Last week I totally forgot to take a picture of my beautiful lasagna! It turned out quite yummy! Here is the recipe I used:30 oz ricotta
2 cups mozzarella
1/4 cup Parmesan
2 eggs
2 26 oz jars of sauce
noodles
diced zucchini from the garden
mushrooms
10 oz package of frozen chopped spinach, thaw and squeeze out liquid
Cook mushrooms and zucchini with some minced garlic. Mix ricotta, 1 cup mozzarella, parmesan, 2 eggs, and spinach. Mix zucchini and mushrooms into sauce (also put your meat here if you like meat sauce). Put one cup of sauce in 9 x 13 pan, layer uncooked noodles to fill the pan, cup of sauce, 1/2 the ricotta mixture, sauce, noodles, sauce, ricotta, sauce, noodles, sauce. Cover with aluminum foil, bake at 375 1 hour. Remove foil, sprinkle one cup mozzarella, bake 10 more minutes. Serve!!
This uses more sauce than a traditional recipe so you can use normal lasagna noodles and skip the pre-boiling step.
For this week we have 5 doctors appointments int he day before Kyle leaves for work at 3pm. So.........I think I am going to try to prep dinner the night before so it's essentially ready otherwise we'll eat out every day while we're out at the various doctors. I think I'll just plan meals and we'll eat them as we feel like instead of assigning a day. This week in no particular order we will eat:
- spaghetti and aidell's meatballs
- 15 bean cajun soup (recipe on bag of dry beans)
- teriyaki chicken with brown rice and peas
- nachos with ground beef, black beans, tomatoes, cheese, salsa
- veggie fried rice and egg rolls
- leftovers
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