HomeThe rest of our weekend turned out to be different than expected. Frank started having some issues in the middle of Saturday night/Sunday morning. We ended up taking him to the emergency vet and he has an ulcer resulting from the medicine he was taking for his knee. He is now on new anti-inflammatory/pain medication and two additional medications for the ulcer. I’m keeping my fingers crossed that he gets better…quick.
Onto the food! I always feel like my Friday night dinners are the laziest of the week (Heather and I have emailed about this very subject!). This past Friday, I decided to kick it up a notch and try my hand at a noodle-less lasagna recipe. I originally saw this recipe on My Bizzy Kitchen, and made a few adjustments.
Ingredients:
Ricotta Filling:
- 1 cup part-skim ricotta cheese
- 1.5 teaspoons Italian seasoning
- 1/2 teaspoon crushed red peppers
- 1 cup (1.5 ounces) fresh spinach
Additional Ingredients:
- 3/4 pound squash, sliced thin
- 1 1/4 cup tomato or marinara sauce
- 3 tablespoons part-skim mozzarella cheese
Directions:
Pre-heat oven for 350 degrees F.
Mix together all ricotta filling ingredients. Using a loaf pan, layer sauce, squash, and ricotta mixture (should make approximately 3 layers with sauce left over to top). Spread mozzarella on top of the “lasagna”.
Bake for ~50 minutes. Enjoy!
Not gorgeous, but good!
Note: My sauce got a little soupy…probably could have done with the recommended 1 cup!
This is a tasty and healthy dish!! 1/2 the pan (1 large bowl full) is only 284 calories and 12.5 grams of fat(using the brands I used, exact stats can vary based on the brands you use). I really love the kick of the crush red pepper. Josh was a huge fan too!
Hope you have a nice Monday!!
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