So I'm cooking. I know - it's crazy. But last week this girl ate out almost every stinking meal and my waist line and my wallet can't handle much more. Tonight I'm going with a basically easy recipe - veggie lasagna. The plan is make it today on this lovely Monday Holiday and eat it for the rest of the week.
I tried to make it Weight Watchers friendly but that includes no cheese and that's BS. I also tried to make it with whole wheat no bake noodles but there were no no-bake noodles. So I lost on that front and the fat free cheese front too. I chose low fat ricotta and mozzarella - sorry WW it's the best Whole Foods and Julie McCoy could do. Me and Zip Car were not making additional trips to suit the appropriate caloric intake.
So we got spinach, mushrooms and zucchini in the mix for the veggies. The lasagna is in the oven right now. I'm worried the spinach was too watery. I cooked frozen chopped spinach and don't think I did enough to drain it and remove the excess water. Basically, I was lazy. I am anxious to see what it looks like once the tin foil comes off the top.
I sauteed the spinach, zucchini and mushrooms all together with some garlic, olive oil, oregano, basil and a little salt and pepper. That made me feel almost Martha Stewart-esque. I combined it with the ricotta, a dash of mozz and then started assembling.
Along with the lasagna I will serve a mixed green salad. I'm debating what to put in the salad but it will have a balsamic dressing because that's all I have. In addition, I will heat up a little whole wheat baguette.
So readers (all five of you) that's it from windy and chilly Boston. I'll let you know how it turns out.
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