I am loving my lunch! I wish I could take better pictures, because the pictures don’t put into words how good this tastes! I make my two serving lasagna’s in a glass bread pan:
The last layer was sauce and then 1 ounce of mozzarella cheese.
The best part is that I cooked my quinoa last night in my rice maker! Since I have an electric stove, I can never make good rice, so for $8, I bought a rice maker at Walgreen’s of all places, and it has never failed me and I’ve had it for several years.
Hannah swears by it too and has added it to the growing list of things she’d like to have for her first apartment!
- 10 ounces spaghetti sauce
- 3 whole wheat lasagna noodles
- 1 cup low fat cottage cheese
- 4 ounces chopped zucchini (I prefer chopped so it isn’t watery)
- 2 cups baby spinach
- 5 ounces cooked quinoa
- 1 ounce mozzarella cheese
- crushed red pepper, salt and pepper to taste
I always start with sauce as the bottom layer so that first lasagna noodle cooks – I never precook my lasagna noodles either – just make sure they are covered in sauce and they’ll cook. Just keep layering all your ingredients and end with the last noodle, sauce and mozzarella cheese on top.
For the whole recipe:
- 806 calories
- 20 fat
- 113 carbs
- 15.5 ciber
- 50.9 protein
Okay, afternoon break is over – come back tonight for Tennessee Whiskey Pork Chops and Rosemary Potatoes!