I love lasagnas because you can really use up about any vegetable you have! Here is my recipe for this one – could not be easier!
- 1 cup cooked spinach quinoa! nice catch Gina!
- 1 cup marinara sauce
- 1 zucchini (mine was grilled from last night so it had a nice smokiness!)
- 1 cup baby spinach
- 1 cup 4% cottage cheese mixed with Italian seasoning
- 1 ounce pickled jalapenos (don’t judge!) 😀
- 3 sheets of whole wheat lasagna noodles, broken in half
- 2 ounces shredded mozzarella
Since I was using a square casserole dish, I put just two sheets on a diagonal, then switched it on the next layer – hope that makes sense!
Bake at 350 for 45 minutes to an hour. Or in my case an hour and ten minutes because I didn’t hear the oven buzzer over the t.v. in the living room! 😀
On the side I had a baby spinach/cucumber salad with light honey mustard dressing.
And a kiwi for dessert!
So it’s Back to Basics for Biz. When I lost weight my biggest tool in my success was writing in my food journal. So taking inspiration from Hannah, I decided to back to pen and paper – something about writing down everything you eat makes you more accountable!
And I have also noticed that while I feel fine, I haven’t been testing my blood sugar on as regular basis as I should. I made my journal adding BS times to remind me. While this is geared toward me, if anyone wants the template just leave a comment with your email address and I’ll send it to you as a .pdf.
My friend and I walked for 45 minutes at lunch – its gorgeous outside!!
Afternoon break is up – come on back for Pork Chops and Cauliflower au Gratin!