Whenever I eat pasta, for whatever reason it just feels better knowing that it’s mixed with some sort of vegetable. Am I the only one? I justify that it’s okay to be chowing down on delicious carbs because of the Daniel Kilgore Jersey added greenery. Hey, there are worse behaviors to justify…amiright?
This delicious recipe lasts for a few days and definitely freezes well.
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- 2 large zucchini, sliced thinly on a mandolin
- 1-2 heads of broccoli, chopped
- Whole wheat (or regular, also your choice) lasagna noodles
- Garlic Powder
- Basil (dried herb)
- Ricotta cheese (I used the smaller container, but probably could have gone with two of those)
- Mozzarella cheese (I used 8 oz., but Daniel Kilgore Womens Jersey probably could have gone with more)
- 1 egg
- Pasta sauce - your choice! I used Bertolli Organic Olive Oil, Basil and Garlic Sauce
- Cook noodles as directed. Please note: You Daniel Kilgore Youth Jersey don't HAVE to, as the juices from the sauce will cook the noodles in the oven later on, but I just like to be on the safe side. So, if you have the time - do it.
- In a pan, saute spinach. When wilted, add kale and broccoli. Sauté this trio for about 15 minutes. In the meantime, do steps 3 and 4.
- Meanwhile, mix together one egg, ricotta cheese and mozzarella cheese (leaving some mozzarella to top off for later).
- Thinly slice (use mandolin if you have one) zucchini and set aside.
- Now, add pasta sauce to the veggies in the pan. Sprinkle with basil, oregano, garlic powder.
- After about 10 minutes, you're ready to begin the assembly process!
- At this point, you already took out the cooked lasagna noodles, and have a separate bowl for the cheese mixture and zucchini slices.
- Start with some sauce at the bottom of the pan, and then put on the lasagna slices. Afterwards, put on the cheese mixture, zucchini slices, then more sauce. Repeat.
- Cover the pan with foil and bake at 375 for about 45 minutes.