Before I get rollin' on this Meatless Monday post, let me say WOOOOHOOOO! THE SEAHAWKS WON THE SUPERBOWL!! Erik was under the weather all weekend & we were planning to go up to Phoenix to watch the game, but with him being Mr. Sicky-Sick, we decided not to go. So it was a Superbowl party of two in Tucson; but that did not stop me from going all out on the food & decor (anything for a theme).
Pigs in a Blankie w Jalapeno Cream Cheese
(Vegan!) Spinach & Artichoke dip w Bow Tie Pasta Chips
12th Man Cookies
ANYWAYS. Back to the point. Yesterday, we "celebrated" our first Meatless Monday, and it was quite the success, if I do say so myself. I made a vegetable lasagna, a recipe I stole from my gal Bethenny. I changed it up a bit after reading the recipe wrong/not having all the ingredients/hating whole wheat pasta...
4 oz whole wheat lasagna noodles/4 oz regular lasagna noodles
15 oz part skim ricotta
15 oz part skim ricotta
Fresh basil, chopped, to taste (1/3-1/2 cup)
1 small jar of pesto
1/4 cup toasted cashews, chopped
4 oz shredded part-skim mozzarella (let's be real, I definitely used more than that)
Italian seasoning + Parmesan cheese
Preheat oven to 350. Cook lasagna noodles & set aside. In a large bowl, combine ricotta, basil, pesto, & cashews.
Spray a 9x13 baking pan with cooking spray. Spread 1/3 of pesto mixture into the bottom of the pan. Cover with half the noodles (I did whole wheat, regular, whole wheat, regular). Spread another 1/3 of pesto mix (& I added some mozzarella cheese here) before adding the rest of the noodles and remaining pesto mix as the final layer. Top that all off with mozzarella cheese, some Italian seasoning & parmesan and bake for 30-45 minutes, or until it's lightly browned and bubbling.
It was pretty delicious. Even my carnivore of a boyfriend went back for seconds!
xo
Those cookies are adorable!!
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