I am getting old. Or busy. Or tired. Or all of the above. My conversation with Josh post dinner went like this:
Me “I feel like my blog posts used to be witty and funny. Now they’re not”
Josh “Why, blogging too much?”
Me “No I think it’s too much of everything else! What did you say about dinner tonight?”
Josh “That the onions were really good?”
Me “No, I think it had something to do with the number 12. I remember thinking I wanted to quote you”
Josh Looking Puzzled
Holy shish kebab! Can someone follow me around with a voice recorder?
Some time ago we had a small group discussion at the gym about veggie lasagna. Some use whole wheat noodles some not, some meat, some not. It wasn’t until this week that I realized I’ve never blogged my veggie lasagna. It’s always a little bit different, but this one pretty much killed it. I think it’s because I decided to use less, but more complex cheese. In the past I’ve used shredded mozzarella. But I’m trying to use grass fed dairy and less of it. Because why cut up and cook so many veggies if you’re going to drown it in boring cheese? I say no!
2 summer squash, sliced and grilled
1-5oz container baby kale, sautéed
1 red onion, sliced and grilled
3 roasted yellow peppers, jarred
2 zucchini, sliced and grilled
3 portobello mushroom caps, sliced and sautéed
1 container crimini mushrooms, sliced and sautéed
1 container shitake mushrooms, sliced and sautéed
1 lb ground turkey breast, browned
*I use my own recipe, stored in lunch meat containers and it took almost 2 containers
5 oz goat cheese, crumbled
1/2 container shredded parmesan
*The good stuff, naaaaht Kraft shredded in a bag
dried basil, oregano, red pepper flakes, garlic powder
chopped fresh basil
Cook all the vegetation as prescribed above. After you brown the ground turkey breast, mix it in with the spaghetti sauce and simmer until warm. Then start layering it all up. I went in this order: summer squash, kale, onion, 1/2 the parmesan, roasted yellow pepper, zucchini, mushrooms, 1/2 goat cheese, meat marinara sauce, rest of the parmesan and goat cheeses, dried herbs. Then bake uncovered in a 350 degrees oven for 35 minutes. Turn the heat up to 450 degrees and bake for an additional 10 minutes. Top off with chopped fresh basil and serve.
I had hoped to have tons of leftovers to take to the gym and share with some of my posse, but Josh and I destroyed most of it at dinner and I’ll be eating it for lunch and that’ll be all she wrote! Hope you enjoy it too!