For dinner I re-heated our vegetable lasagna from last night (recipe to follow), made kale chips, and my version of a caprese salad:
- chopped up cherry tomatoes
- chopped up mozzarella cheese
- julienned fresh basil
- drizzled in balsamic vinegar
- freshly ground salt and pepper
- 1/2 of 28 ounce jar of spaghetti sauce
- 1 egg
- 1/2 cup fresh basil leaves julienned
- 2 zucchinis sliced lengthwise
- 1/2 - 3/4 cup sliced baby bella mushrooms
- 8 oz shredded mozzarella cheese
- 15 oz part skim ricotta cheese
- 2 tbsp Parmesan cheese
- 1 tbsp garlic powder
- 1/2 tbsp red chili flakes
- salt and pepper to taste
-Mix 1 egg with ricotta cheese. Season mixture with garlic powder and chili flakes.
-Coat bottom of casserole dish with tomato sauce, cover with layer of zucchini, mushrooms, and basil, season with salt and pepper, and follow with a layer of ricotta mixture and mozzarella cheese. Repeat.
-Top with more tomato sauce, mozzarella and Parmesan cheeses.
-Place in preheated 375 degree oven and bake for 30 minutes.
-Cool slightly and cut into squares.
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