leftovers tuesday

I looked forward to not having to cook a full meal after I was done working out yesterday.  Ryan and I did p90x day 51, core synergistics.  I actually hate this work out quite a bit.  It's a lot of push-ups and squats and lunges.  Oh and these silly things called the banana where you lay on your back, stomach, and each side in the shape of a banana to work out your core.  Lame.  We're supposed to do the core synergistics work out 3 more times during the last 5 weeks of the program.  I guess I'll get through it.

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

Here my adapted version of the Sorrento Veggie Lasagna recipe:

• 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

-Preheat broiler.  Place zucchini lengths on lightly greased baking sheet and heat until browned.  Cool slightly.
-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.