I never found anything to do yesterday, so I decided to make an impromptu trip up to Traverse City to see my parents!
The fact that I knew I would get to listen to the Hunger Games for four hours (two hours each way) may have influenced my decision a bit . I’m over half way through the book and I’m doing my best to save it for my long drive I have coming up this week (I’m going to Iron Mountain – a 7 hour drive!), but I just can’t stop listening. I never thought I’d be into a book with a storyline like this, and I still don’t really like the whole concept, but Suzanne Collins sure does a good job of keeping me interested. At one point I caught myself yelling out “The Bow! Get her bow!!” as I was driving along yesterday, then I quickly caught myself and just starting laughing. Glad no one else was in the car with me .
When I arrived at parents’ house, my mom was already working on a healthy and colorful dinner of make-your-own tofu/veggie wraps..
but unfortunately I have kind of an aversion towards tofu (It freaks me out!) and I am a little “peppered out” because I used to sauté peppers and onions almost every single night for dinner. My mom completely understood and immediately directed me towards a plate of leftover lasagna that was in the refrigerator. There was exactly one slice left – it was as if it were destined for me .
I enjoyed my slice of lasagna with an apple for some sweetness and crunch.
This lasagna is actually incredibly easy to make because you don’t have to cook the lasagna noodles! As soon as I found that out, I knew I’d have to share the recipe with you guys.
Lazy Day Lasagna
- 24 oz. low fat cottage cheese
- 4 cups spaghetti sauce
- 1 tsp. parsley
- 1 tsp. basil
- 1 lb. ground chicken (ground turkey or lean ground beef will work too), cooked and seasoned with seasoned with sea salt, seasoned salt, pepper, and onion flakes)
- 9 uncooked lasagna noodles
- 1/2 cup water
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 4 cups fresh spinach (optional)
Preheat oven to 350 degrees. Mix cottage cheese with sauce and spices. If using spinach, heat in microwave for 1 to 2 minutes until slightly wilted. Add to sauce mixture. Spread 1/3 of sauce mixture in a 9”x13” pan. Top with 1/2 of the chicken and 4 & 1/2 uncooked lasagna noodles. Layer another 1/3 of sauce mixture, the rest of the chicken, and then the remaining lasagna noodles. Top with remaining 1/3 of sauce. Pour 1/2 cup of water around edges of pan. Tightly seal with foil.
Bake for 45 minutes. Uncover and top with mozzarella and parmesan cheeses and bake for for another 15 minutes. Serves 8.
Nutritional information (per serving): Calories: 427.5 | Total fat: 12.6 g | Saturated fat: 5.3 g | Carbohydrates: 37.4 | Dietary fiber: 3 g | Protein: 41.2 g
I do want to note that after calculating the nutrition stats for this meal, I discovered that it is loaded with sodium (almost 1200 mg per serving). This isn’t too much of a concern for me, since my daily sodium intake is usually not very high, but if you have high blood pressure or are on any sort of sodium-restricted diet then I’d be careful with lasagna.
This was the first time that my mom added spinach to this lasagna and I loved it! Even if you’re not a vegetable lover I promise you can hardly taste it .
I’m off to go figure out some sort of at-home workout to do in my parents’ basement. I brought some Turbo Jam DVDs, so I’m guessing it’ll probably involve one of those!
Have a great day everyone!