No noodle lasagna
OMG you guys I sort of made this up from a bunch of recipes.
I sliced yellow squash and zucchini on the mandolin (1/4" thick) and roasted them for about 5 mins each side. While the veggies were roasting I mixed ricotta (could use cottage cheese too) with a couple tbs of savory garlic Philly Cooking Cream, salt and pepper.
I then layered it all with some left over meat sauce as you would a normal lasagna.
Cooked it for about 45 mins until all the water was absorbed. Let it sit for about 10 minutes.
OMG this was So good!!
I sliced yellow squash and zucchini on the mandolin (1/4" thick) and roasted them for about 5 mins each side. While the veggies were roasting I mixed ricotta (could use cottage cheese too) with a couple tbs of savory garlic Philly Cooking Cream, salt and pepper.
I then layered it all with some left over meat sauce as you would a normal lasagna.
Cooked it for about 45 mins until all the water was absorbed. Let it sit for about 10 minutes.
OMG this was So good!!
VSG on 6/22/11
Eggplant in a muffin pan works pretty good also......
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
" To eat is a necessity, but to eat intelligently is an art "
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I want to try all of these, they sound and look good. I have to learn how to cook eggplant though.
HT: 5'4" HW: 251 SW: 237 CW: 172 GW: 135
"You can control how much water you drink, how much protein/carbs/cals you consume, and how much you exercise. FOCUS on those and not the scale, because no matter how hard we try, we do not control the scale." ~ acbbrown
"You can control how much water you drink, how much protein/carbs/cals you consume, and how much you exercise. FOCUS on those and not the scale, because no matter how hard we try, we do not control the scale." ~ acbbrown
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