Hey Tuesday lovahs!! How is it starting for you?! Me? Well it has been just FABULOUS! This 29 thing might be okay! haha! I had a great run this morning…11 “I love every step of this run” miles and I have body pump in a few hours! YAY! And check me out (to the left) I have my yearly mileage count…780 baby! I AM A RUNNING MACHINE! So remember fun fact # 7 from yesterday? It was: I am extremely competitive in every aspect of my life. Well, last year I logged 2557 miles and I want to beat that this year! We’ll see but I am well on my way! 🙂
If you are a runner, do you have a certain number of miles you want to run this year?
So I made my very first Lasagna! I based it off this recipe here and made some minor tweaks to make it more healthy!
EASY LASAGNA (Gluten-Free)
- 8 ounces lasagna noodles (I used these gluten-free noodles by De Boles)
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 8 ounces mushrooms, optional (I didn’t use because Keith hates mushrooms…crazy boy!)
- 1 jar (about 16 ounces) spaghetti sauce, your favorite
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon dried leaf oregano, crumbled
- 1/2 teaspoon dried leaf basil, crumbled
- 1 1/2 cups ricotta cheese (I used part-skim)
- 2 cups shredded Monterey Jack cheese (I used part-skim)
- 3/4 cup grated Parmesan cheese
Cook lasagna noodles according to package directions; drain and set aside. (the GF noodles I used were actually non boil…meaning you didn’t have to precook them! Even better!) In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.
In a 2-quart buttered (I just used non-stick spray) baking dish, layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice.
Bake lasagna at 350° for 60 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.
And how did it turn out? BRILLIANT! Check check check it out:
I, unfortunately, do not like ricotta cheese and ricotta cheese does not like me. It is a mutual hate/hate relationship. So I did not and will not be enjoying this beautiful concoction but I made it for Keith because I know he has been wanting me to make it for a long time now! I did take a bite (I mean how could I not??) and it was good….ah if only ricotta and I could find a way to co-exist. But until then, seeing Keith’s happy face was all worth it and all I needed! 🙂
Have you tried making anything “new to you” lately?
Do you ever make things for your significant other that you won’t be able to enjoy?
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