Happy Sunday! Hope y'all had as great of a weekend as I did. My weekend was filled with some much needed R&R, followed watching the world cup, followed by some good food & hanging out with my family (and spoiled rotten dog). Now I don't know about you, but I can't imagine a more perfect weekend than that. I call today's recipe SKM because it's packed with Spinach, Kale, & Mushrooms...3 of my all time favorite ingredients. This recipe is pretty healthy (well as healthy as lasagna can be) and delicious. I hope you try it at home and enjoy it with your family as much as I enjoyed it with mine!
Ingredients:
1/2 box of lasagna noodles, cooked
3-4 cups sauce (click here for a similar recipe)
1 cup spinach
1 cup kale
1 regular size package of baby bella mushrooms
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 tsp EVOO (extra virgin olive oil)
crushed red pepper flakes
black pepper
dash of Italian Seasoning
8 oz of fat free ricotta cheese
1.5 cups mozzarella cheese
Directions:
1. Cook lasagna noodles according to the directions on the package. Rinse with cold water and let them dry for a while (I actually left mine in a strainer and covered with a dish for about an hour).
2. In the meantime, heat EVOO, add spinach, kale, pepper flakes, Italian seasoning & sauté for roughy 2 minutes or so unit it starts to wilt. Remove from heat & mix in a bowl with ricotta cheese.
3. In a separate pan, sauté mushrooms using just a bit of EVOO until they are thoroughly cooked and all the water has burned off. Remove from heat and mix in a bowl with the diced bell peppers.
4. Preheat oven to 375 degrees.
Directions to ensemble the lasagna:
1. In a baking dish, first place a spoon full of sauce and a drizzle of EVOO.
2. Place a cooked noodle on top.
3. Spread a good amount of the kale, spinach, and ricotta mixture on top.
4. Place another cooked noodle on top.
5. Place a spoonful of the mushroom and bell pepper mixture on top and spread it.
6. Place another noodle on top & continue to layer following the steps above in order.
7. On the very top layer, add sauce on top of the noodle, and sprinkle with mozzarella.
8. Place foil on top and bake for roughly 20 minutes.
9. Remove the foil after 20 minutes and cook for another 15.
10. Broil for another 5 until the cheese is bubbling and golden brown on top.
11. Cut the lasagna once it has cooled & enjoy!!!
Ingredients:
1/2 box of lasagna noodles, cooked
3-4 cups sauce (click here for a similar recipe)
1 cup spinach
1 cup kale
1 regular size package of baby bella mushrooms
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 tsp EVOO (extra virgin olive oil)
crushed red pepper flakes
black pepper
dash of Italian Seasoning
8 oz of fat free ricotta cheese
1.5 cups mozzarella cheese
Directions:
1. Cook lasagna noodles according to the directions on the package. Rinse with cold water and let them dry for a while (I actually left mine in a strainer and covered with a dish for about an hour).
2. In the meantime, heat EVOO, add spinach, kale, pepper flakes, Italian seasoning & sauté for roughy 2 minutes or so unit it starts to wilt. Remove from heat & mix in a bowl with ricotta cheese.
3. In a separate pan, sauté mushrooms using just a bit of EVOO until they are thoroughly cooked and all the water has burned off. Remove from heat and mix in a bowl with the diced bell peppers.
4. Preheat oven to 375 degrees.
Directions to ensemble the lasagna:
1. In a baking dish, first place a spoon full of sauce and a drizzle of EVOO.
2. Place a cooked noodle on top.
3. Spread a good amount of the kale, spinach, and ricotta mixture on top.
4. Place another cooked noodle on top.
5. Place a spoonful of the mushroom and bell pepper mixture on top and spread it.
6. Place another noodle on top & continue to layer following the steps above in order.
7. On the very top layer, add sauce on top of the noodle, and sprinkle with mozzarella.
8. Place foil on top and bake for roughly 20 minutes.
9. Remove the foil after 20 minutes and cook for another 15.
10. Broil for another 5 until the cheese is bubbling and golden brown on top.
11. Cut the lasagna once it has cooled & enjoy!!!
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