Work was very busy yesterday. One of those days where you want to come home, sit down, and not get up until it is time to crawl into bed. I was one foot away from reclining on the couch for the rest of the night, completely ignoring my 4.5 mile run, when I remembered that my friend Hannah had wanted to come running with me. Deciding to use a friend as motivation, I texted Hannah. Positive response: I would run. Negative response: hello couch. Running it was.
Not having a ton of energy, I left off the .5 and ran/walked 4 miles. Definitely better than the nothing I was planning.
Somewhere I read about noodle-less lasagna. Here is my version:
- 4 zucchini
- pasta sauce
- at least 2 tomatoes
Yes, I bought cheese, and used it. Obviously not a regular occurrence, or one that I intend to repeat very often. The vegan cheese that I was thinking about using was partially hydrogenated, so at this point, real cheese is the better option.
- cut zucchini into diagonal slices
- slice tomatoes into round slices, and cut the slices in half if necessary
- grate cheese
- line the bottom of a casserole dish with zucchini
- place a layer of tomato on top of zucchini
- cover with sauce, and then cheese
- repeat–zucchini, tomato, sauce, cheese
- bake at 350 degrees for about 20-25 minutes
James commented that we should never use noodles again. I don’t know about that, but this was very good.
Have you noticed my lack of green monsters lately? Spinach has disappeared from the grocery store. Where did it go? I wanted to add a layer of spinach to my “lasagna” but it is nowhere to be found.
I am Oregon bound on Friday, so tomorrow will be crazy with work, packing, and cleaning.