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Because traditional lasagna is a pain in the behind.
For the vegetables: Preheat oven to 400 F. Toss all of the vegetable section ingredients together in a large glass baking dish. Bake for 20-25 minutes, until vegetables are softened. Remove from oven and set aside.
For the cheese filling: Heat olive oil in a large skillet over medium high heat. Add garlic and cauliflower. Saute for about 3 minutes, then add water. Cook until cauliflower has softened, about 5 minutes. Stir in spinach and continue to saute until wilted. Add ricotta, milk, salt and pepper. Mix well and remove from heat.
For serving: Place 1/2 cup vegetables on a plate and top with two noodle thirds, then top that with the 3 tablespoons of the cheese mixture, then 1-2 tablespoons of marinara sauce. Repeat with as many layers as you like. Then serve, topped with shredded part-skim mozzarella cheese, if desired.
Nutrition Info per 1 serving: 397 calories, 17 g fat, 15 g protein, 44 g carbohydrates, 4.5 g fiber
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!