Recipe for a happy tummy:
My version doesn't use much cheese, so my digestive track can enjoy this as much as my mouth.
Turkey Vegetable Lasagna
Brown in a skillet:
1 lb ground turkey
1 small pack mushrooms, chopped
lemon pepper
montreal chicken seasoning
basil
4 cloves garlic, chopped
Roast in the oven, then add to meat mixture:
1 medium eggplant, sliced 1/4 inch rounds, brushed with olive oil
Slice thin:
1 small zucchini
Have on hand:
1 very large jar Prego
1 package shredded mozzarella
Parmesan to taste
9 lasagna noodles, al dente
Add three noodles to a 9x13, layer with sauce, 1/2 of the meat mixture and a layer of zucchini slices. Sprinkle parmesan if desired. Add more sauce then add the next layer of noodles. Repeat, then top with a layer of noodles, sauce and the mozzarella. Cook for about 45 minutes at 350, or until the cheese is browned.
Recipe for football sadness:1 friend with a TV
1 football playoffs (or something like that?) game involving OSU and another team
1 husband rooting for Buckeyes
1 fishtank for a disinterested girl to observe while guys yell at the TV
Place all ingredients in living room and wait 4 hours.
3 comments:
you are hilarious, Emily! I love your recipe for football sadness! :)
I've been in a "lasanga" kind of mood lately, but I have been using tortillas instead of lasagna noodles, since I bought a big huge thing of white flour tortillas at Costco and can't seem to get rid of them. Have you ever made tortilla lasanga? It's pretty good. At least Matt seems to like it! And I don't have to mess around with those sticky lasanga noodles that always give me a headache.
That sounds good too... do you make a round lasagna? Or do you cut the tortillas into strips? It would definitely save time.
Actually, I just layer the tortillas in the pan...usually 2 tortillas per layer. (and they overlap a bit) Yes, it saves a lot of time!
Most tortilla lasagnas are made with refried beans, salsa, etc., but I just use regualar spaghetti sauce, cheese, mushrooms, and the stuff you'd put into a normal lasagna. But the Mexican ones are great, too!
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