Monday, January 14, 2013

My take on Lasagna 1-14-13

Good evening! Happy Monday.
I made another pot of tomato sauce, which I have decided is more like a veggie ragu than marinara, either way its pretty awesome and I am finding many things to use it with. 

This spring form pan is perfect for 2 servings. 
I thinly sliced this, sprinkled with salt and let sit for about 45 minutes, while I decided what to do with it. 
And an idea was born.......Lasagana, sort of. 
Spinach, sauce, thinly sliced chicken breast and raw parmigiano reggiano.
I topped it with a little raw mild cheddar cheese. 
Bake at 350 for 30 minutes covered with foil.  Remove foil and bake another 20 minutes.
I'm so glad I made this yesterday and just had to reheat in the oven tonight.  My favorite midget (neice) turned 4 yesterday and my family went to peter pipers this evening for a little birthday party.  I of course did not eat there but I was starving after my 5 mile run immediatly after work.  So in the mean time I had fruit to snack on and a yummy little bit of protein that was way better than I expected. 

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