The boy has his first day of preschool today. He's going 4 afternoons this year, which I think I will like better than the morning preschool he had last year. He's slow to get going in the morning, so it has been a nice and lazy morning so far. Just have to make sure we get in lunch on time so I can get him there at noon.
Going to grocery shop while he's in school. Husband picked up a new pressure canner yesterday so we are going to do a black bean and corn salsa in it. I need paste and sauce! Didn't get our spaghetti sauce done yesterday. I actually went to bed at 8. I was hoping for a nap, but that didn't happen.
Food was good yesterday. More taco salads... Going to get sick of them soon. Breakfast today was eggs and a v8 with my coffee, lunch will be a taco salad, and I'm not sure about dinner right now. Scale is down 1 of the 2 lb. today. Water was not nearly high enough yesterday, so I'm hoping for a better day.
Here's the lasagna. This actually is my recipe. I created it when we started eating beachy by taking my favorite (and lazy) aspects from a few different recipes.
No-boil Whole Wheat Lasagna With Fresh Basil
6 whole wheat lasagna noodles, uncooked - I use Hodgsen Mill
1 qt. (4 c.) spaghetti sauce (I use the stuff we make from our garden - it is very chunky and has lots of garlic, onion, and green peppers in it)
1/2 (15 oz.) container part-skim ricotta cheese
fresh basil - a large handful
1 lb. italian ground turkey sausage
8 oz. ball fresh mozzarella, sliced thin into at least 12 slices
peccorino romano for grating over the top (you could easily use parmesan as well)
Preheat oven to 350 degrees F. Brown and drain the turkey. Mix the ricotta with the egg, and tear up most of the basil, reserving a few for garnish on top, and stir into the ricotta. In an 8x11" glass pan, pour 1 c. of the sauce on the bottom. Layer 3 of the noodles over the sauce. Spread 1/2 of the ricotta mixture over the noodles, then layer 1/2 of the ground turkey, 1/2 of the remaining sauce (1 1/2 c.), and half of the fresh mozzarella. Layer the remaining 3 noodles next, and then repeat the layers of ricotta, ground turkey, sauce, and mozzarella. Top the mozzarella slices with a piece of fresh basil, and then lightly grate some peccorino romano over the top. Bake, uncovered for 1 hour. Take out of oven and let rest for 10 minutes, slice and serve!
Eating beachy since February 2010.