Shelly's Grilled Veggie Lasagna (the vegetarian or lazytarian version)6-8 small Zucchini (or Summer Squash), sliced lengthwise and grilled
1 cup Marinara Sauce (I used jarred Rao's)
1/2 cup Ricotta Cheese
1/2 cup Whipped Cream Cheese
1 Egg, beaten
1 teaspoon Parsley, Chopped
3 leaves Fresh Basil, chopped
1/2 teaspoon Oregano
1/2 teaspoon Pizza Seasoning (a garlic & red pepper blend)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup Parmesan Cheese, grated
2 Slices (about 1/8 lb.) Mozzarella, sliced
Olive Oil (for grilling)
Slice the zucchini (or squash) lengthwise, brush with olive oil and grill on the BBQ. Set aside.
Mix ricotta, cream cheese, egg, and seasonings together. Set aside.
Spoon 1/2 of the sauce into a Pyrex dish. Layer 1/2 or the zucchini. Spoon 1/2 Ricotta mixture on top. Sprinkle 1/2 Parmesan. Repeat. Top with more Parmesan and 2 slices of Mozzarella. Bake for 30 minutes at 350 degrees.
Highlights of the day:
* Ate this again today. I heart leftovers.
* Took a nice long walk despite the hideous heat. I always feel accomplished and better after I exercise... it's just getting going that is the hard part.
* I've got a batch of Lemon Meringue Pie one of my favorite Protein Ice Cream flavors in the freezer waiting for me to have dessert.
Listening to: "Get Down Tonight" KC and the Sunshine Band (huge KC fan... my dirty little secret)
