lasagna

well, i'm just starting to not be sore anymore from the rock climbing adventure. which is not a complaint so much as it is a statement of shock at how out of shape i am. perhaps it's time to really get going again on the p90x light. and maybe finish all 90 days this time. we'll see. . .

one thing i did get done on sunday post-rock-climb but pre-not-being-able-to-move was to cook a lasagna and boil some eggs (yes, for those of you who are wondering, my oven is fixed - yay!). i know that seems like an odd combination, but once you add in apples and and baked lays,  really it means that my lunches (egg salad sandwiches, an apple, and chips) and dinners (lasagna) are taken care of for the week. given that i've used up my subway gift cards from Christmas, it's been really nice.

i had actually been thinking that i should share more of the recipes and music that i'm coming across these days, as everyone can use a good tune and a delicious-tasting, low-cholesterol recipe once in a while, right? so, let's start with lasagna (although note that i added fresh mushrooms and crushed red pepper on each layer, which was delicious. and i would probably add less spinach if i knew i was going to be reheating it, since it's not very good warmed up). i have no recollection of where i got this recipe. but in the spirit of full disclosure, i did not make it up.

Vegetarian Lasagna

Ingredients: 16 oz. firm tofu
                        1/2 c. grated parmesan
                        2 eggs
                        3 garlic cloves, minced
                        8 oz shredded mozzarella
                       32 oz tomato or spaghetti sauce
                        4 oz (2 c.) fresh prewashed baby spinach
                        2 T each minced fresh basil, oregano, &
                            thyme (or 2tsp each dried)
                       cooked lasagna noodels (about 10 - 12)

To make:      Heat oven to 375 degrees. Combine tofu, parmesan, eggs, garlic, herbs, and pepper (to taste) in a medium bowl. Lightly coat a 13"x9" baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange 1 layer of noodles on top. Spread with 1/2 of the tofu mixture, top with 1/2 the spinach, 1/2 of the remaining sauce, and 1/3 of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella. Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.

You can cut even more fat and cholesterol by using soy cheese, but i won't ask for too much to happen at once :) It really is delicious, I promise! Notice how I couldn't even remember to take a picture before cutting into the final product :)