We had another great trip in California this school break. Matt’s been wanting to “dye” his hair blue for some time, so I thought the few days at the beach would be a fun time for blue hair (using chalk products only! This one seemed to be the safest for kids!)
We took a trip over to Huntington Beach to walk one of the longest piers on the west coast – 1,850 feet long! We were standing over where the surfers were catching their best waves.
We also did a lot of cooking! Be on the lookout for “Radishes and Carrots 3 Ways” in one of my next posts. We took on the challenge of roasted, raw and slaw versions of radishes and carrots – two of my favorites 🙂
Here we have a more time consuming recipe than I’m used to, but it is worth the effort for the delicious lasagna at the end, loaded with veggies!
Low-FODMAP No Noodle Vegetable Lasagna
Ingredients
2 medium-sized squash
1 lb. ground beef
1 28 oz. can of diced tomatoes
2 cups raw spinach (roughly 2 large handfuls)
1 16 oz. container of ricotta
8 oz. shredded mozzarella
8 oz. shredded parmesan
2 fresh basil leaves
2 tsp. dried oregano
1 tbsp. salt
1 1/2 tsp. black pepper
1/4 cup red wine
1 egg
Directions
Preheat oven to 325 degrees Fahrenheit and grease a 9×13 baking pan
Slice zucchini lengthwise into very thin pieces, using the thinnest setting on a mandoline or a sharp knife (I use this one)
Sprinkle the zucchini slices with salt and set in a colander to drain in the sink
Begin preparing the meat sauce by combining the ground beef, salt and black pepper in a deep skillet over medium high heat until meat is browned. Stir in the diced tomatoes, basil, oregano and wine. Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until the sauce has thickened and developed in flavor. Stir frequently
While the sauce is cooking, stir together the egg and ricotta in a medium bowl until well combined
When all ingredients are prepped, begin the process of making the lasagna
Spread 1/2 the meat sauce on the bottom of the prepared baking pan. Layer 1/2 of the zucchini slices, 1/2 the ricotta mixture, all the spinach and then half of the mozzarella. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture and mozzarella. Spread the parmesan cheese over the top and cover with foil
Bake for 45 minutes. Remove the foil and bake for an additional 15 minutes. Let stand for 5 – 10 minutes to allow the lasagna to settle before serving
Enjoy 🙂
