Dinner last night (and tonight, three cheers for leftovers!) was lasagna. The recipe is from Men's Health, and I can't find a link online so I've typed it below. The zucchini is a great, sneaky addition - helps me get some vegetables in my diet and you can't taste it at all. :) This is the perfect size for two because it's baked in a loaf pan instead of a 9x13 dish. We get 2 meals out of it, so I guess it technically serves 4.1/2 lb lean ground beef
1/2 tsp dried oregano
Black pepper
2 cups marinara sauce
1 cup ricotta cheese
1 Tbsp grated parmesan
4-5 no-boil lasagna noodles
1 zucchini, sliced thin
Coat a large pan with a teaspoon of olive oil and heat to medium. Brown the meat with the oregano and a pinch of black pepper, then add the marinara sauce and simmer. Remove the pan from the heat, then mix both cheeses together in a bowl. In a 9x5 baking dish, layer the ingredients, starting and ending with the sauce, and sandwiching the noodles, cheese and zucchini in the middle. Cover the dish with foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes, then allow to cool for 5-10 minutes.
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