Make This: Vegetable Lasagna

After work yesterday I headed straight to the gym. The plan was to do a 20 minute elliptical warm up, and then hit the weights for back and biceps, but my plan was slightly derailed. I forgot an important piece of fitness apparel, the sports bra. Okay, not that I need a TON of support while doing weights, but still, I felt uncomfortable wearing a regular bra. My modified plan of action was a quick warm up on the stationary bike and then I hit the free weights for some arm action.

  • Bicep curls 3×10
  • Hammer curl 3×10
  • Front arm raises 3×10
  • Reverse fly (in a squat) 3×10
  • Standing shoulder press 3×10
After that I went home and completed some ab work.
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Moving on to the highlight of this post: DINNER. On Sunday evening I spent a little time in the kitchen to get dinner prepped for last night. On the menu was vegetable lasagna. This is a good one! I am so excited to share it with you.
I began by spraying a bread loaf pan (since it was only for two people) with cooking spray and spreading down a layer of marinara sauce. I used Light Ragu No Sugar Added which I like because it only has 6 grams of sugar per serving. I then sprinkled on a layer of diced red onion followed by roasted Japanese eggplant. I had roasted the eggplant about a month ago and froze it until now. I sprinkled the eggplant with garlic powder.

The next layer was chopped kale, leftover tempeh marinara sauce (plain pasta sauce can be used instead) and a layer of sliced mushrooms.

Next, a layer of fat-free cottage cheese, more diced red onion, and sliced zucchini. I then sprinkled this layer again with garlic powder.

And finally, the royal icing. One more layer of pasta sauce, shredded mozzarella cheese, and grated parmesan cheese (no spell check needed for the word parmesan this time–I think I finally nailed it).

In a preheated 350° oven, I covered the pan with aluminum foil and baked for 45 minutes. I then removed the foil, and broiled on high for 4-5 minutes keeping an eye on it to catch the perfect stage of golden melty cheese.

While I waited for the lasagna to bake, I munched on some pickles and celery.

And then the moment of truth arrived, the removal of the lasagna from the oven.

Oh yeah baby, check out that cheesy goodness. I let it cool for about 5 minutes, sliced it up and served it hot.

The verdict: such a winner! Healthy, nutrient-packed, and satisfying. Would you please make this? The prep really did not take very long, and I covered it and stored it in the refrigerator overnight so that it would be all set to go in the oven when I came home from work last night. How great is that? All it takes is a little planning. It is worth the effort, trust me.

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This morning started off with my usual pre-run breakfast and a trip to the gym. I wanted to get one last indoor treadmill run in to test out my new shoes before making the final decision to keep them. The run was painless except for the boredom pains. I will be keeping the new Asics and they have graduated to outdoor runs. Now that the weather is improving, it is time to really kick the half-marathon training into high gear. Dana and I would like to be on the same training plan, however we both have different thoughts on which training route we would like to pursue. More on that later.

I hope everyone has a nice Tuesday!

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