Goings on & Zucchini Lasagna

It’s been a week since I’ve posted and I have absolutely no excuse for absence.

Last week was the beginning of the lent season.  I had a long talk with Luke and we read some scripture that explained these days leading up to Good Friday and Resurrection Sunday.  So, the 40 days (not including 6 Sundays) leading up to easter, represent the 40 days that Jesus spent fasting in the dessert.  Shrove Tuesday is the day before lent starts and was established for a day of feasting prior to people taking on the task of fasting from Monday-Saturday.  There are actually 46 days in lent and Ash Wednesday is the day that starts the lent season.  In the late 10th century, the palms were burned from the previous year’s Palm Sunday and the ashes rubbed on people to represent repenting for their sins.  Instead of fasting from food, I am fasting from Facebook.  It’s equally as tempting for me.  It’s been almost 7 days so far and I feel like I am getting the hang of it.  I have fasted from food before, but that’s a whole different blog and I feel like things have to be “just so” between yourself and God before you go into a time of fasting.  In my opinion, it’s not a decision that should be made flippantly.

For “Fat Tuesday” I made a not-so-fat Zucchini Lasagna that I thought would be good to share with you all and the recipe will be at the bottom of the page.

lasagna

I was raised baptist until I was in middle school, then methodist for a hot second, and finally found our home in a non-denominational church.  I think I started going to the Wednesday night youth service because they had a band and a super cute guy who led worship.  Contemporary before contemporary was cool.  The church was so small that the service was held in a small part of a shopping center in  a pretty rough part of town.  My parents didn’t go to this church on Sundays, nor did I, but Wednesdays had me raving to my mom and by the time she decided to try it out, the church had grown so large that they were having services in the local high school auditorium.  I’m digressing.  This is all totally beside my point that I had never been to an Ash Wednesday service before.  I always enjoy attending a traditional church service and now that I’ve gotten older and can appreciate how the denominations were formed and the things they stand for, the Methodist church in our town works best for us.

ashwed

The kids thought their ashes were SO COOL.

I contemplated, for a second, giving up the gym for lent.  After deciding not to, I still spent most of the week working out at home in the garage, and I started to miss the gym.  Go figure.   I’ll be posting my back workout that I did two days ago, at the gym, soon.

We are in the full swing of shuttling boys to and from the baseball park and that’s basically where the remainder of our time in the weekday is spent.  We were VERY lazy this weekend and stayed home both nights.  I coerced the boys into watching the original Beauty and The Beast.  They would’ve enjoyed it more if there hadn’t been so much singing, but I LOVED it.  Just like I did in 1991!  I’m pretty pumped up about the new one coming out.

Hopefully I’ll get around to posting more this week and keeping you up to date on new workout ideas!

INGREDIENTS:

1 lb 96% lean ground beef
1 lb 99% lean ground turkey
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
3 medium (8 ounces each) zucchini, sliced 1/8″ thick
1 cup low fat cottage cheese
1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz (4 cups) shredded part-skim mozzarella cheese

DIRECTIONS:
-In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
-Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
-Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
-Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned.
Place on paper towels to soak any excess moisture.
-Preheat oven to 375°.
-In a medium bowl mix cottage cheese, ricotta cheese, parmesan cheese and egg. Stir well.
-In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Let stand about 5 – 10 minutes before serving.

(recipe adapted from skinnytaste.com)

 

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