Sunday, September 14, 2014

Comfort Food Meets 21 Day Fix - Hello Lasagna!

This weekend was nice and relaxing. Didn’t do much of anything which was a nice change. No homework deadlines and no running around trying to get stuff done. I was able to get my workouts in bright and early and not have to worry about doing them at night. This has created a new goal for me. This week I am going to try to get up even earlier and push play before I get ready for work. Granted I have never been much of a morning person but I am going to give it a shot. It never hurts to try right?

Besides getting my early morning workouts in I was also able to create a 21 Day Fix friendly version of Lasagna. Unfortunately I didn’t get to take a picture of it baked since I kind of dove right in. I just couldn’t help it since it looked so yummy! If there is a recipe you would like me to re-do for The Fix, always feel free to contact me!

21 Day Fix Lasagna 

You can make this two different ways below is for anyone who wants to use noodles for a yellow container. However you can make it with spaghetti squash instead by swapping 2 yellow for 2 green. If you only want to have one green container per serving when using spaghetti squash just remove the spinach. 

(Makes 2 Servings)
Per serving: 1 Yellow, 1 blue, 1.25 red, 1 green, 1 purple 

  • 2 yellow containers of whole wheat lasagna noodles (or any whole wheat noodles you desire; I used macaroni noodles since it’s what I had on hand
  • 1 red container of cooked lean ground beef (or ground turkey)
  • 1 red container of ricotta cheese
  • 1 egg
  • 2 loosely packed green containers of spinach
  • fresh chopped parsley 
  • 2 blue containers of mozzarella
  • 2 purple containers of organic marinara sauce

Directions


  1. Preheat your oven for 375 degrees
  2. While your oven is preheating start to boil your noodles and in a ball add in your ricotta and egg. Chop up your spinach and add it in with the ricotta along with your parsley. Place this bowl to the side
  3. Mix in your marinara sauce and lean ground beef in a separate bowl. 
  4. In a small pan (I used a thin 7 1/2 by 9 1/2 pyrex dish) put a small amount of the sauce at the bottom. Add half of your noodles, then 1/2 ricotta, and 1 blue container of mozzarella. You will want to layer again putting your sauce, noodles, ricotta, and top off with the remaining ricotta. 
  5. Bake for approximately 25 - 35 minutes until the cheese has browned a little on top. Enjoy!

5 comments:

  1. Looked great, what serving size did you use? 1 cup or one square
    Thanks for sharing

    ReplyDelete
  2. Looked great, what serving size did you use? 1 cup or one square
    Thanks for sharing

    ReplyDelete
    Replies
    1. When I measure the noodles in the yellow container they were already cooked not dry. Once the meal was prepared I knew how much the whole dish was so I just cut it in half and served it so one square.

      Delete
  3. When I measure the noodles in the yellow container they were already cooked not dry. Once the meal was prepared I knew how much the whole dish was so I just cut it in half and served it so one square.

    ReplyDelete