About me

Hello, My name is Gina and I am a mom of 3 great children who keep me super busy along with working for Weight Watchers and doing hair from my home. So I guess that I am a part time stay at home mom, but still a full time mom. I love to cook when I have time and all the ingredients needed on hand. That is why dinner can sometimes be a hard time for me. I get home from soccer, football, dance, and on and on, and not knowing what to fix for dinner. The kids are hungry and it is 6:00. That is why I am doing this. I am hoping that it will get me more organized and I hope it will help you ease the pain of thinking what to fix for dinner when it is late and you have been on the run all day.

Friday, October 10, 2008

VEGETABLE LASAGNA

VEGETABLE LASAGNA
Ingredients:
16 oz. broccoli
16 oz cauliflower
2 TBS. Parmesan cheese
2 TBS. fresh parsley chopped
1 cup onion chopped
2 medium zucchini sliced
1 cup sliced mushrooms
9 cooked lasagna noodles
1 26 oz. jar spaghetti sauce
2 tsp. garlic minced
1 c. fat free mozzarella cheese
1 c. non-fat ricotta or cottage cheese
1 c. part skim mozzarella cheese
½ cup egg substitute

INSTRUCTIONS:
Combine vegetable with garlic and cook until tender. Drain; Coat a nonstick pan with cooking spray. Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes. Add carrots; cook 3 minutes more. Stir in cottage cheese, egg substitute, Parmesan cheese and parsley. Arrange 3 lasagna noodles in a single layer in a 13x9 inch pan. Top with 1/3 of the cheese. Repeat layers, cover with foil and bake @350 * for 50 minutes. Remove foil and bake 10 minutes more. Let stand 15 minutes before serving.
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