Many of you may know that Monday was the official launch of Body Pump release 82 at the gym I am an instructor at. Because I love a theme, and I love to dress for the occasion, I ordered a shirt from the Les Mills web site that matches the Body Pump theme.
I was tracking the shirt online to make sure that I would get it by the time of the launch, and on Monday morning it said that the shirt was in my city! Naturally, I thought that it was at the house just waiting for someone to pick it up. When I told Brian that the shirt had arrived, being the loving fiance that he is, he immediately headed to the house to pick up the shirt….and to find that it was not at the house! It was in town, but it had not been delivered yet 😦 So, I had to complete the launch with just a plain red tank top. Clearly, the red tank worked fine, but as soon as I got home what was waiting for me??
The Body Pump tank top!
So, I didn’t have it for this launch, but at least I can wear it when I teach my Saturday classes!
Meatless Zucchini Lasagna
In my family, lasagna is that dish that everyone loves but we reserve for special occasions like Christmas Eve. So, we only end up having the tasty dish once or twice a year. Well, this weekend while I was planning my meals, I was in the mood for this special dish, so I decided to do a little experimenting with my mom’s traditional recipe, and this is what I came up with!
Yields: 4 large servings
- 4 small zucchini
- 1 cup of your favorite tomato sauce
- 8 oz of Morningstar Farms Meal Starters (I am seriously loving these things!)
- 1 cup of low fat or fat free cottage cheese
- 1 small red onion
- 3-4 fresh basil leaves
- 1 Tbsp garlic salt (divided)
- 1 tsp oregano (divided)
- 1/2 tsp Italian seasoning
- 3 oz low fat string cheese (or mozzarella)
- 9×11 glass baking dish
First, place a pot of water on the stove to boil while you brown the meal starters and the onion together. While the meal starters and onion are cooking add 2 basil leaves, 1/2 Tbsp garlic salt, 1/2 tsp oregano, and the Italian seasoning. Once the water on the stove is boiling, place zucchini pieces that are cut into the shape of lasagna noodles (long strips) into the boiling water to cook until tender, about 4 minutes.
Mix the tomato sauce with the meal starter and onion mixture. In a separate bowl, combine the cottage cheese with the remaining spices.
Now, it is time to begin layering the lasagna! First, put down a light layer of sauce into the 9×11 glass baking dish, then place a layer of the zucchini “noodles” on top so that you cannot see anymore sauce.
Next, spread half of the cottage cheese mixture on top of the zucchini and top with half of the mozzarella or string cheese cheese.
Then, it is time to repeat the steps all over again! So, place another layer of sauce, then the zucchini, then the cheeses, then one final layer of sauce. Place in the oven at 400 for 25-30 minutes, or until the cheese is melted and it is cooked all the way through. Allow to set in the pan for about 5 minutes before serving.
Last but not least…cut yourself a slice and enjoy!
Nutrition for 4 servings:
Calories: 155 Fat: 4.4g Carbs: 10.2g Protein: 17.4g
Tell me what some of your family’s special occasion meals are!! Do you ever “break the rules” and eat them without there being a special occasion??