Saturday Dinner

For Saturday dinner at home I decided to make a veggie lasagna and a kale salad.  I added ground beef because we had it on hand, and let’s be honest my husband does not like veggie-only anything.  Kale is very bitter, so I was sure to chop and dress it early in the afternoon so the salad had time to marinate.

photo (17)

For the meal, I used the following two recipes as a base:

Lasagna

http://www.tasteofhome.com/recipes/zucchini-red-pepper-lasagna

  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 2 eggs
  • 3 tablespoons prepared pesto
  • 2 cups sliced zucchini
  • 2 cups sliced baby portobello mushrooms
  • 1/2 lb ground beef or turkey
  • 2 tablespoons canola oil
  • 1 jar (one 24 ounces) your favorite spaghetti sauce
  • 9 lasagna noodles
  • 1 jar (12 ounces) roasted sweet red peppers, drained and chopped – or fresh (that’s what I used)

Directions

  1. In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside. In a large skillet, saute zucchini, mushrooms, red pepper in oil/salt/pepper until tender; set aside.
  2. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red peppers and cheese mixture. Top with three more noodles and another cup of sauce. Layer with remaining zucchini mixture, peppers, cheese mixture, noodles and sauce.
  3. Cover and bake at 375° for 45 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

Kale Salad

http://www.epicurious.com/recipes/food/views/Kale-Salad-with-Dates-Parmesan-and-Almonds-51137020

  • Juice of 1/2 lemon
  • 1/2 shallot, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 bunches kale, stems removed, leaves shredded or finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup sliced almonds
  • 8 dates, pitted and chopped
  • 2 1/2 ounces Parmesan, shaved with a peeler

Directions

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

Here was the final product (Note: happy husband & the meal was tasty)…

Salad Lasagna

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