It’s gearing up to be a busy fall. For the next few weeks, I’ll be working away from my home sweet home and facing office culture head on. Not that I mind, really. Working on design projects in my lil’ home office space has it perks, but it can be socially stiffling at times, so I relish these little social opportunities to chat around the water cooler. It’s also very familiar since I’m working at a company I used to work for years ago. It’s corporate work, but it’s still design work and I like the people (even though I hate the fact that I can’t wear jeans!). Oh well, a small price to pay for a regular paycheque!
Yesterday after riding — or rather flying home (I can be quite speedy on my bike when I want to be), I quickly made Helios’ Tortellini and Zucchini Soup (with a few modifications, of course). Even Cornelius who normally isn’t so fond of “the soup”, loved the soup! It really was the perfect quick weeknight meal for a rainy night and it helped to power my bike ride to the bowling alley and back for my Monday night bowling league game.
Tonight’s dinner was another success and an easy meal to whip up on a busy night. It may look like a lot of steps, but once you start this recipe, you’ll be eating in just over an hour. A veggie lasagna filled with zucchini, spinach and cheese. Really, what’s not to love about it?
zucchini & spinach lasagna
1 T olive oil
1 small onion, diced
1 celery stalk, diced
4 cloves of garlic, minced
salt & pepper
1 t crushed chili peppers
1 t dried basil
1 t oregano
1 large can of tomatoes
1 c tomato sauce
1 box of frozen spinach, thawed and drained
1 clove of garlic, minced
1 small zucchini, cut into half moons
1 t oregano
salt & pepper
1 clove garlic minced
1 small container of cottage cheese
2 T parmesan cheese
8 no-cook lasagna noodles
3/4 c mozzerella cheese, grated
1. Preheat oven to 400 degrees. Make the tomato sauce by sauteeing garlic, onion, celery in oil. When translucent, add in tomatoes, sauce and spices, breaking apart tomatoes with a wooden spoon. Let the sauce simmer and breakdown until you are ready to put together the lasagna.
2. In a small bowl, mix together the zucchini, oregano, salt, pepper and garlic. Set aside. In another small bowl, mix together the spinach and garlic and set aside. And in a third small bowl, combine the cottage cheese with the parmesan and yes, set aside!
3. Spread enough tomato sauce to cover the bottom of a square baking dish. Add 2 lasagna noodles on top. Next, layer the spinach mixture followed by another layer of noodles. Add the cottage cheese mixture and 2 more noodles. Add another layer of sauce and top with the zucchini and another layer of noodles. Add the remaining tomato sauce and top with grated cheese. Cover loosely with aluminum foil and bake for 35 minutes. Remove foil and continue baking for 15 minutes until the top is golden brown and bubbly. Let cool 15 minutes before serving to help the lasagna set.