- 1 box lasagna sheets
- 1 jar tomato sauce
- 1 cup skim milk ricotta
- 1 egg
- 1 eggplant
- 1 cup mushrooms
- 1 zucchini
- 1/4 cup parmesan
- 1 tbsp Italian seasoning
Hello my friends! So as you’re reading this I’m on my way to a workout in sunny Saint Petersburg, FL before hitting the beach! I’m writing this post tonight (laaate Wednesday) so that I don’t have to worry about it in the morning. I’m on VACATION after all. So excited about this. Chloe has a condo in St. Pete and my mom was flying down for a few days to chiiill. She planned her trip very last minute, and by the time she asked me I was like “No way I cannot get work covered”. Theeeen yesterday she mentioned that there would be a trip to Miami thrown in the mix. That got my attention. And yes, you read that correctly – yesterday. I got home from work last night around 11pm, booked a flight, and HERE I AM. Loving how spontaneous this whole situation is.
So, anyway, when we finally arrived in Tampa (our flight was delayed 3 hours) Chloe picked us up and we walked in to her place starving and happy to smell lasagna in the oven. The little lady made us a healthy veggie lasagna! Suuuure, pasta was not what I was looking to eat right before hitting the beach..but it was so freakin’ delicious I just had to share it.
*Ricotta Mixture – Ricotta, egg, Italian seasoning
*Remember to salt and pepper each layer
*Bake covered for 25 minutes, then uncovered for 10.
BY THE WAY, this pic is my second plate. Oh dear. Enjoy!