• 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!