This, That, and a Recipe

I officially get an F- in blogging this week. I know ya'll are sick of hearing all my excuses like.....the house renovations, my new obssession with the Ultimate Body Wrap, and did I say house renovations???

I have a super fun 15 months post about my little munchie coming on Sunday as well as a WINNER for the contest. Yay for whoever wins, get ready to see some tightened, toned, and firm skin and hopefully some inch loss.

Ok, ok, I have been in a rambling state of mind lately, onto the recipe.

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Popeye's Favorite Lasagna

This was my first time making this casserole. I tweaked it some to appease my protein loving honey.

So, so easy to make! I love the casseroles that you just mix together, layer, and pop in the oven.

Here's what you need (minus the pineapple) plus some Mozza

Mix egg, spinach, ricotta cheese, mozza cheese, and spinach soup mix, salt and pepper to taste

Sidenote: I used the vegetable soup mix because Wal-mart did not carry the spinach. I would stick with the spinach soup mix. The veggie was ok, but not fantastic.

We had to call in some Aunt B support for a babe who wasn't feeling great. Kisses make everything better.

Now start layering, tomato pasta sauce, then the no bake lasagna noodles

Add the mixture and then a layer of chicken

Repeat that same layering again then add a layer of noodles and tomato pasta sauce. Sprinkle with some mozza and pop in the oven for 30 minutes

Easy, peasy, cheesy, healthy and super yummy

Ingredients

• 8 ounces, weight Part-skim Ricotta Cheese
• 1 Rotisserie Chicken
• 10 ounces, weight Package Frozen Spinach, Defrosted And Drained
• 1 package Knorr® Cream Of Spinach Soup Mix, 1.8 Ounce Packet
• 1 whole Egg
• 1 cup Shredded Asiago Cheese/ Mozzarella
• Salt And Pepper, to taste
• 12 ounces, weight Jar Of Tomato Pasta Sauce, Or Your Favorite Homemade Sauce
• 10 whole No-cook Lasagna Noodles
• ½ cups Shredded Mozzarella Cheese

How to make:

1. Preheat oven to 350 F. Begin by mixing together the ricotta, spinach, Knorr® Cream of Spinach Soup mix, egg, asiago cheese, salt and pepper.
2. Then begin layering your ingredients into an 8×10-inch glass baking dish. First lay down a layer of tomato sauce so that the pasta does not dry up. Next add the pasta and layer it so that there are no holes through to the sauce below. On top of the pasta, spread a layer of the spinach mixture, a layer of chicken, then add a layer of sauce on top of that. Repeat the layers starting with pasta. Do this 1 more time but top the last pasta layer with sauce rather than the spinach mix. Sprinkle the mozzarella cheese on top.
3. Bake in a 350 F oven for 30 minutes or until center is warmed through and cheese has melted. Serve immediately.
4. If you have leftovers, cover the glass baking dish with a lid or plastic wrap and refrigerator till ready to eat. Then either reheat the whole dish in the microwave or slice out individual servings and reheat on a plate in the microwave. Flavors really seem to meld together after a night or two in the refrigerator.
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 Little man hasn't been himself for almost a week now and we had green coming out of his eyes and nose today, so it was wonderful seeing this smile emerge again tonight.

Have a great weekend. We will be spending lots of time outside.