So what with loving cooking, food, running, and triathlon-ing (‘you can verb anything’- Bucky Katt), I am somewhat interested in sports nutrition. I also love to read so I picked up Nancy Clark’s Sports Nutrition Guidebook. Great advice but even better, there are recipes!
She calls this lasagna fit for company and it’s awesome with sun dried tomatoes, plenty of cheese, and even spinach.
It is meatless but with the cheese and whole wheat noodles it’s not a bad source of protein.
Adapted from Sports Nutrition Guidebook
12 whole wheat lasagna noodles
8 or 9 sun dried tomatoes
2 clove garlic peeled and finely chopped
1 tsp olive oil
12 oz skim ricotta
3 oz shredded mozarella
1 tsp oregano
16 oz spinach (if starting with frozen, defrost, and drain it)
20 oz crushed tomatoes (I added about 1 tsp sugar after tasting them)
1/4 cup grated Parmesan cheese
Preheat oven to 350F.
Cook noodles per package directions.
Place the sun dried tomatoes in boiling water. Drain, cool, and chop.
Saute garlic in the olive oil, making sure not to burn.
Combine ricotta, mozarella, nutmeg, oregano, spinach, tomatoes, and garlic.
Pour sauce on the bottom of the pan, layer on noodles, add the ricotta mixture (even though there’s no picture, I really did add it), then add the crushed tomatoes, and alternate layers ending with noodles and then sauce.
Add Parmesan cheese to the top, cover with foil, and bake for 30 min.