Getting it out of my system

I am nothing if not predictable.  Every year around this time you'll find a full week of posts where I complain, loudly and frequently, about my religious enforced diet.  A week where I bemoan the lack of grains in my life.

And like any terrible/immature writer - I can't help but over-foreshadow.  Which means this week you get to hear me fore-bitch about how next week I will be rice/pasta/bread free.  2 weeks of bitching!  Double the fun!

I'm really going whole hog this week.  I'm trying to make sure I get my fill of everything I'll be deprived of next week.  Not just get my fill, but maybe get over-full.  So much so that I'll look forward to the lack of carbs.  (For the record, this has never happened in the past, but a girl can always dream right?)

With my latest lasagna obsession, I felt like I should try to get one in before the holiday begins.  Thatboy didn't like this one as much as the meaty lasagna - but it's important that he gets his vegetables in too.  Even though I can (and will) get my fill of vegetables next week, I still used this lasagna as a way to clear out my vegetable drawer.  Since Passover is a chance to clear out the cupboard and fridge anyway, I thought I'd get a fresh start with everything.

 

Pre-Passover Lasagna

1/2 lb ground beef

1/2 onion, chopped
1 garlic clove, minced
2 plum tomatoes, chopped
2 cups marinara sauce
3 Tbsp red wine
8 oz fresh ricotta cheese
2 cups shredded mozzarella cheese
1 egg white
1/4 cup cooked spinach, chopped

1/4 cup cooked zucchini, chopped

1/4 cup cooked carrots, shredded

1/4 cup cooked mushrooms, chopped

1/4 cup Parmesean cheese

8 lasagna noodles

1. Preheat oven to 375.  In a large skillet, cook the ground beef until brown.  
2. Add the onion and garlic and cook until the onions are translucent.
3. Add 1 cup of the marinara sauce, the tomatoes and red wine.  Cook over low heat for 10 minutes.  Stirring occasionally.
4. Combine the egg white, ricotta, half of the parmesean, 1/2 cup mozzarella, and the chopped veggies.
5. Spread 1/2 cup of the un-meat-ed marinara sauce on the bottom of an 8x8 baking dish.  
6. Place 2 lasagna noodles over the marinara sauce.
7. Top the noodles with 1/2 of the cheese mixture, 1/4 cup mozzarella, and half of the meat sauce.
8. Place 2 noodles over the meat sauce.
9. Top the noodles with half of the remaining cheese and 1/2 cup of the un-meat-ed marinara.
10. Place 2 noodles over the marinara sauce.
11. Top the noodles with the remaining cheese, 1/4 cup mozzarella, and the rest of the meat sauce. 
12. Place 2 noodles over the  meat sauce and top with the remaining un-meat-ed marinara.
13. Top with remaining mozzarella and parmesean.  Cover and bake 50 minutes.
14. Uncover, cook for 10 more minutes until cheese is melted and brown.