Tuesday, August 24, 2010

Vegetable Lasagna

I made this recipe a couple weeks ago and it was almost a good as the veg lasagna I had in Lake Placid, NY last month.


2 medium zucchini (about a 1lb 1/2) cut length wise down the center and then into 1/4 slices.

1Tbs olive oil, plus more for roasting zucchini

Salt and black pepper

12oz of lasagna noodles

2lbs firm tofu, drained and mashed

1 8oz package of shredded mozzarella cheese

1 8oz package of shredded Parmesan cheese

1 1/2 tsp dried basil

1/2tsp dried oregano

2 cups chopped white mushrooms

1 (10 oz) bag frozen chopped spinach, thawed and squeezed dry

4 cups marinara sauce **see note at bottom of post**


1) Preheat the oven to 425F. Lightly oil a baking sheet and arrange the zucchini slices on it in a single layer. Drizzle the zucchini with a little oil and season with salt and pepper to taste. Roast the zucchini until tender about 10 minutes. Set aside to cool. Reduce the oven temperature to 350F

2) Place the noodles in a 9x13 inch baking dish and pour on enough boiling salted water to cover. Set aside

3) In a large bowl, combine the tofu, mozzarella and 3/4 of the Parmesan cheese. Mash well to combine. Add the basil, oregano, 1tsp of salt, and 1/2tsp pepper. Mix well to combine. Taste and adjust the seasonings, adding a pinch more salt if necessary.

4) In a large skillet, heat the oil over medium heat. Add the mushrooms and cook until they release their liquid, 3 - 4 minutes. Add the spinach and season with salt to taste. Cook until liquid is absorbed set aside

5) Drain and blot noodles. Spread a layer of the marinara sauce in bottom of 9x13 baking dish. Place 4 noodles on top of sauce, slightly overlapping. Spread 1 1/4 cup tofu mixture over noodles in thin layer. Spread a layer of the zucchini slices on top of the noodles and top with half the spinach mushroom mixture.

6) Repeat layering with the sauce, noodles, tofu mixture, zucchini slices, and spinach mixture, ending with sauce topped with remaining Parmesan cheese.

7) Cover with foil and bake 45 min.

**Marinara Sauce**
You can use the premade store bought sauce be here is a great way to make your own

2Tbs olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

2 Tbs dried marjoram

1tsp dried basil

2 (28 oz) cans crushed tomatoes

1tsp sugar

3/4 tsp salt

1/4tsp black pepper

1) In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until soft, about 8 minutes. Add the garlic and cook for 30 seconds. Stir in marjoram and basil and cook about 2 minutes. Stir in tomatoes and sugar and bring to a boil.

2) Reduce the heat to low, season with salt and pepper, and simmer until thickened, stirring occasionally, about 30 minutes.

Makes about 7 cups. Store additional sauce in fridge for a few days or freezer for 3 - 4 weeks

Saturday, August 21, 2010

Feel the Burn?

Well it's been over a month since I posted last. Been feeling a little burned out on the running, not to mention the blazing temps we've been dealing with this summer. I've also been trying to get use to my new work schedule that I really don't like. I have been getting out and doing my long runs on the weekends, though I've had to cut a few short due to heat/humidity or schedule conflict. Unfortunately I haven't been getting my shorter runs in like I should. I might do one tempo run a week if I'm lucky. Starting next week I'm planning on volunteering with the Fitton Y's running club, which should help get me back on pace some.

I've also been struggling with the whole eating "healthy" thing lately. I'll be doing really well for about a week then I loose focus for about 3-4 days eating meat, junk food, and other garbage I don't need. I'm wanting to take the next step up from vegetarian to vegan but have to get refocused on the basics before I proceed or I'll end up back where I started.

My question for you today is what do you do to prevent burn out or how do you get rid of that feeling?