Cozy Sunday Lasagna

I woke up at 11am today. :-/ Either I needed the sleep or I’m living up my last days before the early a.m. routine kicks in at my new job. The rainy drizzle and overcast skies didn’t help my motivation any. I lit a Pumpkin Spice candle just for effects. $1 well spent.

The weekends always seem to go by in a flash and this weekend was no different. I spent Friday night out on the town which always seems like a better idea than it actually is.

Luckily Saturday morning came in a flash (or not so lucky…in the lack-of-sleep department) but I had a coffee date I couldn’t be more excited for! I met up with the fantabulous Healthy Everythingtarian herself. I felt like I’ve known Holly for years, we are in fact born and bread in the same city, fyi. This girl is everything you thought she would be and more. We had a blast gabbing away at the local Panera for coffee (which I should have subbed for saline straight to the veins considering my Friday evening), but we shared some good laughs over my ‘lack in brain cells’. (I.e. Me making eggs the other day and putting the cheese away in the pantry and not back in the fridge???) I don’t know where my head is at sometimes! I wish I could say I had pictures from the afternoon, but guess who forgot their camera in the car or at home or who knows where?!

After two hours we parted ways and Holly headed off to her sister’s Bachelorette Party and I had to get ready for the SheTaxi holiday party. I was in charge of dessert. Again, adapted from Smitten Kitchen, I healthified the Maple Cream Cheese Carrot Cupcakes. You can find my changes here. This time around. I made ‘em mini.

They were a hit! And who doesn’t like their dessert bite-size? And no butter/oil. It’s the simple things in life that I like to indulge in. These are one of them. I think I’ll be repeating this recipe for Thanksgiving. You should too. They are that good!

Oh, but the deliciousness doesn’t stop there! Like I said, I wanted to spend my Sunday snuggling up on the couch, doin’ a little cleaning, laundry, this and that.

That includes LASAGNA!

Adapted from Culinary Cafe.

This is what you need (and yes that’s a 5lb tub of cottage cheese <3 )

Here’s what I did:

• Boiled water with salt, added 7 lasagna sheets (the recipe called for 6, but I can’t count)
• Browned Italian meat (1.5lbs, put half in fridge for later use)
• In a 2-quart pyrex, I added 1 cup of pasta sauce
• Added the rest of the pasta sauce to the skillet of meat (~.75lb)
• Layered the bottom of the pan with 3 cooked lasagna sheets (cutting 1-2 inches off the end b/c they’re too long)
• Added 1/3 of sauce & meat mixture
• Added 3/4 cup of Cottage Cheese
• Sprinkled ~1/2 cup of cheddar/Italian/Parmesan cheese
• Add two sheets of lasagna noodles and repeat meat/cottage cheese/shredded cheese steps
• Add final two sheets of lasagna noodles (using 7 total, could use 6 too)
• Add last 1/3 of meat, and sprinkle a little shredded cheese on top
• Cover with foil and refrigerate until ready to bake
• Bake at 350 degrees for 45 minutes to 1 hour and light a candle.

Ahh, the joys of fall.

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