Twiggie Makes by Candace Grahl

I don’t like to cook. Repeat: do not like to cook. I love to bake - sugary, gooey, drippy desserts and breads I can whip up all the day long, but cooking…eh. The only reason that I try to have dinner on the table most nights of the week is because my husband likes when I do and I like to keep him happy most of the time. For moms of small kids you know this can be an impossible feat. I’m in the process of adding a link to my site where I post my tried-and-true quick, easy and cheap recipes for us busy gals, so when it’s done I’ll let you know. However here is one of my new faves that I must share.

I’ve recently lost thirty-five pounds and have bypassed clothes I wore pre-three-year-old and am rounding the corner to clothes I haven’t worn since college ten years ago. I am beyond giddy. Many people ask the same questions, “How did you do it?” and “What diet plan are you using?” and I would always say, “I’m just trying to move more than I eat.” And that is the honest truth. Nothing magical there, just good old-fashioned will power, self-control and making wiser choices. So it’s no coincidence that the TV show I am loving right now is Lifetime’s Cook Yourself Thin. Have you seen it? Love it and love Harry, she’s my favorite on the show. The premise is you can eat the same foods, make smart substitutions in the recipe and drop a dress size in six weeks. I am always skeptical of “low fat” meals since 1) your body needs fat and I think these lower-fat versions take out too much and 2) it usually skimps on flavor. However I’ve made a few recipes from this show and each one has been de. lish. And I can’t wait to get my hands on this one - french toast…so good…mmmmm…*drool* Where was I? Oh right. My favorite so far is the Spinach and Mushroom Veggie Lasagna, which I have the recipe below. I do no like mushrooms so I subbed zucchini and squash. This is a great summer alternative to a classic dish that doesn’t leave you feeling stuffed and heavy (no pun intended) but is so incredibly delicious. Enjoy!

Spinach and Mushroom Veggie Lasagna

2 tablespoons olive oil
1 1/2 pounds cremini and/or shiitake mushrooms, sliced (or sub zucchini and squash)
1 tsp dried thyme
Kosher salt
1 15-ounce container part-skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese, divided evenly
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish (or 1 tsp. dried basil)
1 tsp dried oregano
black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray

1. Preheat the oven to 375 degrees.

2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms (or zucchini/squash) and thyme and season with salt. Cook until softened, about 10 to 12 minutes.

3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.

4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.

5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting.