Chopped yellow squash, lasagna noodles, a can of Navy beans, mushrooms, tomatoes, Mexican squash (? not 100% sure on the proper name) were the main players.
In a pan sprayed with cooking spray, I tossed the remaining quarter of a red onion (you could use more, that's just all I had left), some minced garlic (about 3 cloves), all of the chopped veggies, salt, fresh ground black pepper, crushed red pepper, garlic powder (I like garlic, what can I say?), onion powder, dried basil and dried oregano. I also added the zest and juice of half a lemon and about 2 TBS of white wine (you could use more, I was just worried about it becoming too acidic).
Once the veggies cooked through, I added the beans (rinsed & drained) and removed from the heat. Once the temperature cooled a bit, I stirred in 1/2 cup part skim ricotta cheese, about 1 TBS of olive oil and about 2-3 TBS of grated parmesan.
While all of that was going on, I also cooked and drained my lasagna noodles. Doug had previously mentioned the idea of cutting lasagna noodles into strips as a wider alternative to the usual spaghetti or angelhair. I don't make a full lasagna casserole often and when I do, I end up with an odd number of noodles leftover, so it was a nice way to use them up.
Final result:
Tasty, filling meal that made great leftovers for lunch today!
1 comment:
that looks awesome!
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