Christmas Dinner
Due to the fact that my brother (whom I hadn’t seen in nearly 2 years) couldn’t get Christmas Week off I have spent Christmas day by myself for the first time ever. I kind of expected it to be a little weird spending such a major holiday sitting around in my apartment but really it wasn’t that bad. I watched some TV, read some books, and made a rather fantastic healthy/veggie lasagna that turned out so well I thought I’d post the recipe here.
I always seem to forget how much I like the flavor and texture of cooked carrots, especially when combined with tomatoes.
It’s certainly not professional quality stuff, but given it was a last minute plan I was rather pleased with the outcome.
Click the link for the recipe.
Ian’s home alone Christmas lasagna
- 1 lb low fat cottage cheese
- 3 eggs
- 1 cup fresh Italian herbs (I used oregano and basil)
- 10 lasagna noodles
- 1 1/2 cups frozen spinach (fresh would be fine too)
- 4-5 large carrots
- 3/4 cup low fat mozzarella cheese (grated)
- 1 cup parmesan cheese
- 1 tsp salt
- Garlic powder
- 3 cups pureed tomatoes
Cook noodles according to the box instructions. While noodles are cooking:
Pre-heat oven to 375 degrees
Combine eggs, cottage cheese, 2/3 of the parmesan cheese, herbs, and salt in a mixing bowl. Use stick blender and blend until herbs are well chopped and consistency is somewhere between a paste and a soup.
Thaw spinach in microwave and add pureed tomatoes and garlic powder to taste.
Cut off the tops and tips, and slice the carrots into 1/4 inch thick slices along the length of the carrot (Note: this is a rather tricky cut if you don’t have a proper mandolin slicer. PLEASE watch your fingers!).
Once noodles are done boil your carrots for about 10 mins so they get a little softened up (you can use the same pot of water as the noodles, this saves water and time).
Lightly oil the bottom of your pan and add a layer of noodles, follow this by 1/3 of the cottage cheese mixture. Then 1/2 of your carrot slices in a single layer running 90 degrees to your noodles followed by 1/2 of your spinach mixture.
Repeat this layering using up the last of the carrots and spinach, after that add a final layer of noodles followed by the last of the cottage cheese.
Cover in tinfoil and cook for 40 mins at 375. Remove from oven and sprinkle the top with mozzarella and remaining parmesan. Cook uncovered for another 15 mins or until top is lightly golden brown.
Cool for 15 mins and serve.