We are in cold weather season (where the heat from dinner cooking in the oven is welcome), this makes a great winter meal. It is delicious. So delicious, I could eat plates and plates of it. And maybe I have…
Mushroom and Spinach Lasagna
12 whole wheat noodles or brown rice noodles (or 8- or 9-ounce package)*
15 oz. ricotta cheese
1 1/4 cups Parmesan cheese
1/2 cup minced fresh basil
1 large egg, lightly beaten
1/2 teaspoon real salt
1/2 teaspoon pepper
6 cups homemade tomato sauce:
2 Tablespoons Olive Oil
1 onion, minced
6 garlic cloves, minced
1 28oz can crushed tomatoes
1 28oz can diced tomatoes
1 Tablespoon basil
1 Tablespoon oregano
dash of crushed red pepper
2 Tablespoons Olive Oil
1 pound assorted mushrooms
2 garlic cloves, minced
10 ounces frozen chopped spinach, thawed, thoroughly squeezed dry
1 pound whole-milk mozzarella, shredded (4 cups)
Preheat oven to 375.
Cook pasta in boiling water until just underdone, about 4-5 minutes. (You can also use no-boil noodles here if you are so inclined.)
Make the filling: Mix the ricotta, 1 cup of Parmesan, basil, egg, salt, pepper until well combined.
Make sauce: Heat oil in dutch oven. Saute onion in the oil until completely softened. Add garlic and cook until fragrant, 10-30 seconds. Add crushed tomatoes and diced tomatoes and spices and cook about 15 minutes.
Make mushroom/spinach mixture: Heat 2 tablespoons of olive oil in a skillet until shimmering. Add the mushrooms and cook until browned, about 10 minutes. Stir in 2 minced garlic gloves and cook until fragrant, about 15 seconds. Off the heat, stir in the spinach and season with salt and pepper to taste.
Spread 1/4 cup tomato sauce over bottom of 9×13 dish. Place 3 noodles on top of sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread out evenly. Sprinkle a third of the mushroom and spinach mixture over each layer of ricotta. Sprinkly evenly with 1 cup of the mozzarella. Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat layering two more times.
For the final layer, place the 3 remaining noodles on top. Spread the remaining sauce over the noodles. Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup parmesan. Spray a large sheet of foil lightly with olive oil spray and cover the lasagna. Bake for 15 minutes.
Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.
Variations: You can also make this as a simple cheese lasagna or with meat.
*If possible, find sprouted whole wheat or whole grain noodles.
Okay, I don’t know about all the other ladies out there, but even MAN’s deodorant doesn’t cut it for me!!! I don’t know why I have such a problem. But thankfully, this homemade (read: cheap, clean, and not that hard to make!) deodorant has fixed my problem! It is the only one that has ever prevented stinky-ness!
The Coconut oil is soothing and nourishing to skin, the baking soda prevents smell and the cornstarch soaks up sweat! (Note: you will sweat a little if you work out with it or are just an incredibly heavy sweater, as this is not an anti-persperant (which are not healthy). But doing day to day activities, I do not typically have a sweating problem and it always prevents smelling for me!)
This deodorant is super “green” and “clean.” I stopped using anti-persperants a long time ago because of the neurotoxin aluminum issue and causing diseases like Alzheimer’s, Parkinson’s and others. I then moved to Tom’s and the hippie crystal, which didn’t work at all for me and actually burned my underarms a little. This one is nice and soothing, doesn’t sting or burn (though, put it on gently because the baking soda can be an abrasive if rubbed on too aggressively!), and you could literally EAT your deodorant if you so desired! How many body products that are in your cabinet can you say that about!!?!?!
Hope it works like a charm for you, as well!
- 6-8 Tbsp Coconut oil (solid state)
- 1/4 cup baking soda
- 1/4 cup arrowroot powder or cornstarch (arrowroot is preferred)
Directions: Combine equal portions of baking soda & arrowroot powder. Slowly add coconut oil and work it in with a spoon or hand blender until it maintains a firm but pliable texture. It should be about the same texture as commercial deodorant, solid but able to be applied easily. If it is too wet, add further arrowroot powder/cornstarch to thicken. You can either scoop this recipe into your old deodorant dispensers or place in a small container with lid and apply with fingers with each use. Rub excess onto your skin; it rubs in great and smells nice and beach-y too!
Makes about 1 cup.
This recipe lasts about 3 months for two people with regular daily use.