Monday. I’m beat. When are the weekend activities going to abate? I open the fridge and it’s a disaster. There are stacks of Tupperware containers of varying ages and stages of decay. My 16 year old son just crams his leftover plates – uncovered… still on the plate- wherever he can fit them in the fridge, and my 12 year old wants lasagna. Lasagna.
I hate throwing away veggies, so after cleaning out the fridge and restoring order, I have some decent ingredients left and I’m using them!
Sauce
1 onion finely chopped
1 T chopped garlic
Sauté.
Add rosemary, oregano, rosemary, salt, red pepper
2 finely chopped zucchini (if your kids are picky, shred it so it’s not identifiable)
1 cup chopped cherry tomatoes
Sauté mas
2 T chipotle
1/2 can pumpkin pack
1 16 oz can of diced tomatoes
What’s in your fridge?
If you have veggie haters, shred it so they don’t know what you’re feeding them
Chipotle makes everything better
Cherry tomatoes on their last days
1/2 can leftover from pumpkin pancakes
Yum.
Filling
Ricotta 10oz
4 oz mozzarella
1t nutmeg
2 eggs
Yep- leftover ricotta from quiche last Friday. Same for the mozzarella. I see an Amazon fresh order in my near future because this fridge is empty!
Cheese it up
Noodles
2 cups of gluten free flour mix- I used Pamela’s
1 egg mixed with water to total 225 ml
These gluten free noodles take less than 5 mins to make and don’t need to pre-bake
Layer
This is looking soooo good!
Bake at 350 for 45 mins
I topped with olives.. had 1/2 a jar of those too
Yep. 30 mins, a clean fridge, a healthy meatless gluten free Monday meal!
Eat
Dinner is served!
The pumpkin adds a smooth richness to he sauce that just blends perfectly with the subtle spice of the chipotle.
This turned out just right and my fridge is clean too!
Happy Monday❤️
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