Revenge Lasagne

Look at that. Green juice! This one’s kale, parsley, ginger, pineapple, lemon.

One responsibility adults are tasked with is meal planning. I don’t have time in the morning to make a lunch (’cause I’m watching cartoons), so I do a bunch of cooking at night– for that night’s dinner and the next day’s lunch. Sometimes I’ll make enough for two days, and one time I made two weeks worth of curry.  I don’t really recommend that. You think that there could never be too much curry, but I’m here to tell you that’s a lie.

Tonight I invented Revenge Lasagne, lasagna that is very wittily more delicious when served cold. I’m sorry that I never post recipes containing units of measurement or time, but I can’t be specific when I have no idea what I’m doing. I am also sorry that my dish’s name is so terribly clever.

There are five tiers to this one:

  1. the noodle, carrot, pasta sauce layer (shred 3 big carrots)
  2. the noodle, fluffy cheese, pasta sauce layer (mix an egg into ricotta)
  3. the noodle, zucchini, pasta sauce layer (shred 2 zucchini)
  4. the noodle, kale, pea shoots, pasta sauce layer (arrange lovingly)
  5. the secret top layer (shhhhhhhhhh)

revenge lasagne

Ok, the secret top layer is noodle, butter chicken sauce, and mozzarella. After baking and cooling, I sliced the lasagne into different sized pre-packed portions. That way, if you need a little snack, or a light lunch, or a big fat sleepy-time dinner, you can just grab and go– it tastes awesome right out of the fridge.

Good news, I haven’t been to the gym in over a week. I am also not writing anything right now, ’cause because. I’ve heard it said that you should give yourself deadlines and key dates, but I’ve also heard that Netflix is streaming the Katy Perry documentary!…!!

2 comments

  1. mama says:

    You’ve actually made me hunger for zucchini.

    • Hannah says:

      I think I like zucchini as long as it’s roasted. Still haven’t found an acceptable form of eggplant, though.

Leave a Comment