If your problem can’t be solved with an extra dose of marinara sauce and gooey cheese, then it’s probably a rather serious one.
I’m a firm believer that there’s nothing that tomato sauce and tons of melty mozzarella can fix. Unless, of course, that problem where you stuff your face with so.much.cheese that you end up promising yourself that you’ll never ever ever ever touch that giant mozzarella ball again.
Not that I know something about that.
Today’s problems involve packing: lots of it. I might have turned 18 recently, but my packing skills still resemble a three-year-old’s sooooo let’s say I’m in trouble; real trouble. Also, there’s this problem where my workout clothes occupy like 3/4 parts of the suitcase and having yet another serving of lasagna is doing nothing to help me.
Tomorrow’s problem, on the other hand, will involve longggggggggggg check-in queues, suckity suck airport food and a 2-3 hour-long-flight with a little brother who is more scared of planes than he is afraid of running out of greek yogurt (read: my #1 fear).
He says he wants drugs, so I kindly offered him some spinach & quinoa skillet lasagna, which is obviously a bazillion times better than any kind of drug.
Unless you mean “greek yogurt chocolate truffles” when you say “drugs”. In that case, I’ll take both thankyouverymuch. (The truffles anf the lasagna I mean, yo. Who wants drugs when you can have chocolate?)
Saucy, aromatic, hearty and topped with gooey fresh mozzarella, this is a lasagna to make you forget all the woes of first-time-flights. Still, the little brother said he still wants those drugs. How are we brother and sister, I don’t know.
His problem is one that my lasagna cannot fix, but that’s mostly because he’s dumb and won’t eat marinara sauce (again: how are we family????), but for the rest of your problems, here’s tjerecipe you need.
Made in 30 minutes in ONE SKILLET (did I hear no dishes to do??), healthy, protein & iron packed and very delicious. I went for a vegetarian version, but you could easily throw in whatever extras you fancy <<< that’s how magical this lasagna is.
Simple ingredients, simple steps and dinner is on the table in way less than an hour. Win win for dins dins? I’d say yes!
- 150 grams dry quinoa
- 300 grams water
- 200 grams fresh spinach
- 500 grams tomato sauce
- 1/2 garlic powder
- 1/2 tbsp. dried oregano
- 1/4 tbsp. dried rosemary
- 1/8 tbsp. black pepper
- 125 grams fresh mozzarella
- 30 grams parmesan cheese
- salt to taste
- Rinse quinoa or else it will taste bitter and ruin your lasagna.
- Bring water to a boil in your pan.
- Add in quinoa, remove pan from heat and let quinoa sit for 15 minutes.
- Stir with a fork until fluffy.
- Bring pan back to heat and add in spinach.
- Cook until liquid has evaporated.
- Add tomato sauce, spices and salt if using and stir to mix.
- Add in parmesan and stir again.
- Top with fresh mozzarella slices and heat until gooey.
- For a crispy topping, put pan under the broiler for a couple of minutes.
- You may add in extra veggies (zucchini, eggplant , red pepper, mushrooms all work well).
So as you probably have guessed after reading this post, I’m going on holiday today/tomorrow (depends on when you’re reading this, maybe I’m already back home haha) so you won’t see me around as often. But fear not, (or DO fear if you dislike my Jon Snow / oatmeal appreciation posts because that’s all I talk about lately but hey I guess we all have our obsessions right?) because I have loooooooots of posts ready for you and I might even do a trip recap with all the good food I’ll be eating (read: potatoes) (read, the sequel: and fro-yo).
Hope you all enjoying your summer, I’ll make sure I enjoy this trip to Ireland and EAT ALL THE ICE-CREAM YEEEEEES!