Run and Lasagna!

January 17, 2012

The past few weeks have been tough to train and eat healthy because work seemed to consume my life.  I ate out almost every night last week and bought lunch a lot too.  I was planning on running last night but decided to participate in some team bonding instead.  I felt kind of guilty for missing my run, but sometimes it’s just necessary!

I made sure that I got a run in today.  My girls were running tonight, but since I have been so busy at work I’ve been neglecting Dave and wanted to catch up with him on a run.

4.1 mi
37:46:28
Avg 9:14 pace
Avg HR 145
MHR 166

My legs were feeling tired, most likely from my hilly run on Saturday.  After the run, we refueled with some  spinach and black bean lasagna from MyRecipes.com.  My friend Diana made one time for a run/dinner we had.  It is so easy to make, so delicious, AND vegetarian!

I am looking forward to making homemade meals and getting back on a consistent exercise routine!  Tonight is the start of that!  Unfortunately, I didn’t have time to get my favorite ingredient in this recipe…the cilantro!  The supermarket was out and I couldn’t run out to another store, but I decided to still make it.

INGREDIENTS

  • 2 large eggs, lightly beaten
  • 1 (15-ounce) container ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
  • 2 (16-ounce) cans black beans, rinsed and drained
  • 1 (2-pound, 13-ounce) jar pasta sauce
  • 1/2 teaspoon ground cumin
  • 9 precooked lasagna noodles
  • Garnish: chopped fresh cilantro
PREPARATION
  1. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
  2. Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
  3. Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.
  4. Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

Have you ever skip a workout to bond with either friends or a project team?

I usually try to arrange my training schedule so I can do both, but sometimes there are spur of the moment things I just can’t miss!

Do you sometimes buy food when you are very busy at work?

I like to take my time to think about recipes and cook, so when I have a lot to do at work, I usually just by food so that I can get as much done as possible!

 

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5 Comments

5 Responses to Run and Lasagna!

  1. MMM…that looks really yummy! I do try to schedule everything so it all can fit but when push comes to shove–I make it family first. I’m usually running early so that doesn’t interfere too much…mostly when kids are sick or my husband has to go somewhere.

  2. Yup, sometimes I skip workouts for movies, sushi, or other friend time. I’ve been trying to do meal planning + grocery lists so we always have something to make dinner & lunches with, but sometimes the quickness + greasiness of Rudy’s just calls to me!

  3. That looks delicious! Of course, I’m quite hungry right now.

  4. ashleyrunning

    That lasagna sounds fantastic! I’ll have to make that soon!

  5. Pingback: Pre-made meals and the Yoga continues! |

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