Roasted Garlic Lasagna with Fresh Spinach

(photo not mine...but you get the idea)

2 Large heads roasted garlic

1 pound ricotta cheese

1 1/2 cups loosely packed fresh basil leaves

coarse salt and pepper

2 eggs, lightly beaten

14 ounces dried curly-edged lasagna noodles

12 ounces young spinach leaves

6 1/2 to 7 cups marinara sauce

1 pound mozzarella

1/2 cup parmesan

1/2 cup pecorino romano cheese

Squeeze the garlic cloves out of their skins and coarsely chop. Transfer to a medium bowl, add the ricotta and mix until blended. Stir in the basil and salt and pepper to taste. Stir in the eggs, mix until blended, and set aside

Wilt the spinach. Remove any excess water. Coarsely chop and stir into the garlic ricotta mixture until blended.

To assemble, spread 1/2 cup marinara on the bottom of a 13x9x2 inch pan. Then layer: noodles, ricotta mixture, mozzarella, and marinara. Repeat 2 more times. Cover with final layer of noodles and remaining marinara. Sprinkle the parmesan and pecorino romano over the top. Cover the pan with foil, tenting slightly so it doesn't touch the lasagna.

Bake at 350*. Punch holes in the foil. Bake until hot, 35-40 minutes. Remove the foil to brown the cheese on top.

It's fabulous!

Hummus and Grilled Veggie Wraps with CAT Salad

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted (I used shelled, dry roasted sunflower seeds)
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.



CAT Salad (corn, avocado and tomato)
1 avocado, diced
2 ears of corn, corn sliced off the cob
1 cup grape tomatoes, cut in half
1 lime, juiced
Drizzle of extra virgin olive oil
Kosher salt and ground pepper

Combine the avocados, corn and tomatoes. Add lime juice, olive oil, salt and pepper. Toss gently, making sure not to mash the avocados. Enjoy!

Found this on Rookie Cookie she has a few other Veggie recipes too.