Wow.
What a week.
To say the least.
The roller coaster of going through an experience is exhausting. When I first got on the ride, it was in August and although hectic, it was not scary. So then I hit the first major dip of the ride and instantly I am struck with panic:
No.no.no. I want to get off this ride. I can’t handle it. Too scary.
Enter life lesson:
Don’t get off the ride prematurely. Don’t act on those first initial emotions.
As soon as I was able to welcome and honor the sadness, betrayel….change. I was then able to let all of the rest go…embracing the latter. I was able to feel those extreme emotions, sense that I wanted to jump but hung in there knowing that as long as I am in that emotional place, I am not connected to my higher power. That I need to work past that initial shock, regain my balance, see the bigger picture (primary purpose), put my hands up in the air and fly.
So that’s what I did. Along with my fellow co-workers. The ride is far from over. But what I will forever hold dear was honoring all our different emotional stages without judgement. Ultimately we stand as one, shoulder to shoulder with our intentions on the primary purpose. We will prevail. And we will be stronger for it. So will the school and ultimately…the children.
My major life lesson, which helps me to know that I actually am teachable and that I do retain new thoughts and actions:
I was able to sit comfortably in my uncertainty with blind faith.
So after that week I was still a mom, a wife and hungry. I wanted something comforting, yet healthy so I chose this lasagna dish compliments of Food Network Magazine circa May 2013.
The beauty of this recipe is not only the fact that it is quick enough to make after work, or that it can technically be a one-pot meal, but that it is so very interchangeable. And an excellent way to hide the goodness of vegetables to those picky ones who despise anything green. Some options that would be delectable in lieu of the celery and carrot mixture:
- Spinach and mushroom
- Butternut squash and kale
- Pumpkin and sausage
The light bechamel sauce that you make is outstanding. You would never know there are no creams or milks in this dish.
Relax and relish in the fact that this lasagna is healthy. I hope we all can learn to embrace the ever inevitable change that life brings us.
Happy cooking friends.
Ingredients
9 sheets no-boil lasagna noodles
1 small shallot
3 cups fat-free low-sodium organic vegetable or chicken stock
3 tablespoons all-purpose unbleached flour
1/2 teaspoons freshly grated nutmeg
1 cup part-skim ricotta cheese
1/4 cup chopped fresh organic parsley
1 1/2 cups roughly chopped celery
1 1/2 cups roughly chopped carrots
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
1 large egg
2 plum tomatoes, chopped
Preparation
- Position a rack int he upper third of the oven and preheat to 475 degrees. Fill a bowl with hot water; add the noodles and soak 10 minutes. Drain and hang side by side over the bowl’s edge so the noodles don’t stick.
- Meanwhile, mince the shallot in food processor. Heat a skillet over medium-high heat. Add the shallot and 1 cup of broth; cook 3 minutes. Add the flour and nutmeg; whisk until smooth, 1 minute. Whisk in the remaining 2 cups broth; cook, whisking, until thickened, 7 minutes. Whisk in 1/4 cup ricotta and the parsley; remove from heat.
- Mince the celery and carrots in the food processor. Add the remaining 3/4 cup ricotta, 1/2 cup mozzarella and the egg; pulse until smooth. Spread 2 tablespoons of the shallot sauce in a 9-by-13-inch baking dish. Top with 3 noodles and half of the mozzarella mixture. Repeat the layers, ending with the noodles. Top with the remaining shallot sauce, the tomatoes and the remaining 1/2 cup mozzarella. Bake until bubbly, about 20 minutes.
High Altitude Adjustment
- None
Compost
- Shallot, parsley celery, carrot and tomato trimmings
- Egg shell
Recycle
- Broth container/lid
- Ricotta cheese container/lid
- Mozzarella cheese packaging
Reuse
- Plastic bags vegetables came in