Healthy food Recipies from Shaundria

What you need: Lasagna pasta (whole wheat) Meat optional- All natural no casing Turkey/chicken sausage Or ground turkey 1 (small) Zucchini 1 Yellow bell pepper 10 Mushrooms 1/2Purple onion 1/2Garlic 1/2 cup of Spinach 1/2 cup of Sun dried tomatoes Small Ricotta cheese Small Cottage cheese Mozzarella cheese 3 eggs Spaghetti sauce Side note: whole foods or trader joes has a great selection. I will soon be posting home made sauce recipes. Olive oil Salt and pepper Wooden toothpicks Large pot to boil pasta Large glass baking pan Bring large pan of water with a few table spoons of olive oil to boil for pasta. Side note: olive oil will prevent pasta from sticking together. Keep an eye on your pasta you don’t want it cooked all the way. you need it to be bend to roll and it will finish cooking in the oven. Take all your veggies and meat and chop them into fine pieces. Mix ricotta and cottage cheese with 3 eggs into veggies. Mix for about a minute to insure every bite is evenly amazing! Cover the bottom of your glass baking pan with olive oil. After pasta has been drained and run under cool water lay 3- 4 pieces out on your cutting board. Turn oven on to 400 Take your mixture of veggies and cheese and spread a thin line down the center of the pasta. (Pictures below) Take your time rolling the pasta it gets messy but hey that’s what’s fun about cooking! Its best if the end of your roll is on the bottom.(Picture below) place the roll in the pan and put a tooth pick trough it to hold it together. Repeat until your pan is full. Spread mozzarella cheese over your rolls. Take your spaghetti sause and spread over rolls. Your rolls will bake for about 30-40 minutes. Serve with white wine and a salad. Salad idea: Yellow bell pepper Peach or nectarine Spinach leaves (chopped) Purple onion Shredded carrots Cherry Tomatoes I used an organic feta vinaigrette but you can use feta cheese with vinaigrette and olive oil Salt and pepper mix and serve.