This will be a slightly longer-than-usual week for me, as I will go 7 days between days off, meaning that I have an opportunity to make a slightly heartier dinner plan that I can then divide into more portions. I also thought that maybe dinner should be transportable, because I'm not sure if I may or may not be eating dinner at work some evenings this week. With this recipe for green lasagna from Food 52, I'm prepared for any eventuality, and looking forward to it, to boot!

ps: it comes together in five seconds.

Planning!

Okay, this recipe is mostly written in metric measurements, and while I grew up with these, it's not how my brain works these days (except really in the case of baking, where so much is measured by weight). I've converted all of the ingredient listings to imperial on my PDF of the recipe and also rounded up or down depending on what I would normally expect to find at the grocery story. So this is an "unmodified" but heavily modified recipe, because of that. Everything is just a little bit off, but so very, very on.

Here's the nutritional breakdown from Fitbit...

Groceries I had on hand...

• butter
• flour
• parmesan
• chili flakes

Groceries I had to buy...

• vegetable stock ($1.29)
• mozzarella ($4.95)
• lemon (1 @ 5/$2 = $.40)
• green peas ($1.29)
• zucchini (.57lb @ $1.49/lb = $.85)
• green beans (.41lb @ $2.99/lb = $1.23)

Total monies spent for the entire recipe: $10.01

Total monies spent for each of these 6 meals....

$1.67 per meal...

Cooking!

The only real surprise when making this dish is that other than the sauce, the elements really do truly go in raw. That's one of the reasons why the sauce is so saucy: because everything cooks in the oven. And that's one of the reasons why I love it so much, because it really is a matter of making the sauce, then layering the dish, then being super proud of this gorgeous thing.

A quick note: I like to use oven-ready lasagna for this recipe, which the recipe doesn't specific. So the oven timing is: 30 minutes with foil, then another 15+ without foil til it's bubbling and browned on top. Easy!

Honestly, I can't remember the last time I ate this dish (yes, I do, it was almost two years ago, which makes me sad now), but my mouth is watering looking forward to it for this week's dinners. Bright and healthy, but not too heavy! Hooray!