A Weekend Recap and Vegetable Lasagna {Recipe}

This weekend was full of fun – a wonderful way to celebrate Easter! We were so busy all weekend, but it was a good kind of busy. Luckily, Instagram was launched for Android last week, so I was able to chronicle some of the action via photo throughout the weekend. If you’re also on Instagram – FOLLOW ME!! – and let me know your Instagram name, so I can follow you. :)

1. Olde Rope Mill 6.5M

My second trail race of the season didn’t go quite as planned. I caught my foot on something before the 2 mile mark and fell hard (again) and ended up with two ugly bruises, lots of scrapes, and a banged up right knee.

olde rope mill race   olde rope mill - after

        Right after the race                                        Sunday morning (left thigh)

After some good reflection, I realized I haven’t really been giving trail running the attention it deserves – with two very painful outcomes. The first one was fair – since it was my first trail race. This weekend, I should have known better and I paid for it.

S0 – it’s time to either admit defeat (yea right…have you met me?!) or take it seriously. I’ll be getting some trail running shoes and making trail running training a priority – hopefully at least one run per week.

Just a reminder that you should respect trail racing – trying to “fake it” can be painful. I should know! :) If you have any tips to help me stop falling, I’d love to hear them!!

2. Kirk and I went to The Masters on Saturday afternoon!

The worst part – we weren’t allowed to bring any cameras (no phones – no cameras) into the event. The best part – we went to The Masters!

masters tix   heather masters

This was my fourth experience and it’s always an amazing event. The course is gorgeous and just looking at the views of the greens makes you want to sit in the middle and just soak up the views!  I had a hottie chaperone to take me to and from the event! =)

kirk masters

3. A Masters Party with a fabulous host!

After a morning run and a wonderful Easter service at church, we headed straight over to our friends’ house (Matt & Melody’s) for a Masters party with a better-than-the-original spread of sandwiches and chips. Melody even made us special tofu-based “egg” salad sandwiches – pretty awesome, right?! I know it’s been a while since I’ve had eggs, but these tasted pretty much like the originals to me! We spent Sunday afternoon watching golf with a few other members of our golf pool – watching my favorite (Phil Mickelson) lose the match and one of Melody’s players (Bubba Watson) win the day. Dang!

melody masters party

4. Would you like to start the week with a new recipe?

Remember the vegetable lasagna I made a few months ago and posted on Facebook? I finally had a moment to re-create this dish, so I could share the recipe with you! This was one of those meals that was a happy accident originally – we just had to figure out how to replicate it. :)

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This version was every bit as good as the original and is packed with veggies!  The veggies satisfy my desire for nutrients, while the pasta sauces satisfy my Italian cravings. Pile everything together and you have multiple layers of goodness!

Vegetable Lasagna

by Heather Blackmon

Ingredients (8 servings)

Roasted Veggies

  • 1 red pepper, diced
  • 1 orange pepper, diced
  • 1 onion, diced
  • 1/2 small butternut squash, diced

Cream Sauce

  • 1 cup cashews
  • 1 cup water
  • 6 chipotle peppers
  • 2 tablespoon chipotle sauce
  • 1 tablespoon crushed red peppers
  • 1/2 cup nutritional yeast

Tomato Sauce

  • 4 cups mushrooms, diced
  • 28 ounce can fire roasted diced tomato
  • 1 tablespoon oregano, diced

Pasta

  • 12 lasagna noodles, cooked according to package directions
  • 2 handfuls kale, washed and torn free of ribs
  • 1/2 bag of Daiya Pepperjack Cheese

Instructions

Preheat oven to 350 degrees.

Place diced veggies in roasting or jellyroll pan coated with cooking spray. Roast in oven for 350 degrees for 25 minutes. Increase heat to Broil and cook for an additional 5 minutes. Flip and cook for a final 5 minutes. Remove from oven.

Place diced mushrooms in large skillet and sauté until tender (about 5 minutes). Add tomatoes and oregano and cook until warmed (about 5 more minutes). Set aside.

Meanwhile, pulse cashews in food processor until ground into a powder. Add water, a little at a time, until cashews form a paste. Add chipotle peppers, chipotle sauce, nutritional yeast, and crushed red pepper until smooth. Set aside.

In a large casserole dish, spread tomato sauce in bottom of dish. top with three lasagna noodles, overlapping. Top noodles with a layer of cream sauce, followed by roasted veggies, followed by tomato sauce, and finally kale. Sprinkle with a layer of Daiya cheese.

Repeat layers twice more, finishing veggies after 3rd layer of pasta. After 4th layer of pasta, top with cream sauce, tomato, kale, and Daiya cheese.

Bake for 40 minutes – cheese should be melted and bubbly.

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Questions for you:

  • How was your weekend?
  • Do you trail run? Any tips to help me stop wiping out during races? :)
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    • says

      It was, but I still managed to run yesterday – so at least it’s not “that” kind of injury. Glad to help on the Followgram link!

    • says

      Feeling pretty good, just can’t run into stuff. :) I ran yesterday with no problem, so I’m really just black and blue.

      The sauce is really not that spicy, even with all those chipotles. I could have added more and still been happy.

  1. says

    Great weekend recap, Heather! Love the trail race (though not the falling; ouch!) and fun times with Kirk and friends. I had a great Easter weekend with friends up from Idaho; we were in the backcountry skiing for 3 days! Loved it. :D
    Bonnie recently posted…Working Out on VacationMy Profile

    • says

      How did such a klutz (me) decide trail running was a good idea? Practice makes perfect (I hope!).

      Sounds like a wonderful weekend of backcountry skiing! I can’t believe it’s in the 70s here and you’re still able to enjoy the white stuff. :)

  2. says

    Ow! I’m sorry you fell towards the beginning of the run. Looks painful, but I know you’re ready to take trail running by the reigns. :) I’ve never attempted trail running but I need to try it.
    How cool that you’ve been to the Masters four times!

  3. says

    ow Ow OOOWWW. sorry about your tumble – glad it wasn’t worse! I have not gotten instagram for my droid yet, but I am sure it’s just a matter of time… ;)

    YAY for the Masters – I watched with my dad, came home and made my pimiento cashew spread! :D

    • says

      No instagram yet – wow, you are a patient woman. I’ve been impatiently checking for updates for months. :)

      Pimiento Cashew Spread? Yum!!!

  4. says

    Oh Heather- OUCH!!! Wish I had some advice about not falling, but I’m not the best person to ask. Ha ha. Looks like you had an amazing weekend. Oh and that lasagna. Mmmm…. it just looks delicious. Off to pin and print out the recipe now!

  5. says

    Nice. Vegan lasagna is a recipe I have not yet conquered but I’m ready to have another go at it. I can’t have cashews (allergies) but I’ve been experimenting with some other homemade vegan cheeses and am finally getting somewhere– pine nuts and macadamias are working well for me. I hope you’ve gotten better since you posted this at avoiding trail run falls. I figure skate and I just wear knee pads for protection (most skaters don’t, but my knees have a lot of mileage on them already). That didn’t stop me from falling in my own house a week ago (socks–wood floor) and I have some lovely green and yellow bruising on my knee right now to show for it– ironic, right?
    Mary@FitandFed recently posted…Vegan goat cheeseMy Profile

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