Summer Wrap up Challenge - Last Week!

HERE are your teams!

More Challenge info HERE

Even MORE info HERE








Posted on February 6, 2014

NorCal CrossFit Feb. 7th 2013


Strength Club at it again! This time with some banded Box Squats


Grain-Free Lasagna!

Yeah! You made the choice to eat a bit cleaner in 2014. Or maybe you just want to try out some new recipes and wow your family and friends. Well, if you did decide to eat a bit healthier as a goal for the New Year, that doesn't mean that every meal has to be boring. There are so many great recipes out there, and with a little prep ahead of time, you can eat well all week. This recipe is one of my favorites from my all-time favorite cookbook and blogger, Danielle Walker. Her book, Against All Grain, has made cooking and eating way more fun recently. Rusty is certainly enjoying it!

There are a few things I love about this recipe. First, it's pretty simple to make, and it makes a lot of food! Second, it is the perfect make-ahead meal to last all week because (in my opinion) it tastes even better as left-overs. And finally, I love this one because it tastes GREAT! I think it's the best lasagna I have ever had, to be honest. But try it out for yourself to see what you think. Here is the link, in case you want to bookmark it for later. You can also check out her blog for all sorts of tasty meals and treats.

Lasagna with Homemade Grain-Free Noodles

Serves: 6


10 grain-free tortillas/crepes, cut into 2-inch strips like lasagna noodles

1½ cups Marinara Sauce

½ pound Italian Beef Sausage, casings removed

2 cups baby spinach, sautéed in ½ tablespoon olive oil until wilted

1 cup grated provolone cheese

2 cups Dry Curd Cottage Cheese (I use Friendship Farmer’s Cheese)*

3 tablespoons plain yogurt or almond milk*

¼ teaspoon salt

⅛ teaspoon pepper

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

2 tablespoons grated Parmesan cheese

*You can use 2 cups ricotta in place of the dry curd cottage cheese and plain yogurt


Preheat your oven to 375 degrees.

Crumble the sausage into a skillet and brown over medium-high heat for 5-6 minutes until is cooked through. Pour in all but ⅛ cup of the marina sauce and simmer on low until you’re ready to assemble your lasagna.

Mix the Farmer’s cheese, yogurt, salt, pepper, parsley, and basil in a bowl.

Lightly grease the sides of an 8×11 baking dish. Pour the reserved ⅛ cup of marina sauce into the bottom of the dish.

Start by layering the strips of tortillas on the bottom, overlapping them ever so slightly so the fillings don’t seep through the cracks. If they don’t quite reach the edges of the dish, you can fill in the open spots with the scraps leftover from cutting them into strips.

Next, spoon in ⅓ of the “ricotta” cheese mixture and gently spread to cover the surface. Then put half of the spinach on top, then top that with a sprinkle of provolone, and lastly with ⅓ of the meat sauce.

Repeat until you’ve run out of ingredients going in this order: Noodles, ricotta, spinach, provolone, meat sauce. Finish with the remaining provolone and 2 tablespoons of parmesan cheese.

Bake uncovered for 20-30 minutes, until the cheese is melted and slightly browned on top and the corners are bubbling.

Let sit for 10-15 minutes before serving.



Split Squats 3-3-3-3-3



Every minute perform 20 DU

Leave a Comment:


Summer Wrap up Challenge - Last Week!

HERE are your teams!

More Challenge info HERE

Even MORE info HERE