Vegetarian Brussels Sprouts Lasagna

Happy first day of summer!  I always loved June 21st because it is the first day of summer, the longest day of the year, and exactly one month until my birthday!  So far, summer is off to a great start.  I just finished my first week of camp!  This summer, I am the director of three of the day camps and while my days are very hectic, I love what I am doing because I get to spend so much time outdoors or playing with the kiddos.  It's a lot of fun even when I feel a little stressed.

I also just finished my second week of marathon training! This week I ran a total of 17 miles and I am feeling really good! I am running the Chicago Marathon in October and I am running with an organization called Access Living.  To find out more, please check out my page: https://sites.google.com/site/teamaccessliving2014/accesslivingchicagomarathonrunners/jodie-berman

Today, I have a fun lasagna recipe to share.  I am not going to post the full recipe here since I want you all to go to the blog where I found it.  I did make a few changes though, instead of 2% or whole milk, I used skim because that is what I had on hand, and I also used a light ricotta cheese.  Otherwise, I followed the recipe to a T and and it turned out amazing! I made it for me and Bri and we were both huge fans.  (Even Bri who is not the biggest mushroom fan!).  So, without further ado, click here for the recipe: Vegetarian Brussels Sprouts Lasagna

I hope that everyone's summer is off to an amazing start!  Enjoy that beautiful weather :)