I love lasagne, but the heavy cheese content and the time it takes to make it . . . well, lazy bones here . . . so this is what I do instead. I call it spaghetti lasagne, but it is really neither one. I mix the ingredients up as I eat them rather than baking it in a big pan. It’s like having the best of all worlds.
The bow tie pastas have a dollop of sour cream, a sprinkling of Parmesan, and some Italian Seasoning. I grate up small amounts of Parmesan and Mozzarella at a time and let the colorful Pyrex containers keep the leftover gratings for next time.
The kale was just lovely – smooth as velvet!
And, yes . . . I shared that big pile of faux bread sticks!