#MEwx Hot muggy and a Vegetable Lasagna

Good Morning Augusta.

This morning we have partly sunny skies, becoming mostly cloudy. Highs around 80°F with light and variable winds, becoming southwest around 10 mph this afternoon.

Tonight we'll have mostly cloudy conditions with a slight chance of showers and patchy fog after midnight. Lows around 60°F with light and variable winds.

 The readings from my weather instruments are:

We didn't receive any rain here over the past 24 hours.

Our outdoor temperature is 63.0°F, the humidity is  97% the dew point is 62.1°F with a heat index of °F.

The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.04, the Absolute pressure is 29.80 and rising with a weather graphic indicating sun.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my WIFI weather station.

Visibility is 10.0 miles / 16.1 kilometers with partly sunny skies.

The UV rating is 1 out of 16, The moon is  2.2% illuminated, the moon phase is waxing crescent, Sunrise is 5:06 am↑ 57° Northeast, sunset is 8:22 pm↑ 302° Northwest, Moonrise is 6:18 am↑ 57° Northeast, Moonset is 9:56 pm↑ 300° Northwest and we'll have 15 hours 17 minutes of daylight today.

Here's another  healthy and generally vegetarian recipe to keep you all healthy, wealthy and wise.

 

FRESH VEGETABLE LASAGNA

            Serves:  8

 

8 oz. uncooked lasagna noodles

1 package (10 oz.) frozen chopped spinach, thawed and well drained

1 cup shredded carrots

½ cup sliced green onions

½ cup sliced red bell pepper

¼ cup chopped fresh parsley

½ tsp. black pepper

1½ cups low-fat (1%) cottage cheese

1 cup buttermilk

½ cup plain nonfat yogurt

2 egg whites

1 cup sliced mushrooms

1 can (14 oz) artichoke hearts, drained and chopped

2 cups (8 oz) shredded part-skim mozzarella cheese, divided

¼ cup freshly grated Parmesan cheese

• Cook pasta according to package directions, omitting salt; drain.  Rinse under cold water; drain well.  Set aside.
• Preheat oven to 375 degrees.  Pat spinach with paper towels to remove excess moisture.  Combine spinach, 1 cup carrots, ½ cup green onion, ½ cup bell pepper, ¼ cup fresh parsley, and ½ tsp. black pepper in large bowl; set aside.
• Combine 1½ cups cottage cheese, 1 cup buttermilk, ½ cup yogurt, and 2 egg whites in food processor or blender.  Cover; process until smooth.
• Spray 134x9-inch baking pan with nonstick cooking spray.  Arrange third of lasagna noodles in bottom of pan.  Spread with half of cottage cheese mixture, half of vegetable mixture, ½ cup of mushrooms, half of artichokes and ¾ cup mozzarella.  Repeat layers ending with noodles.  Sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan cheese.
• Cover, bake 30 minutes.  Remove cover; continue baking 20 minutes or until bubbly and heated through.  Remove from oven; let stand 10 minutes.  Cut into 8 pieces to serve.

 

 

Exchanges:  1 starch, 3 vegetables, 2 lean meat, ½ fat

Calories:  287; carbohydrates:  33 g; fiber:  3 g; fat:  7 g; cholesterol:  22 mg; sodium:  568 mg: protein:  23 g