Thug Kitchen Knows Their $#*!
Last night the man and I put together Thug Kitchen‘s recipe for Mixed Mushroom and Spinach Lasagna. Okay, so Nick made the marinara from scratch (so good), as well as the pesto it called for, but I helped assemble as well as inhale the lasagna, so it all evens out.
The only thing we tweaked majorly was using real ricotta cheese instead of making Thug Kitchen’s tofu ricotta. I’d say that was a good call, my friends.
Yeah it looks messy as hell, but it was so good. The sauce and pesto that Nick made were so flavorful, and the recipe called for six cups of spinach: yum! The mushrooms were delicious, too, of course, and added a lot of hearty texture. I can’t imagine even the most meatiest of meat-eaters not loving this recipe.
That was the best photo I could get before my dinner vanished right before my eyes! Very tricky, this lasagna.
It’s safe to say that this dish was our favorite Thug Kitchen recipe to date (although, to be fair, we gave it serious advantage with the real ricotta addition).
The Real Life 
This looks SO delicious! We made “lasagna” with spaghetti squash instead of pasta. The texture felt just like meaty lasagna. We used ricotta, provolone cheese slices, and sauce, along with lots of seasonings. Not bad for a last-minute creation!
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Yum, sounds great to me! I love provolone cheese.
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This looks and sounds amazing.
We had leftovers, meatballs and roasted acorn squash soup.
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Nom! That sounds warm and comforting.
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Holy yum!! I love spinach and ricotta (good call on using the real stuff) in my lasagna. Might have to get myself that book!
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It’s been nothing but awesome!
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