Deliciously Healthy and Nutritious Lasagna (that your kids will love!)

I make this for all my friends when they need a meal and I always get a phone call the next day that the kids loved it!  The measurements are not exact as I have never actually measured anything when I cook this, but the amount of cheese is up to you and your taste – just stay below the highest recommended amount.

 

1 package of whole wheat lasagne noodles (i do not pre cook my noodles)

1 jar of of marinara sauce  (a red sauce, 60 calories per ½ cup, no more than 11g of sugar per serving) or homemade tomato sauce

1/2 – 1 cup of part-skim ricotta cheese (divide in 1/2)

1-2 cups of low moisture, part skim mozzarella cheese (divide into 1/3)

1 zucchini, chopped (divided in 1/2)

1 yellow squash, chopped (divided in 1/2)

1 orange bell pepper, chopped (divided in 1/2)

1 package of mushrooms, chopped (divided in 1/2)

1 bag of fresh or frozen spinach, chopped (divided in 1/2)

Preheat oven to 350 degrees.

Generously line the bottom of a 13×9 pan with tomato sauce and then place a layer of lasagna noodles on top.  Place more sauce on top of the noodles and mix in 1/2 of the amount of ricotta cheese that you are using.  Sprinkle half of the vegetables on top and 1/3 of the cheese.  Repeat on the second layer.  Be sure to be generous with the sauce if you haven’t pre-cooked the noodles as they will soak up alot of the sauce.  Place the top layer of noodles down and again pour a generous amount of sauce on top.  Sprinkle the remaining cheese on top and cover tightly with foil.  Place in the oven and bake for 1 hour – 1 hour and 15 minutes.  Poke it with a fork to test if the noodles are cooked.  Uncover and raise oven temperature to 425 degrees and replace lasagna in the oven for an additional 15 minutes until the cheese on top is brown and bubbly.  Serve with a side salad and Enjoy!

Note:  if you pre-cooked the lasagna noodles your initial cook time will be shorter, check the dish after 30 minutes to test the vegetables, they should be soft, but still have a crunch to them.

Note:  You can cook this in 2 parts.  Do the initial cook for the 1 hour early in the day or even the night before and then place it in the oven at 375 degrees, uncovered, so it can warm up and get brown.  Check after 20-25 minutes.

 

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