How to Make Healthy And Hearty Veggie Lasagna

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There’s nothing like a rich, flavorful, and hearty lasagna dish when the weather starts to get chilly. Love lasagna but want to make it healthier and lighter? And low-carb? Amari Thomsen, a registered dietitian, offers her healthy lasagna recipe, which swaps out noodle sheets for sliced vegetables. Watch her step-by-step cooking tutorial on preparing this irresistible and comforting dish.

Amari Thomsen, a registered dietitian, offers her healthy lasagna recipe, which swaps out noodle sheets for sliced vegetables. Watch her step-by-step cooking tutorial on preparing this irresistible and comforting dish.

 

Helpful Cooking Tips

  • Chop vegetables thinly to resemble noodle texture.
  • Cut off the ends first on sweet potatoes before slicing in half.
  • Eggplants have fantastic antioxidants that help prevent cancer.
  • Prep

  • Cook

  • Ready In

  1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. 
  2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. 
  3. Mix together ricotta, 2 cups mozzarella cheese, and eggs. 
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving. 

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