Happy Friday! TGIF, right?!? The weather here in Wisconsin was wet and cold all day so I couldn’t wait to make this veggie lasagna recipe for the family tonight. There is nothing better than a warm, comforting plate of cheesy goodness. Notice this midwestern girl focused on the cheese instead of all the healthy veggies and whole grain pasta! Overall, we loved this recipe! There was a sweetness to it and just the right amount of cheese. The veggies were pretty well mixed in the sauce so even those who don’t prefer them, wouldn’t really know they are there!
Thank you again for tuning in each night this week! It was fun sharing our dinner recipes with you and I hope you found it helpful to have some new ideas. Healthy eating feels great and keeps you feeling full longer. I will be doing a variety of accountability groups in the months to come that include clean eating, daily fitness, and overall health. I take a lot of pride in my role as a healthy lifestyle coach and will walk you through each step of the preparation and follow through with each program. If you are interested in more information, please contact me @mindycourt on FB or IG or you can email me at firstname.lastname@example.org.
The recipe tonight was from one of my favorite resources for healthy eating, the Beachbody Blog.
Total Time: 2 hrs. 7 min.
Prep Time: 20 min.
Cooking Time: 1 hr. 47 min.
Yield: 12 servings
1 lb. dry whole grain lasagna pasta
1 tsp. olive oil
1 medium onion, chopped (I used 1/2 the onion)
1 medium red bell pepper, chopped
1 medium carrot, shredded
4 cloves garlic, chopped
3 cups + 2 Tbsp. tomato sauce, no sugar added, divided use
2 Tbsp. finely chopped fresh basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 cups fresh baby spinach, chopped
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
Nonstick cooking spray
1. Preheat oven to 350° F.
2. Cook pasta in water according to package directions. Drain. Set aside.
3. Heat oil in medium saucepan over med-high heat.
4. Add onion, bell pepper, and carrot; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add 3 cups tomato sauce and basil. Season with salt and pepper if desired; cook over low heat, stirring occasionally, for 30 minutes.
7. Combine spinach and ricotta cheese in a medium bowl; mix well. Set aside.
8. Combine mozzarella and Parmesan cheeses in a small bowl; mix well. Set aside.
9. Lightly coat a 4-quart (or 13 x 9-inch) rectangular baking dish with spray; place remain
ing 2 Tbsp. tomato sauce in the bottom. Top with a layer of pasta, one fourth vegetable mixture, one third spinach mixture, and one fourth cheese mixture. Repeat twice. Top with pasta, vegetable mixture, and cheese mixture. Cover with aluminum foil.
10. Bake for 45 minutes. Remove foil. Bake for 10 to 15 minutes, or until hot and bubbly.
11. Let sit for 5 minutes before cutting.