Vegetable Lasagna

There are lots of ways to make vegetable lasagna, but this is one of my favorites.

Simply take your favorite lasagna recipe and make a few modifications. Don’t have a favorite recipe? Then just use the one that’s on the box of lasagna noodles and make a few changes:

  • To your tomato sauce, add shredded carrots, eggplant, fresh fennel, and zucchini; add sliced fresh mushrooms and chopped fresh tomatoes.  Saute the vegetables just to soften a bit, then add the sauce and simmer until the flavors combine – at least 30 minutes, or up to 2 hours. If you have a few fresh basil leaves, that would be great, too. Just tear them up a bit and add to the sauce while it’s simmering.
  • Use ground lean turkey instead of ground beef or fatty sausages. For a little extra flavor, add some crushed fennel seeds and red chile flakes. while you’re cooking the ground turkey. I like to cook the meat in with the tomato sauce, but some recipes call for the meat to be added in a separate layer.
  • For the cheese filling – substitute fat free cottage cheese for ricotta cheese, add spinach.
  • Use reduced fat cheeses, and go easy on the amount of cheese you add – you’ll be surprised at how much you don’t miss it! I put most of the mozzarella on top just to give it the illusion of cheesiness.

These simple changes will lighten up your lasagna. It’s also a great way to get vegetables to those who don’t care for vegetables.

Your sauce will be chunky - full of lean ground turkey and healthy vegetables!

So I guess it is true … you can have your lasagna and eat it, too!

Enjoy a lightened up version of lasagna!

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