Wednesday, January 16, 2013

Recipe: Healthy Veggie Lasagna

Despite our busy schedules, cooking together is a priority for Jack and me. As soon as we get home from work, we hit the kitchen and scour the fridge. Jack loves looking up new recipes online, while I like to stick to classic family recipes. Tonight, we decided to do a bit of both. Using my mom's famous, decadent lasagna recipe, we changed a few ingredients to make it light and healthy.

The result? YUM. I hope you enjoy it as much as we did!

 - C

Healthy Veggie Lasagna


Spaghetti sauce: One jar
Assorted vegetables: Three cups
 (We used mushrooms, cherry tomatoes, onion, red pepper and carrots)
Oven-ready lasagna noodles: One box (less depending on pan size)
Low fat cottage cheese: Two cups
Egg: One
Low fat mozzarella cheese: Two cups
Italian spices: One to two tablespoons
(We used oregano, basil and garlic)


Chop vegetables and place into a skillet with hot oil. Add desired seasoning. Cook until vegetables are tender.

Add pasta sauce. Simmer 5-10 minutes.

Mix cottage cheese and egg in a separate bowl. Add desired seasoning.

Layer ingredients in pan. Start with a layer of sauce, followed by a layer of lasagna noodles. Then add a layer of cottage cheese mix, followed by a layer of mozzarella cheese. Continue this sequence until the pan is full. Finish with a layer of sauce and a sprinkling of mozzarella cheese. Add desired seasoning.

Cover with tinfoil. Bake at 350 degrees for 55-60 minutes.


... In the mood for garlic bread too? So were we. But a healthy version.

Our fix? We used low-calorie bread with a low fat yogurt butter spread. We topped it off with parmesan garlic seasoning and let it bake in the oven for five minutes. Delish!

|| All pictures are property of Twentyapolis ||

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