Sunday, October 7, 2012

Very Veggie Lasagna

I must say, our anniversary dinner last night was outstanding. Justin enjoyed beef tenderloin with a balsamic reduction, roasted sweet potatoes, and sauteed green beans. I enjoyed the fall risotto. It was really cool to be eating in a castle, but it really felt more like eating in some very wealthy home. The atmosphere at Renee Kelly's Harvest was so cozy and welcoming. After all the gourmet food, it is time to go back to some healthy eats.

Sometimes I just feel like I need to detox after the weekend. Deprivation, however, is not the way I like to do things. Gone are those days from adolescence and college before I understood nutrition when I thought starvation and fat-free foods were healthy. Whenever I feel I need a healthy boost, I simply up my intake of fruits and vegetables. Such is the case with this filling lasagna.

This vegetarian lasagna is not only gluten-free, but also low-carb as there are no noodles. I swapped zucchini and yellow summer squash for the lasagna noodles. Mushrooms replace the meat; but with so much cheesy goodness, you will not feel like you're missing a thing!

Very Veggie Lasagna

2 zucchini, cut into 1/4 inch slices the long way
1 large yellow squash, cut into 1/4 inch slices the long way
8 oz. sliced mushrooms
1 jar marinara sauce
2 15 oz. containers part-skim ricotta cheese
2 eggs, beaten
1 10 oz. box chopped frozen spinach, thawed and drained
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder
2 cups shredded 2% mozzarella cheese

Preheat your oven to 350 degrees. Spray a two large baking sheets with non-stick cooking spray. Arrange the zucchini and squash onto the baking sheets. Bake in the oven for 10 minutes to soften and slightly dehydrate the squash and zucchini pieces. Remove from the oven and set aside.

In a mixing bowl, combine the ricotta cheese, eggs, spinach, Parmesan cheese, and garlic powder. Mix until incorporated and set aside.

Spray a large casserole or baking dish with non-stick cooking spray. Ladle 1/2 cup of the marinara sauce into the dish. Then, layer the bottom of the dish with some of the zucchini and yellow squash. Next, spread a layer of the ricotta mixture. Top the ricotta layer with mushrooms, followed by 1 cup of the mozzarella and then marinara sauce. Repeat the layers. Top with the remaining cup of mozzarella cheese. Bake in the oven for 30 minutes or until the cheese begins to brown along the edges and bubble in the middle.

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