Today I was craving carbs. Bread, pasta… you name it, I wanted to eat it. With summer just around the corner, I had been laying low on my carbohydrate in-take in the hopes of replacing my cravings for bread with cravings for broccoli, but no such luck. After a long day at work, all I wanted was some comfort food; but with perfect spring weather outside, I didn’t want something too heavy… so I tried to create a dish that would remind me of home, but wouldn’t undo all my hard work at yoga class either… Presenting: Lasagna, SFG style. One of my favorite dishes, re worked… incorporating some health-conscious ingredients.
here are some tips:
1. real deal cheese/ half the amount: cutting down to low fat cheese means cutting down flavor. Low fat products also mean more processed products… therefore I say, keep the real thing damn it! But just add less of it… I promise you’ll still taste all the cheesy goodness!
2. smaller portions: This is something I’m working on… I tend to eat A LOT at one time. It’s hard to say no when there’s food in front of me… but when I’m eating something as delicious and filling as lasagna, it’s important to remember portion control. Start off with a small piece, and save the rest for later…
3. more veggies/ less pasta: Instead of layer upon layer of pasta, use layers of eggplant and zucchini instead. This cuts calories and carbohydrates, while adding vitamins and delicious, unique flavors to an otherwise “boring” dish.
4. organic, whole ingredients… whenever possible: Okay, we’re not super heroes; and unless you’re a farmer or gardener (which would be awesome),we all don’t have amazingly fresh, organic vegetables for cheap accessible at all times… but when possible, choosing organic, whole ingredients will bump up your flavor & nutrient level in any dish. In this recipe I’m using organic cheese, veggies, tomato sauce & lasagna sheets (not whole wheat, but if you can find some use it!!)
5. more Iron & protein? Yes, Please: I added spinach as well as egg to the ricotta for more flavor, better texture, and because we can always use even more nutrients!
Want the recipe?! Well, here you go…
First, slice up eggplant & zucchini (long ways), place them on a baking sheet, then drizzle on olive oil & sprinkle salt & pepper before placing the veggies into a 350 degree oven for about 20 minutes
while the vegetables are baking, boil a pot of water and cook the lasagna sheets (only enough to cover the bottom & top of the lasagna pan)
once the pasta & veggies have slightly cooled, it’s time to start layering! cover the bottom of the pan with a layer of pasta– whole wheat organic pasta if possible!!)
Next, take 2 cups of ricotta cheese & mix in a bowl with 1 egg (this amount will last you at least 2 layers of delicious cheese I promise)
after that, it’s time for that delicate layer of spinach– the perfect compliment to ricotta…
then we need a layer of organic tomato sauce… followed by a layer of all those delicious veggies
repeat layers of cheese, spinach & veggies until there is nothing left! Finally, add another layer of lasagna sheets & top with sauce & a handful of mozzarella cheese! (a handful people!– don’t get greedy!)
Cook in a 350 degree oven for 30 minutes covered in tinfoil, and then another 5-10 minutes without tinfoil for a great crust! let sit for 5 minutes & viola!!!! You have an amazing… filling… comforting… AND healthy meal that can last you for days!!!! Yes, it actually gets better the more it sits in the fridge… you’re welcome SFGs And remember, when in doubt… eat it, consciously.