When I think of comfort food or foods that are universally enjoyed, I often think of pasta and lasagna. I also think of increasing the nutritional content yet still having a thick and cheesy dish. I do this by incorporating a bunch of vegetables that are minced so that they are not visually obvious.
Trust me, I have a very particular son who is into throwing tantrums and he loves this. I enjoy telling him that he just ate spinach, mushrooms, zucchini and peppers. I also want to let you know that I used reduced fat ricotta and part skim mozzarella but trust me, you will not miss the fat and this does not come out rubbery.
In addition, I am one who does not enjoy meat in my lasagna but has a husband who does. My solution? Find out below.
Ingredients: Yield 8-12 servings
- 1 cup mushrooms, minced
- 1/2 sweet onion, minced
- 1 cup baby spinach, minced
- 1/2 zucchini, minced
- 1 carrots, shredded and minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1.5 jars of spaghetti sauce
- 16 oz. container light Ricotta cheese
- 1/2 cup grated Parmesan
- 1 cup shredded or grated part skim mozzarella cheese
- 1 package oven ready lasagna noodles
Preheat the oven to 350 degrees. Combine all of the vegetables, herbs, ricotta, parmesan and 1 cup of the spaghetti sauce into a large bowl and mix well.
Place 1-2 tablespoons of spaghetti sauce into a 13-in. x 9-in. baking dish and spread it around. Place three noodles over the sauce, a few tablespoons of the vegetable cheese mixture and then top with some more spaghetti sauce. Repeat layers. Top with remaining sauce and mozzarella.
Cover with foil and bake at 350° for 30 minutes. Uncover and bake 10 minutes. Let stand 10 minutes before serving.
This may be a bit of prep work but this easily feeds 8. Also, consider doubling the recipe and freezing one before baking.