Posted by: Michelle Mitton | September 21, 2008

Healthy-Yet-Tasty-and-Without-As-Much-Fat Lasagna

Veggie LasagnaThis is one of those dishes that needs a good PR makeover if it’s going to get past the crowd at my table.

“Vegetarian Lasagna”? Nope, too hippy-ish.

“Veggie Lasagna”? Nope, too trendy and cutesy without addressing the underlying offense of being vegetarian.

“Lasagna with Vegetables”? Goodness no, why not just come right out and tell them I’ve poisoned it?

“Meatless Lasagna”? Still too close to that hippy edge for my man.

If any of you can suggest a name for this that wouldn’t turn off my steak-loving crew I’d be forever grateful because as it is they’re mighty suspicious (or downright resentful) of any dish claiming to replace meat with vegetables.

I know! How about “Jedi-Rambo-Pirate Pasta Fest”? Maybe that will give it the edge it needs.

As for myself, I love this version–even better than the fatty-fatty-butt original that’s saluted along with the American flag around here. So I just call it all “lasagna” and let them sort out the difference after the first bite. They’ll eat it but they still prefer the lardier stuff. Sigh. Pray for me.

However if any of you care to join me in a round of “Kum Ba Ya” followed by a slice of my favorite VEGETARIAN lasagna come on over and bring your tie dye because this stuff is good. I don’t care what the rabble say. Who’s with me?

olive oil cooking spray
1-2 jars bottled marinara sauce (might as well go meatless all the way)
1 package lasagna noodles, cooked and drained
2 cups grated low-fat Parmesan cheese
1 medium onion, finely diced
1 package chopped frozen spinach
3 large carrots, shredded
6 crimini mushrooms, finely chopped (I know my limits and leave this one out)
1 large zucchini, shredded or finely chopped
2 large red bell peppers, finely chopped
1/2 cup fresh basil, chopped
nutmeg
4-6 cups grated low -fat mozzarella

Using some cooking spray to prevent sticking, saute the onion, spinach, carrot and mushrooms (which are optional–Andrew hates them) until everything is soft, about five minutes, then set it aside. Do the same thing with the peppers and zucchini and set it aside as well. Then in a lightly greased large lasagna pan layer the ingredients in the following order and bake at 350 for 35-40 minutes. Let it set up 10-15 minutes prior to serving.

1-2 cups of marina sauce
6 lasagna noodles
liberal sprinkling of Parmesan cheese
sautéed onion, spinach and shredded carrot
sprinkle of nutmeg
another helping of marinara sauce
1-2 cups grated mozzarella
6 more lasagna noodles
another liberal layer of Parmesan
sautéed zucchini and red peppers
chopped basil
third helping of marinara sauce
1-2 c mozzarella
8 lasagna noodles
remaining marinara sauce
remaining mozzarella

Maybe I should call it “Don’t Ask Don’t Tell Lasagna.”

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