Wednesday, September 4, 2013

Lick-Your-Lips Lasagna

When your meal plan includes "a big salad full of veggies" for dinner every night, you tend to get a bit creative in the kitchen. Now I'm not even on a "meal plan" any more (because I've learned how to eat according to my body's needs), and I still like to feast on loads of veggies along with some lean protein for dinner. 

One of my favorite ways to change up my meals is to create veggie disguises. Veggies like squash and broccoli and cauliflower and eggplant and rutabaga can all mimic the flavor and texture of not-so-healthy ingredients like pasta, chips or fries.

When you're in the mood for Italian, I'd encourage you to try this dish. When my husband wants pizza on one of my non-cheat days, I'll often plan to make this healthy lasagna-like meal, so I don't feel too deprived. You could seriously eat the whole pan of lasagna and not wreck your diet. ;)

  • Eggplant
  • Zucchini
  • Onion (or onion powder)
  • Tomato paste
  • Diced tomatoes
  • Garlic
  • Italian seasoning (oregano, basil, red pepper, etc)
  • Nutritional Yeast*
  • Fat-free feta cheese

  1. Peel eggplant and zucchini.
  2. Slice up all the veggies and layer them in a greased baking dish. 
  3. Blend up onion (if some leftover), tomato paste, diced tomatoes, garlic and other seasonings to make a simple marinara sauce.
  4. Pour a layer of the sauce on top of the veggies.
  5. Sprinkle a layer of fat-free feta cheese (and nutritional yeast if you want). 
  6. Repeat this process until you have used up all your veggies.
  7. Cover and bake in the oven at 350 degrees for about 20 minutes.

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