As a mom I’m always finding it difficult for my toddler to eat his veggies. He loves fruits but isn’t the most keen on vegetables. I am always trying to find new ways to incorporate veggies into our dishes and I’m beginning to try homemade smoothies to get an extra boost. I personally have always loved lasagna, all Italian food for that matter, but it isn’t the best to be eating all the time. When I do get a “hankering” for this delicious comfort food I put a twist on it to make it even healthier. I especially enjoy adding hidden veggies to a meal to incorporate the nutritional benefits.
1 lb. lean ground beef or turkey (optional)
2 tablespoons Kelapo Coconut Oil
1 (32 ounce) jar of pasta sauce
32 ounces of ricotta cheese
3 cups shredded mozzarella
1/2 cup shredded Parmesan cheese
2 teaspoons parsley
Salt and Pepper; to taste
9 lasagna noodles
1/2 cup water
1 cup yellow squash; diced
1 cup zucchini; diced
1 cup mushrooms; chopped
- Preheat oven to 350 degree F.
- Add coconut oil to a large skillet on medium heat. Brown the meat and drain grease.
- Pour spaghetti sauce into browned meat and allow to simmer for 5 minutes.
- In a bowl combine ricotta cheese, 2 cups of mozzarella, eggs, half of the Parmesan, parsley, salt, pepper, squash, zucchini and mushrooms.
- Spray a 9 x 13 inch baking pan with cooking spray. Evenly spread 3/4 cup of the sauce mixture to the bottom of the pan. Cover with 3 lasagna noodles, 1 3/4 cup of the cheese mixture and 1/4 cup sauce. Repeat for two additional layers.
- Add water to the edges of the pan and cover with aluminum foil.
- Bake for 45 minutes. Uncover and bake for an additional 10 minutes.
- Set aside for about 10 minutes then serve.