Lasagna Packed with Goodness from the Dirt!

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It’s a crazy week around here…Nutcracker practice nightly, last week of Scott’s semester (exams, 10 page paper), Christmas prep, continuation of youth room transformation, my studies for Pilates certification, and life in general. This morning I made lasagna to last us the next 2 days. It’s packed with lentils, squash, cauliflower, flax, and lean protein. Here is how I prep my Italian classic:

  • I do NOT cook my noodles. Because I allow the lasagna to chill in the fridge for the day, the noodles absorb the sauce and are able to cook through while baking in the over.
  • My sauce consists of sauteed onion, garlic, marinara sauce, lentils, and organic winter squash baby food. I mix these together along with my browned lean ground turkey.
  • My cheese layers are made up off low-fat, all natural cottage cheese, a touch of part-skim mozzarella, pureed cauliflower, and dried Italian seasoning.
  • I place a thin layer of sauce on the bottom of a 9×13 pan, followed by a layer of whole wheat lasagna noodles, more sauce, and then the dollops of the cheese mixture. I repeat these layers again and shred a touch more mozzarella on the top, along with ground flax and fresh basil.

Since I do not eat pasta, my lasagna is pictured below. My “noodles” are asparagus spears. I will sometimes use thin layers of zucchini or eggplant in place of noodles as well.

Now I can work and not worry about meal prep for my tribe of active ones! IMG_0489.JPG

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