We're back!! That didn't take long, did it? Me and Chef Alex are excited to have created some healthy twists on classic Italian faves for you, taking into consideration that some of you may not have all of the groceries / ingredients you typically do at home right now (and that's ok).
This is our second Italian recipe -- a healthy twist on a classic lasagna. If you missed our Spaghetti, go here!
We know that a lot of folks are used to having traditional meat in their lasagna, but we wanted to put a veggie twist on this one, since getting enough vitamins and minerals is so important right now!
Did you know that spinach packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium and mushrooms contain a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.
Now, while this is the way we like to make our version, we want to encourage you to take this time to experiment and be creative with what you have in YOUR pantry!
Here's what you'll need to make your Heathy Lasagna:
(quantity varies, depending on how many people you're serving)
-No Boil Lasagna Sheets (for quick recipe!!)
-Veggies - Mushrooms, Spinach, garlic
-Cheese (parmesan, motzerella or vegan)
-Spices: paprika, salt, pepper, nutmeg
-Pre-made sauce, such as cashew (vegan option) or Bechamel Sauce (for quick recipe)
In pan, begin sauteeing mushrooms and spinach with EVOO and salt and pepper for ten minutes.
Add sauce of your choice and mix together.
Begin to assemble your lasagna by putting a little EVOO and water on the bottom of your baking pan.
Aiming for 3-4 layers: Place lagana sheets down in pan and pour sauce over the sheets, then sprinkle with cheese. Repeat process until it's all gone. Sprinkle parmesan (optional) or vegan mozzarella on very top and bake at 400 degrees for 25-30 minutes. Let it rest 10-15 minutes before serving.
Jentri & Alex
ps. If you like this recipe, check out our healthy twist on spaghetti!
pps. watch our video on these dishes below!!!