Lasagna: healthy recipe for heart

This is a casserole-style vegetarian version, healthy pasta for heart.

For Family and Friends, even those wanting a heart healthy version of this family favourite can rejoice, especially when fresh veggies are so plentiful in our farm markets.  This is a casserole-style vegetarian version is. You can make this up to two days ahead of time and refrigerate, or a few weeks ahead and freeze it.

Ingredients:

2 lbs plum tomatoes, cut into quarters
1 large eggplant, chopped into 1/2″ cubes
2 smallish zuchini, sliced
1/2 lb. mushrooms, trimmed and cut into chunks
2 sweet red peppers, cut into chunks
1 large onion, cut into chunks
2 tbsp. olive oil
ground pepper
2 heads of garlic
foil
3/4 lb whole wheat lasagna
2 c. pureed tomatoes or tomato sauce, no salt added
1 c. light ricotta cheese
1/4 c. chopped fresh basil
1 tbsp. chopped fresh oregano
1/2 lb. low-fat part-skim mozzarella cheese
2 tbsp parmesan cheese

Preparation of our heart healthy recipes

Preheat oven to 400 degrees, and then put a large pasta pot filled with water on the stove to boil. On two baking sheets lined with parchment paper, arrange a layer of plum tomatoes, cut into quarters, large eggplant, smallish zuchini, mushrooms, trimmed and cut into chunks, sweet red peppers, cut into chunks, large onion, cut into chunks

Drizzle with about 2 tbsp. olive oil and sprinkle with ground pepper. Then cut the top quarter off two heads of garlic and wrap garlic in foil. Place on baking sheet with veggie chunks.

Roast veggies in a preheated 400 degree oven x 45 minutes or until brown. Remove from oven and lower heat to 350.

Meanwhile, cook 3/4 lb whole wheat lasagna noodes, broken into pieces, in boiling water until tender. Drain and rinse with cold water.

In a large bowl, combine cooked lasagna noodles with roasted veggies. Squeeze in baked garlic.

Roast veggies in a preheated 400 degree oven x 45 minutes or until brown. Remove from oven and lower heat to 350.

Meanwhile, cook 3/4 lb whole wheat lasagna noodes, broken into pieces, in boiling water until tender. Drain and rinse with cold water.

In a large bowl, combine cooked lasagna noodles with roasted veggies. Squeeze in baked garlic. Add pureed tomatoes or tomato sauce (no salt added!), light ricotta cheese, chopped fresh basil, chopped fresh oregano, low-fat part-skim mozzarella cheese, chopped into small chunks

Taste and adjust seasonings.

Transfer mixture to a 13″ x 9″ lasagna pan and sprinkle with 2 tbsp parmesan cheese. Cover and bake x 30 minutes in 350 degree oven. Uncover and cook for 20-30 minutes longer or until lightly browned. Allow to rest for 10 minutes before serving.

Enjoy alongside a fresh green salad, a crusty whole grain baguette with a dish of olive oil and balsamic vinegar for dipping, and – of course – a heart-smart glass of wine.

Enjoy, heart healthy recipe.. pasta!!!

Tagged with: Casserole • Diet • Light • Vegetarian • Zucchini

Filed under: Dinner • Heart • Low fat • Pasta

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