To obtain vital nutrients for healthy living you must include a diet high in vegetables, fruits, healthy fats and more! Variety is key to close nutritional gaps and deficiancies. Reference this blog for new healthy recipes to add to your library of home-cooked meals.

Do you have a healthy recipe to share? Post as a comment or submit to kristinabrand@yahoo.com.

Do your best to follow Michael Pollan's suggestion; "Eat Food. Mostly Plants. Not too much."

Be sure to take into consideration any food allergies, health considerations or restrictions as suggested by your personal physician. The purpose of this blog is for simple idea sharing, not for specific personal recommendations.

Thursday, March 1, 2012

zucchini and cheese lasagna

Zucchini & Cheese Lasagna!

Ingredients

  • 4 small zucchini, sliced lengthwise
  • 5 fresh basil leaves
  • 13 ounces tomato sauce
  • 5 ounces mozzarella, cubed
  • ½ cups grated parmesan
  • 1 tbs dried oregano
  • 10 ounces ricotta cheese
  • 12 pieces of lasagna pasta
  • ½ tsp nutmeg
  • 1 tsp butter
  • ½ tsp white pepper

Directions

  1. Mix ricotta, egg, mozzarella, parmesan, white pepper, nutmeg and oregano.
  2. Butter heatproof dish, place layer of lasagna pasta, top with zucchini slices, pour 1/4 of cheese mixture, top with zucchini slices, basil and tomato sauce.
  3. Repeat layers using remaining ingredients.
  4. Last layer of lasagna pasta should be only sprinkled with cheese mixture and tomato sauce.
  5. Bake in preheated oven in 180 C degrees for about 30 minutes then turn off the oven and keep lasagna for another 30 minutes.
  6. Serve.

 
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)