Mama Baron (Lena) is not a doctor! Any and all advise shared on this website should never replace that of a Medical Doctor.
However, Mama Baron is currently studying with
The Global College of Natural Medicine in their Holistic Health Practitioner program.

Tuesday, August 5, 2008

Garden Vegetable Lasagna

This is a delicious lasagna recipe that I created so I could put all of our yummy garden veggies to good use. The best part of this recipe is that it is very versatile. You can add or take away almost any ingredient to suit your taste. And it was easy to make, healthy, and tasty!

Garden Vegetable Lasagna
Approximately 8 servings
Prep Time: 30 Minutes
Cook Time: 30 Minutes

10-12 Lasagna Pasta Strips

Bring water to boil in a medium size sauce pan. Add a pinch of salt and 1 Tablespoon Olive Oil. Add pasta and cook al dente (try not to over cook. Al dente pasta is easier for our body to digest and use as energy.) Drain and set aside.

1 lb. Ground Beef or Shredded Chicken
1/4 tsp. Garlic Salt
1 1/2 tsp. Sea Salt
1 Tablespoon Italian Seasoning OR Fresh Herbs (Oregano, Basil, Parsley, etc)
2 cloves Garlic (pressed or minced)
1/2 Red Onion chopped
1 1/2 cups chopped Bell Peppers (red, yellow, orange, or green)
1 small Zucchini finely chopped
1 small Crookneck Squash finely chopped
1 can of Tomatoes (juice and tomatoes) OR 1 1/2 pounds chopped fresh tomatoes (add 1/2 cup water if using fresh tomatoes)

Cook the meat in a good size skillet. Combine the above ingredients in with the meat and simmer until the rest of the ingredients are ready to start layering the lasagna.

2 eggs beaten (try to find the eggs that market that they have Omega 3 fatty acids)
3 cups low fat Ricotta or Cottage Cheese
2 tsp Sea Salt (optional)
Alfalfa/Broccoli Sprouts
1 cup Spinach chopped

Combine the above ingredients in a medium size bowl.

Using a casserole or cake pan or glass dish, begin layering the lasagna.
First Layer: Pasta
Second Layer: Cheese Mixture
Third Layer: Meat Sauce
Continue layers until just below the top of the dish
Sprinkle Mozzarella Cheese on top

Cook at 375 degrees for 30 minutes or until the cheese is golden brown.
Remove from heat and let stand for 10 minutes before cutting.

This recipe is packed with natural sources of vitamin C as well as protein. If you find the eggs that have Omega 3 fatty acids in them then you will be feeding your brain and heart a special treat. Also, mozzarella cheese has almost 50% less fat then Cheddar or American cheese.
Summer Squash (zucchini and crookneck) are filled with great nutrients as well.

According to The World's Healthiest Foods website: "Summer squash is an excellent source of manganese and vitamin C. It is also a very good source of magnesium, vitamin A, dietary fiber, potassium, copper, folate, and phosphorus. In addition, summer squash is a good source of omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein."
Many of these nutrients are pain relieving nutrients as well as cell and tissue rebuilders.

1 comment:

Monique said...

I do a little twist on lasagna and use Al Dente Fettuccine noodles. It makes it fun.

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