Lunch: Italian Vegetarian Lasagna

A whole garden of veggies is layered in a healthy choice for dinner.

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Italian Vegetarian Lasagna

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

12 uncooked lasagna noodles
1/2 cup dry sherry or unsweetened apple juice
1 medium onion, finely chopped (1/2 cup)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 large zucchini, shredded (about 4 cups)
2 medium red or green bell peppers, chopped (1 cup)
1/2 teaspoon salt
2 cups chopped fresh spinach
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 container (15 oz) reduced-fat ricotta cheese
1 cup fat-free or reduced-fat cottage cheese
1/4 cup grated Parmesan cheese
1 can (8 oz) tomato sauce
1 cup shredded mozzarella cheese (4 oz)

Instructions

Heat oven to 425 °F. Spray 13x9-inch (3-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. Cook lasagna noodles as directed on package; drain.
Meanwhile, in 12-inch nonstick skillet or Dutch oven, heat sherry to boiling over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers and salt. Cook 5 minutes, stirring occasionally. Stir in spinach, basil and oregano. Cook 2 minutes. Remove from heat; drain well.
In medium bowl, mix ricotta cheese, cottage cheese and Parmesan cheese.
Place 3 cooked noodles in bottom of baking dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, the tomato sauce and mozzarella cheese. Cover tightly with foil, sprayed side down.
Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake 5 minutes longer or until top is light golden brown. Let stand 5 minutes before serving. Cut into squares.

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