Tag Archives: italian cooking

Easy Cheesy Whole-Wheat Vegetarian Lasagna

The weather is getting colder (I actually saw little baby snowflakes today!) and the body wants warm food. What better to have on a cold night than a steaming plate of lasagna. Great comfort food with plenty of nutrients. This one has less fat than the average lasagna because you aren’t using ricotta. AND it’s whole-wheat! Can’t beat that. I got the recipe from here and then adapted it. Alright, let’s get to it.

Proved to be a wonderful dinner

Proved to be a wonderful dinner

  • Prep Time: 15 minutes
  • Cook Time: 50-70 minutes 

Ingredients

  • 8 oz box whole-wheat lasagna 
  • 9 oz frozen spinach
  • 3 eggs
  • 1/2 cup powdered Parmesan 
  • 3 cups low-fat cottage cheese
  • a few fistfuls shredded mozzarella
  • 2 cups red sauce of your choosing

Directions

  • Cook your whole-wheat lasagna until it is just al dente
  • Preheat oven to 325 degrees F
  • Grease up a glass baking dish
  • In a bowl, mix the eggs, cottage cheese, and Parmesan cheese
Cheeeeeesayyyyy

Cheeeeeesayyyyy

  • Alright, now it’s time to layer this puppy up! Start by laying down the foundation: the first few pieces of lasagna so it covers the bottom of the baking dish
  • Next comes the spinach. Lay about half the spinach that you have on top of the noodles, somewhat evenly.

photo 2 (25)

  • Place another layer of lasagna noodle. Then pour all of the cheese mixture on top of that

photo 3 (20)

  • Then put a little bit more spinach on top of the cheese mixture. And then another layer of lasagna noodle!
  • We’re almost there, guys! Now spread the top of the noodles with your tomato sauce and then sprinkle the mozzarella on top.

photo 4 (15)

photo 5 (6)

  • Now it’s ready to bake! Put it in the oven for between 50 to 70 minutes. Mine took around 60. A good way to tell if it’s done is when the cheese on top is slightly browned. Another way to tell if it’s cooked all the way through is to stick a knife through the bottom and count to ten. If the knife is hot, then you’re good to go!
Chris' protein shake behind it...

Chris’ protein shake behind it…

This was a wonderful dinner. Perfect with salad or some kind of greenery–and don’t forget the red wine! It doesn’t leave you feeling too heavy since it’s a bit less fat than the normal lasagna. And we had leftovers for like 2-3 days! I’m always happy because it means packing lunches are easy! Use this recipe to stay hungry and fit!

Bon appetite!

Bon appetite!

photo 2 (26)

You might also like:

BONUS KITTY PIC

photo 1 (14)

Whole-Wheat Pizza — No Yeast Necessary

Hey there, ladies and gents, here’s a dish that will make you drool the instant it’s about to go in the oven and even more so after. And the recipe will make your stress meter happy: it’s a quick one (surprisingly, for pizza). If your dough is right, then it could take just twenty minutes (including cooking time!). AND YOU DON’T KNEAD ANY YEAST (sorry I had to). I don’t know if you’re getting it…it’s an easy quick recipe! I got it from this blog, but altered it a good deal. Okay sorry, let’s get to business.

Ingredients:

  • 2 cups regular whole wheat flour
  • 2 cloves garlic (pressed)
  • 2 tsp baking powder
  • 3/4 cup water
  • 1/4 cup olive oil
  • anything you want to put on top

Directions:

  • Preheat oven to 400 degrees
  • Put all those ingredients [spare the toppings (anytime I say ‘spare,” I think of Voldemort’s “Kill the spare!” sorry I digress)] into a big bowl and mix by hand. You want to knead it all together to make a dough. You want it to feel spongy and happy.

  • Get a baking sheet, oil it lightly and press the dough down onto it in whichever shape you desire. Try to get it as flat as possible without tearing it

  • Bake for 5-15 minutes, depending on how thick your crust is. You want it to firm up so you can put your toppings on
  • Take out and put your toppings on! I started with pesto and marinara sauce, with garlic pressed into it too

  • Then I put grated cheddar cheese and brie all over. On one half, I loaded on the spinach (eat your vegetables!). I also put dried basil and oregano on top

  • Put in oven for 10-20 minutes (depending on the thickness of the crust). You want it until the edge of the crust is a light brown and your toppings are cooked

And there you have it! That wasn’t hard, was it? It’s near impossible not to enjoy this–unless you burn your mouth, so be careful! This dish maybe lasted eight minutes. Maybe. Just try it, you won’t be disappointed.

Sir, you’re drooling everywhere