How to make your coffee house order healthier
From fewer syrup pumps to skipping the cream, these easy swaps can lighten your favorite coffee.
This lightened lasagna is heavy on veggies — not ricotta cheese — giving it a belly-warming goodness without added fat and calories.
“I love this recipe because it so well balanced with protein, fiber and healthy fats,” says Vince Alvarez, a clinical dietitian with Sharp Memorial Hospital. “While the lasagna has lots of vegetables already, pair it with salad for extra greens — and make it vegan by leaving out the eggs and mozzarella.”
2 eggs
8 ounces hummus
15 ounces extra-firm, non-GMO tofu
Cayenne pepper to taste, optional
3 cups tomato basil pasta sauce, divided
1/2 tablespoon vegetable spread
20 no-boil lasagna noodles
2 cups lentils, cooked and drained
4 cups organic baby spinach
1 large yellow squash, thinly sliced
2 cups light mozzarella cheese
Preheat oven to 400°F. In a large bowl, mix eggs, tofu and hummus. In a separate bowl, mix tomato basil pasta sauce with cayenne pepper (if desired).
In a 9 x 13-inch casserole dish, assemble the lasagna, starting with a thin layer of vegetable spread atop the first layer of noodles so they don’t stick. Add a splash of tomato sauce mixture directly on top of the vegetable spread, then lay down the lasagna noodles to best fit the casserole dish. Top with 1/3-cup of tomato sauce, tofu and hummus mix, lentils, spinach, squash and cheese. Repeat to create 2 additional layers.
Cover with a sheet of aluminum foil and bake for 40-45 minutes, or until the noodles are soft. Uncover and let cool for 15 minutes. Serve immediately or store in the refrigerator for 3 to 5 days, or in the freezer for up to 3 months.
The Sharp Health News Team are content authors who write and produce stories about Sharp HealthCare and its hospitals, clinics, medical groups and health plan.
Vince Alvarez is a clinical dietitian with Sharp Memorial Hospital.
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