Healthy Whole Wheat Veggie Lasagna

So, after amost 2 weeks of eating, eating, eating, it was time for a little break today. Okay, not really a break, just a little bit of healthy love into our bodies (a.k.a not barbeque, burgers, sausages of any kind, or ice cream).



Whoops! How did those pictures get in there??? Well, at least they are whole wheat buns! And I can definetely see some vegetables in there....

Anyway, getting back to tonight, since we had some miscellaneous veggies in my brother's fridge and a pantry stocked with whole wheat pasta, I decided to make a veggie lasagna. Perfect timing too since it was the day before my brothers running/biking race and he was supposed to be loading on pasta.



This lasagna does have some cheese and cream, but you could skip the cream if you want, and you can use part skim mozzarella and 1% cottage cheese if you are really health conscious. For me, I just wanted something that would taste great while being good to my body, and it is a small amount of cream between 6 people.

As for the whole wheat pasta, if you really don't like it, you could use regular pasta, but I think whole wheat adds great texture and is much tastier than regular pasta. But each person has their own preference, so use what you like. After all, the point of food besides nourishment is enjoyment.



And for sides, I served this lasagna with a simple side of green salad drizzled with balsamic vinaigrette.

This lasagna is filling but with no need for guilt. And the perfect lead in to dessert.... a soft serve dip cone from a very popular bar laitier down the street!



Healthy Whole Wheat Veggie LasagnaServes 4-6 people

15 Whole Wheat Lasagna Noodles
5 cups Diced Veggies (Mix of your favorites such as Celery, Carrots, Bell Peppers, Zucchini, Eggplant)
1 Large White Onion, Diced
4 Cloves Garlic, Minced
2 tbsp Olive Oil
2 tbsp Mixed Dried Herbs (Oregano, Thyme, Parsley, Italian, Herbs de Provence
1 tsp Chili Powder
700 ml Tomato Sauce
1/2 cup Tomato Paste
1 cup Thick Cooking Cream (15% fat)
1 litre Cottage Cheese
Salt and Pepper to Taste
3 cups Grated Cheese (I used cheddar and Parmesan)

Bring a large pot of salted water to a boil. Add a drizzle of olive oil. Cook the lasagna noodles in the water according to the timing on the box. Drain.

In a large sauce pan, heat about 2 tbsp of olive oil over medium heat. Add the garlic, onion, and the veggies, and sautee until it starts to soften. Add the mixed herbs and chili powder, then the tomato sauce and paste. Bring to a simmer. Add the cooking cream stir until blended. Season to taste with salt and pepper.

Grease a large casserole dish with cooking spray or olive oil. Lay 3 lasagna noodles. Add a layer of sauce and a sprinkling of grated cheese. Layer a second layer of noodles. Add a layer of cottage cheese, then more noodles. Then sauce and grated cheese, noodles, cottage cheese, noodles, then finally the rest of the sauce and the rest of the grated cheese.

Bake in a 350 degree oven for 30-45 minutes until cheese is melted and lasagna is bubbly.