SPINACH & LENTIL LASAGNA

Ready in 1.5 hours, 169 calories per serving, serves 8

INGREDIENTS

  • 1bunch spinach
  • 12whole wheat lasagna noodles
  • 1(19 ounce) can tomato sauce
  • 16ounces goat cheese curds
  • 2cups cooked lentils (or 1 large tin)
  • 2teaspoons basil
  • 2teaspoons oregano
  • 1cup grated cheese
  • 1⁄4cup grated parmesan

DIRECTIONS

  1. Wash and pick over the spinach, and steam it until just limp.
  2. Drain it and chop it.
  3. Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with.
  4. Rinse them under cool water, and drain well.
  5. Spread the bottom of a 9″x13″ lasagne pan with several spoonfuls of the tomato sauce.
  6. Lay down 3 lasagna noodles over it, and cover them with more sauce.
  7. Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach.
  8. Sprinkle over 1/2 teaspoon each of the basil and oregano.
  9. Continue layering noodles, sauce, cheese, lentils, spinach and seasonings.
  10. Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano.
  11. Bake at 350°F for 30 to 45 minutes.

Potato Cauliflower mash

Just about like regular mashed potatoes but with a few dietary benefits

Ingredients

  • 1 large cauliflower, broken into large 1” even pieces
  • 2-3 potatoes cut into 2 “pieces
  • 4 cloves garlic, smashed
  • 14 ounces vegetable stock
  • Salt and pepper to taste
  • Chives chopped as garnish

Directions:

  • In vegetable stock simmer all ingredients until tender,
  • mash or use food processor until desired texture.
  • Remove the water
  • Top with chopped chives

Tips:

  1. Jerusalem artichokes also make a nice addition to regular potatoes, just replace the cauliflower with the Jerusalem artichoke
  2. For a nice addition you can use some turmeric in the recipe, try a teaspoon or two at first. Turmeric is a good source of anti-inflammatory

Oven-Roasted Root Vegetables

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 4 servings (8 cups)

Ingredients

  • 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
  • 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
  • 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
  • 1 medium red onion
  • 2 large parsnips (about 8 ounces)
  • 1 head garlic, cloves separated, and peeled (about 16)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper

Directions

  1. Place 2 baking sheets in the oven and preheat to 425 degrees F.
  2. Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
  • Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.