Inside Health Magazine: A Better You Starts With What's Inside May. 2016 | Page 18

Recipes

You can make tonight!

It begins with
fresh, healthy food
and fun-to-make recipes.
Vegetable Lasagna
BY MARY CAPONE

This recipe is packed with good-for-you veggies.

Easy Marinara Sauce
This quick sauce is simple and flavorful. Use
high-quality canned tomatoes for best results.
2 (28-ounce) cans whole tomatoes in basil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon sugar
1/4 teaspoon salt, more to taste
❧ Pepper, to taste
1/4 cup olive oil
2 cloves garlic, minced
Place tomatoes with juice in a food processor or blender and process
just until smooth. Transfer tomato puree to a saucepan and warm
over medium heat. Stir basil, oregano, sugar, salt and pepper into
warm tomato puree. Bring mixture to a slow simmer and cook about
15 minutes, stirring frequently, until tomato sauce resembles a thin
oatmeal. Do not overcook. Taste and adjust seasoning accordingly. In
a small pan, heat oil and add minced garlic. Cook until garlic is light
brown or just beginning to color. Add oil and garlic to tomato sauce,
stirring to combine.

Pasta
1 package gluten-free lasagna noddles
Prepare lasagna noodles al dente according to package instructions.

Vegetable Filling
2 tablespoons olive oil
2 cloves garlic, minced
1 red, orange or yellow bell pepper, thinly sliced
1 pound crimini mushrooms, thinly sliced
1 medium zucchini, thinly sliced
½ teaspoon finely chopped fresh Italian flat parsley
½ teaspoon sea salt
❧ Pepper, to taste
To make vegetable filling, heat olive oil in a large skillet over medium
heat. Add garlic and sauté 1 minute. Add pepper slices and sauté, about
3 minutes. Add mushrooms, zucchini, parsley, sea salt and pepper.
Sauté until mushrooms are golden brown and veggies are al dente.

Cheese Filling
8 ounces fresh mozzarella or dairy-free alternative
1 cup ricotta cheese or dairy-free alternative
3 tablespoons milk of choice
2 tablespoons fresh, finely chopped Italian flat-leaf parsley
1 cup finely grated Parmesan cheese or dairy-free alternative, divided
❧ Salt and pepper, to taste
❧ Pinch of ground nutmeg
To make cheese filling, cut mozzarella into ¼-inch slices and set
aside. In a medium bowl, combine ricotta cheese, milk, parsley,
¼ cup Parmesan cheese, salt, pepper and nutmeg. Mix together until
creamy. Set aside.

Noodle-Licious! For gluten-free or allergy-friendly lasagna pasta, check out these products: DeBoles Rice Lasagna (deboles.com), Jovial Brown Rice Lasagna
(jovialfoods.com), Tinkyada Brown Rice Lasagne (tinkyada.com). Not every product sold by every company listed is gluten-free or allergy-friendly. Read labels.
Ingredients can change. When in doubt, confirm ingredients directly with the manufacturer.

18  •  INSIDE HEALTH