Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, broccoli florets, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lasagna, lasagna noodles, Libby, McCormick spices, Morton salt, mushrooms, onion, Oregano, Pam Cooking Spray, parmesan, pasta, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red bell pepper, red pepper flakes, Ritz crackers, Sara Lee, Sargento, Sargento light ricotta cheese, Sargento reduced fat mozzarella cheese, slow cooker, Thorn Apple Valley, Toll House, tomato sauce, TruMoo milk, tyson, vanilla, vanilla extract, vegetable lasagna, Vlasic, Wesson vegetable oil, whipped topping, zucchini
I started my year promising myself I would try to find leaner and lighter recipes. I’m not going on a diet, no way – but I thought choosing my meals and ingredients with a little more thought I could possibly shed a few pounds that mysteriously appeared around my waist during the holidays. I have no idea how that happened… But I’m pretty sure it had something to do with chocolate. Whatever the case, I’m determined to find my waistline again, without giving up any of my favorite dishes!
We all know how delicious lasagna is – unfortunately we also know that it’s not the leanest possible choice for a dinner. However, there is a way to make it a lot lighter by turning it into a vegetable lasagna. You don’t need to worry about the taste! The moment I had my first bite of this, I thought I might never go back to my old, meaty lasagna recipe again. This is sooo tasty!
Recipe and image courtesy of Feeding My Folks.
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