I love being able to focus on making meals now that I FEEL like I am getting a hang of having two babies in our household. I thought I would never feel like cooking again, but I have been inspired to make quick 30- minute or hour meals the last few weeks.
A huge confession to all moms out there but I am not a great meal planner. I get all these emails giving me ideas but I never use them because in reality I need to be inspired.
My husband asked me how I came up with this recipe and well I have to say that this time I was inspired by another website. I really enjoy visiting and reading Lauryn’s website called Vintage Mom. She is part of the social group I belong to here in Philly and have recently been able to spend some time with her.
As I read her recipe for her Fresh Vegetable and Pork Lasagna, I felt like I needed to make a version of it. Many know that I was vegan before my first daughter was born so I really focused not eating a lot of dairy. After I became pregnant I could not muster following the vegan diet and started incorporating dairy in the form of cheese, sour cream, and ricotta. Lately though I just have not been able to do it anymore.
I have always been lactose-intolerant but I have been able to do just cheese in moderation. I had been staying away from making lasagna because despite all the cheese and ricotta or cottage cheese, I knew I would have a hard time with my tummy.
In comes my version. The beauty of this recipe is that I got to SNEAK my favorite vegetables: squash! My husband does not like it but I believe I won him with the recipe since he could not taste it. (Or else he was being nice. LOL)
My toddler even loved it and she also got a dose of veggies too! I left out the eggs, ricotta, cottage cheese and only used a cup of mozzarella. It gave it the perfect amount to bring this dish together. It was not dry at all and I believe that where the veggies came in.
Enjoy!
“Sneak Some Veggies” Spelt Lasagna
by Noelle Kelly
Prep Time: 20-25 min
Cook Time: 30 minutes
Ingredients (4 servings)
- 8-ounce box Vitaspelt Organic Whole Grain Spelt Lasagne
- 1/2 pound lean ground beef
- 2 small onions, diced
- 1 large zucchini, shredded
- 1 yellow squash, shredded
- 4 garlic cloves, minced
- 2 teaspoons Italian Seasonings
- 2 cups marinara sauce
- 1 cup part-skim milk mozzarella, shredded
Instructions
Heat oven to 350 degrees Fahrenheit.
Heat 1 Tablespoon olive oil and saute’ onions. Add ground beef, garlic, and Italian seasonings after 5 minutes and cook for 10-12 minutes.
Meanwhile, boil pasta according to box directions. Drain and semi-cool. Add the marinara and shredded veggies to the meat and cook for another 5 minutes.
Using a 9×9 glass dish, add 1/4 cup of the meat sauce to the dish, and add 2 1/2 lasagna strips. Add another 1/4 cup sauce and sprinkle with 1/3 cup cheese.
Repeat the process twice and end with some sauce and cheese. Bake for 30 minutes and serve.
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