Health

Healthy Recipe: Farmer’s Market Vegetable Lasagna

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By Rachel F. Johnson
    I have loved being a part of the Central Square Farmer’s Market so far this year! If you haven’t stopped by yet, I urge you to do so soon. There are several unique vendors, as well as some great produce stands. Last week, I filled my car with lots of fresh produce and went home to create this delicious vegetable lasagna. Hope you like it as much as we did! 
 
Serves 4
4 oz. whole wheat lasagna noodles
½ cup onions, roughly diced
1 cup zucchini, halved and sliced
1 cup yellow squash, halved and sliced
1 ½ cup cottage cheese
½ cup shredded parmesan
1 tsp. Italian Seasoning
1 14 oz. can tomato sauce
4 Boca Burgers
 
    Preheat oven to 350. Bring water to boil in a medium pot. Break noodles into the correct size needed for your pan (I broke them directly in half using a 5 x 7 baking dish). Once the water is boiling, drop in the noodles and allow to cook for 8-10 minutes, until al dente. While noodles cook, spray a large pan with nonstick cooking spray and place it over medium-high heat. Add onions, zucchini and yellow squash and sauté until brown and slightly translucent. Drain noodles in colander and set aside. In a small bowl, mix cottage cheese, Italian seasoning and shredded parmesan. Assemble the lasagna in layers, with tomato sauce first, noodles on top, a small amount of cheese mixture spread on top and vegetables last. Repeat this order until out of ingredients.  Bake at 350 for 20-25 minutes until warm and bubbly. 
    To make it a complete meal, I pan-grilled a few Boca burgers in the same large pan I used to sauté the vegetables. I plated the Boca burger first and topped it with the Veggie Lasagna for an easy weeknight meal!
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