Chipper Snacks: Summer Garden Lasagna
Summer veggies are in full stock at your local farmers markets and produce stores! As Chipper says, “Healthy before Sweet, Can’t be Beat!” Summer vegetables are low in fat, sodium and calories while high in potassium, helping to keep blood pressure at a healthy level. Get your kids to eat one to one and a half cups daily with this tasty summer recipe!
8 UNCOOKED lasagna noodles
1 TBSP. vegetable oil
1 MEDIUM onion
8 OZ. fresh mushrooms, sliced
1 MEDIUM eggplant, peeled and diced
1 (15 oz.) CONTAINER part-skim ricotta cheese
2 TSP. Italian seasoning
1 (26 to 28 oz.) JAR pasta sauce
8 OZ. part-skim mozzarella cheese, shredded
First, cook your lasagna noodles. Drain and cool. Preheat oven to 350 degrees. In a large non-stick skillet, heat oil. Add onion and cook until soft. Add mushrooms and cook about 5 minutes. Add eggplant and 1 teaspoon of Italian seasoning; stir. Cover and cook on low heat for 20 to 30 minutes, or until eggplant has softened. Combine ricotta cheese and 1 teaspoon of Italian seasoning in a bowl; set aside. In an ungreased 13×9-inch baking dish, spread 1/2 cup of the pasta sauce. Top with 4 lasagna noodles, half of the ricotta mixture, half of the cooked vegetables, and 1 1/4 cups of pasta sauce. Spread half of the shredded cheese evenly and repeat layers. Bake for 40 to 50 minutes, or until hot and bubbly. Let stand for 15 minutes before serving. Enjoy! (Makes 12 servings and each serving provides 250 calories, 12 grams of protein, 29 grams carbohydrates, 10 grams fat, 530 milligrams sodium, 3 grams fiber.)
Get healthy this summer by eating organic, in-season veggies like corn, green beans, spinach, tomatoes and zucchini! Use left over sauteed eggplant from this recipe with some diced tomatoes as a dip for crackers or store uncut, fresh eggplant in the refrigerator for 5 to 7 days later! Buy veggies from your local farmers market for the best quality and value and remember to always wash them before eating. Also, try out container gardening this summer with your kids by growing bell peppers, eggplants, and tomatoes in pots. They are beautiful, delicious, and filter the air! Get out and get Chipper after dinner by taking a 30-minute family walk to watch the sunset or talk about your yummy meal.
Entry filed under: Chipper Snacks, Eating Right, Healthy Choices, parenting tips, Safe food, Summer Activities. Tags: getting kids to eat healthy, getting kids to eat veggies, healthy dinners, healthy food, healthy snacks, healthy summer snacks, lasagna recipe, summer lasagna, summer recipes, summer veggies, summer vegitables, vegetarian lasagna.