Lasagna is food for the soul, with its satisfying and rich flavors appealing to even the laziest cooks. But it’s not very good for your body thanks to all that refined flour in the pasta, saturated fats in the meat and high amounts of sodium in the canned sauce. We show you how to transform your favorite all-in-one meal, making it lighter and healthier with some simple tricks:
- Replace the ground beef with turkey sausage, which should be removed from the casing, cooked and crumbled before adding to the lasagna. This will mean you eat only half the fat and three times less saturated fat than if you used beef.
- If you want a vegetarian version, replace the meat with butternut squash that has been peeled and cut into quarter inch rounds. Or you could have the best of both worlds by simply layering the squash rounds with the pasta and meat for a vitamin A and C super boost.
- Whole grain pasta is now easy to find in supermarkets and specialty stores. Using this will result in lower levels of inflammation, reduced risk of heart disease, and weight and fat loss.
- Instead of using a single type of cheese, create a combination with grated Parmesan, part-skim Mozzarella, part-skim ricotta and shredded smoked Gruyere. Calcium in cheese keeps teeth and bones strong while offering relief from PMS symptoms. It also has zinc and biotin, which are good for skin, nails and hair health.
- If you want to make sauce with the canned stuff, look for ones that have no added sugar, low-sodium and no salt. We recommend making the sauce from scratch with canned tomatoes; they have plenty of lycopene, which can help prevent prostate, lung, and stomach cancers. Tomatoes are also rich in bone-strengthening vitamin K, and antioxidant vitamins C and E.