Lunch: Vegetable Lasagna

Recipe by Woman's Day Kitchen This hearty vegetarian lasagna is packed with veggies and uses smart substitutions to cut calories, but still tastes delicious.

This recipe includes fertility superfoods such as:

Broccoli, Lemon, Spinach

Health and fertility benefits of Vegetable Lasagna

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 tbsp. olive oil
1 medium onion
kosher salt
Pepper
2 clove garlic
1 container low-sodium 1-percent cottage cheese
1 package frozen broccoli florets
2 tbsp. grated Parmesan
2 tsp. grated lemon zest
3 oz. part-skim mozzarella
2 c. baby spinach
2 c. low-sodium marinara sauce
6 no-boil lasagna noodles

Instructions

Heat oven to 425 degrees F. Heat the oil in a medium skillet over medium heat. Add the onion, 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Add the garlic and cook for 1 minute; stir in the parsley.
Meanwhile, in a food processor, purée the cottage cheese and broccoli until smooth; transfer to a bowl. Mix in the onion mixture, Parmesan, lemon zest, 1/2 cup mozzarella and 1/4 teaspoon each salt and pepper, then fold in the spinach and basil (if using).
Spread 1/2 cup marinara on the bottom of an 8-inch square baking dish. Top with 2 noodles and spread one-third of the remaining marinara (about 1/2 cup) over the top. Dollop with half the broccoli mixture.
Top with 2 noodles, half the remaining marinara and then the remaining broccoli mixture. Top with the remaining noodles and marinara, then sprinkle with the remaining 1/4 cup mozzarella.
Cover tightly with nonstick foil and bake for 20 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 12 to 15 minutes. Let rest for 5 minutes before slicing.

Add a review for Vegetable Lasagna