Lunch: Freezer Vegetable Lasagna

Recipe by Amber Leahey This lasagna, packed with vibrant, healthy spinach and tangy feta, freezes well so it's easy to make up in advance, heat, and enjoy when your schedule gets hectic.

This recipe includes fertility superfoods such as:

Cinnamon, Spinach

Health and fertility benefits of Freezer Vegetable Lasagna

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). 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 large onion
kosher salt
Pepper
2 clove garlic
6 oz. lowfat cream cheese
3/4 c. lowfat sour cream
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1 package frozen leaf spinach
4 oz. part-skim mozzarella
2 oz. feta
1 package puréed cooked winter squash
6 no-boil lasagna noodles
Green salad

Instructions

Heat oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute.
Remove from the heat and stir in the cream cheese, sour cream, cinnamon, cayenne, and 1/4 teaspoon each salt and pepper. Stir in the spinach, then 3/4 cup mozzarella and 1/4 cup feta.
Spread 1/2 cup of the squash on the bottom of an 8-inch square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the spinach mixture. Repeat twice with the remaining squash, noodles, and spinach mixture, finishing with a layer of spinach mixture.
Sprinkle with the remaining feta and mozzarella, cover tightly with nonstick foil, and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes more. Serve with a salad, if desired.

Add a review for Freezer Vegetable Lasagna