A Thrive Recipe adapted by SMH Executive Chef Omar Mattei
This plant powered Vegetable Lasagna is a super food alternative to classic lasagna, using zuccini and eggplant as a substiture for red meat and whole wheat pasta for extra fiber! A comfort food adaptation, follow along with our Thrive Chef to create this meal, which will aid in digestion, regulate blood sugar and offers prevention again colon cancer.
Welcome to Thrive in the Kitchen, our monthly cooking series focused on easy recipes that promote overall health and wellness for people living with cancer.
Yields: 12 servings, 6-8 oz each
Total prep & cook time: 2 hours
- Canola cooking spray
- 2 eggplants (about 3 pounds), quartered lengthwise
- 6 medium zucchini (about 3 pounds)
- 15 oz low-fat ricotta (low-fat cottage cheese may be substituted)
- 2 eggs, lightly beaten
- ½ cup parmesan cheese, grated
- ½ tsp ground nutmeg
- ½ tsp garlic powder
- 4 cups low sodium tomato sauce
- 1-1 lb. box whole wheat, no boil lasagna noodles
- 3 cups part-skim mozzarella cheese, grated
- Preheat the oven to 450 degrees.
- Prepare a 13 x 9 x 2 inch baking pan with canola spray, and set it aside.
- Slice the eggplant and zucchini into ½-inch slices. Spray both sides of the vegetables with the canola oil.
- Place the vegetable slices on two separate baking sheets, lying flat. Bake until they are tender (for about 40 minutes).
- Reduce the temperature of the oven to 375 degrees.
- In a medium bowl, mix the ricotta cheese, eggs, parmesan cheese, nutmeg and garlic powder.
Spread a thin layer of sauce over the bottom of the baking dish. Lay 3 lasagna noodles on top of the sauce, and spread 1/3 of the ricotta mixture over it. Over the ricotta, sprinkle ¼ of the mozzarella, and place 1/3 of the roasted vegetables on top of that. Cover everything with ½ cup of tomato sauce. Repeat in layers until you have 4 layers of pasta and 3 layers of filling. Top with the remaining tomato sauce, and sprinkle with the remaining mozzarella cheese. Cover the pan with foil and bake at 375 degrees for 30 minutes. Next, remove the foil, and continue to bake until it appears bubbly and golden on top (about 15 minutes). Let the lasagna rest for 15 minutes before serving.
Serving Size: 1 slice, 6-8 ounces
Fat: 11 grams
Sodium: 400 milligrams
Carbohydrates: 44 grams
Protein: 23 grams
What is “Thrive in the Kitchen
Sarasota Memorial’s Brian D. Jellison Cancer Institute works to ensure cancer patients and their loved ones receive the caring support and effective tools they need. Among those tools is Thrive in the Kitchen, a monthly video cooking series spotlighting easy recipes designed to support overall health and wellness for cancer patients. Each recipe is custom created by Sarasota Memorial's executive chef and registered dietician team. The series is part of the Cancer Institute's Thrive Integrated Cancer program, which offers oncology-specific wellness classes, rehabilitation, nutrition, counseling and other services for those living with cancer. For more information on our Thrive program, call 941-917-7827 or visit smh.com/thrive.