A healthy springtime dinner recipe

(WTNH) - Blogger Taylor Greenburg whips up a healthy springtime dinner recipe.

Read Taylor's blog at innocentindulgences.com

Spring Vegetable Lasagna (Serves 12)
 
1 box of whole wheat lasagna noodles
2 cups of chopped zucchini
2 cups of chopped asparagus
¼ cup of carrots, finely diced
1 cup of chopped artichoke hearts
2 tsp of olive oil
2 tsp of garlic
2 cups of part skim ricotta
2 cups of reduced fat, shredded mozzarella, divided
1/8 cup of grated Parmesan cheese
2 egg whites
1 tbsp of garlic powder

Pesto:
1 cup of olive oil
2 cups of fresh spinach
2 cups of basil
2 tbsp of garlic, minced
2 tsp. of salt

Cook the lasagna noodles according to package directions
While the noodles cook, sauté the zucchini, asparagus, carrots and artichoke hearts in 2 tsp of olive oil over medium heat until tender
In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, parmesan cheese, and garlic powder
Add the one cup olive oil, spinach, basil, garlic, and salt (in that order) to a blender or food processor and process until completely incorporated
In a deep, greased 9x 13 inch baking dish, lay the cooked lasagna noodles, covering the entire bottom
Top the noodles with 1/3 of the cheese mixture, followed by 1/3 of the vegetables
Cover the vegetables with 1/3 of the pesto
Repeat this layering process until all ingredients have been used
Sprinkle the remaining one cup of shredded mozzarella and cover with aluminum foil
Place in a preheated 375 degree oven and bake for 1 hour
Remove the foil and place the lasagna under a broiler for 3 minutes or until cheese is brown and bubbly

Nutrition:
Calories:  441 grams
Carbohydrates:  34 grams
Protein:  18 gram
Fat:  27 grams
Fiber:  6 grams
Calcium:  45 grams