Being sick sucks, as you know. I find that when I’m sick, I always crave really hearty foods. That can usually translate to an abundance of carbs, but I was determined to stick to my healthy lifestyle this time around.
I’ve become addicted to veggie lasagna. It’s super filling and delicious. Plus…cheese. Need I say more?
I know I let the top get a little extra crispy, but it was still delicious!!
5 sprays cooking spray, divided
1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices
2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; flip vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy). Remove vegetables from oven; reduce oven temperature to 350°F.
Meanwhile, while vegetables roast, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and Parmesan cheeses. Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Sweet Potato, Carrot, and Lentil Coconut Soup by @lumadeline ♡
Completely dairy free, gluten free and refined sugar free!
Recipe: (Serves 4)
What you’ll need:
2 sweet potatoes (around 400 g)
3 carrots (around 250 g)
1 cup of yellow lentil
1 large onion, finely chopped
1 tbsp grated ginger
1 tbsp grated garlic
2 cups of coconut milk
3 cups of vegetable stock
1 tbsp coconut oil or olive oil
Salt and pepper, to taste
1. Cut potatoes and carrot into 1 cm cubes, and set aside. Soak the lentils in the water for about 5-10 mins. Then drain the lentils.
2. Heat the coconut oil in a medium heat pot. Add onions and sauté until soft and fragrant. Then add sweet potatoes, carrots, garlic and ginger. Cook for further 2 mins. Stir the mixture constantly to prevent it from burning.
3. Add lentil, coconut milk, vegetable stock, salt and pepper. Stir again and then cover the pot. Let the soup simmer for 20-30 mins until the vegetables and lentils are soft.
4. Use a hand mixture to puree the soup. If the soup is too thick, add more water to adjust. Season again with salt and pepper according to your taste.
5. Garnish the soup with some herbal leaves and serve with a few slices of bread.