I finally tried Megan from Healthy Hoggin’s Detox Lasagna and all I can say is what took me so long?! Healthy, check. Flavorful, filling and delicious – check, check and check! Seriously guys, I know all about how über healthy recipes can sometimes be a bit bland, but you don’t have to suffer to feel self-righteous and healthy!
I followed Megan’s recipe exactly, except for subbing artichokes for the mushrooms because I don’t like to deviate too much when I’m unfamiliar with a recipe. I’m so glad I did though because it was amazing!
I served this deliciousness along with some spinach couscous I found at one of the coolest markets I’ve ever been to – a place called Kalustyan’s located on Lexington Ave between 29th and 28th Streets. They have every grain, spice and sauce imaginable! I was in heaven 🙂 And you just haaave to love the rainbow effect it brought to dinner. Don’t be shy about reserving this recipe for vegetarians either – the meat-eating fiance loved it! …and since we had watched Food Inc. the day before it was sorta welcome. I’m probably going to post a movie review on that a bit later on, but for now, Megan’s lovely recipe!
Detox Lasagna – from Healthy Hoggin’ (makes 4-6 servings in a 8×8 pan)
- 3 medium zucchini
- 1 medium butternut squash
- 1 c. diced artichoke hearts
- 1 jar, high-quality marinara sauce
- 1 bunch fresh basil, julienned
- Pre-heat the oven to 400 degrees. Slice your butternut squash in half, and place cut-side down onto a cookie sheet lined with foil. Bake in the oven for 30-40 minutes, until fork tender.
- Once the squash is in the oven, slice the zucchini into flat, noodle-like strips. You should wind up with enough slices to make at least 4 layers in your pan. Lightly grease another baking sheet, and arrange the zucchini “noodles” in a single layer (you may need to use two pans for this). Roast them in the oven, along with your squash, for the last 15-20 minutes of baking time. This reduces the moisture in the zucchini, making them more noodle-like. (and your lasagna less watery!) Remove the squash and zucchini from the oven, and allow them to cool to touch. Reduce the oven temperature to 350 degrees.
- Remove the seeds of the squash, then scoop the flesh into a medium bowl. Smash the flesh with a fork until it is a uniform consistency. Begin arranging the layers of your lasagna.
- Start with a small amount of marinara sauce, to prevent sticking, then lay down your first layer of zucchini noodles. Top them with half of the mashed butternut squash, using a fork to press it into a flat layer. Next, sprinkle a half cup of diced artichokes, and a sprinkle of fresh basil. Top it all off with 1/3 jar marinara sauce. Then repeat the layers: zucchini noodles, the other half of the squash, half cup artichokes, basil and 1/3 jar marinara. Finish the lasagna with a final layer of zucchini noodles, and top it all off with the last of the marinara sauce and fresh basil.
- Bake in the oven for 30 minutes, or until heated through, then serve immediately!
***Next time I would use homemade marinara sauce instead of jarred. Since it’s winter I would make my sauce from canned tomatoes for better flavor.