Tag Archives: vegetables

Recipe: Zucchini & Mushroom No-Pasta Lasagna

The other night, my hubby and I decided to experiment with a pasta-less lasagna. It was so good that we decided to make it again last night.

Here’s how we made a zucchini & mushroom lasagna. I have not yet experimented with adding other veggies to the recipe, but I will. It was a yummy, repeatable recipe.


  • 16 oz. zucchini squash
  • 8 oz. container of mushrooms
  • 2 cups (16 oz.) spaghetti sauce
  • 6 oz. shredded cheese (The first time we made this, we used shredded mozzarella cheese. This time we used a shredded cheese blend. They were both good.)
  • 1 tbsp. butter
  • Sea Salt & seasonings to taste
  1. Rub the butter on the bottom of an 8″ x 8″ square pyrex baking dish.
  2. Add zucchini strips, mushrooms, pasta sauce, and shredded cheese in layers. I criss-crossed the zucchini layers. Since I was on a time crunch and did not have time to prepare homemade pasta sauce, I bought a 16-oz. jar of organic pasta sauce. (Low sodium, no sugar added, so it needed a sprinkle of himalayan sea salt and some 6-pepper blend, for added flavor.)
  3. Repeat the layers as follows: zucchini. mushroom, spaghetti sauce, cheese – the last layer is the cheese layer (I added the remaining sliced mushrooms as garnish).
  4. Bake at 400 F for approximately 30 minutes (the temperature and baking time can vary.
  5. Enjoy


Spring Sprouting Steamer

Spring Sprouting Steamer (This recipe appeared in the May,2011 issue of A Healthy You) Prep Time: 3 minutes Cooking Time: 5 minutes Yield: 4 servings   Ingredients 1 zucchini 1 summer squash 1- 6 oz. package mixed crunchy sprouts (lentil, adzuki, mung, garbanzo) 3 tablespoons of freshly chopped tarragon 1 tablespoon of ghee (clarified butter)… Continue Reading

Food Focus: Greens

Food Focus: Greens (This article appeared in the April, 2011 edition of A Healthy You) Leafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine. Densely packed with energy and nutrients, they grow upward to the sky, absorbing the sun’s light while producing oxygen. Members of this royal… Continue Reading

Recipe: Easy Beans and Greens

Easy Beans and Greens (This recipe appeared in the February issue of A Healthy You.)   Prep Time: 10 minute Cooking Time: 10 minutes Yield: 2-3 servings   Ingredients 2 cups of pre-cooked beans (black, pinto, red, kidney – your choice) 1 bunch greens (collard, bok choy, kale, spinach – your choice) Your favorite toppings,… Continue Reading

Recipe: Roasted Root Veggies

Recipe: Roasted Root Veggies (This recipe appeared in the October, 2010 issue of A Healthy You.) Ingredients 1 sweet potato 2 parsnips 2 carrots 2 turnips or 1 large rutabaga 1 daikon radish (or substitute/add in your favorites, like squash) olive oil salt and pepper herbs: rosemary, thyme or sage (fresh if possible) Directions 1.… Continue Reading