Healthy Living

Happy Healthy Monday

Whoa! What 2 weeks it’s been. I totally forgot to post last Monday. We are in full swing to get our house ready by April 1 to put it on the market so I have been scrambling every  last minute to do stuff around the house.  Since Hubby has hurt his back I did find a crew to hire to finish the basement. That starts on the 21st. Then I have a guy coming to lay living room carpet some time that week as well.

This weekend we were busy painting making things look fresh. I will be happy to never paint again. There are still a few things left to paint. We will be busy right up until we put it on the market I am sure. Hubby needs to work on a few things like replacing smoke detectors and door handles. Things that don’t require lifting. LOL

Hope you all have a super week. I know packing boxes and painting has been my workout! Enjoy the recipe.

Creamy Vegetable Lasagna

Estimated Times

Preparation Time: 20 mins
Cooking Time: 35 mins

Servings: 12 servings


1 tablespoon olive oil
2 medium zucchini, cut lengthwise into quarters, then into 1/2-inch pieces
2 medium bell peppers (red, green or yellow), chopped into 1/2-inch pieces
2 garlic cloves, finely chopped
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/3 cup all-purpose flour
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
1 jar (26 oz.) prepared marinara sauce, divided
1 package (8 oz.) or 12 sheets no-boil lasagna noodles, divided
1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese (optional)


PREHEAT oven to 375°F. Grease 13 x 9-inch baking dish.

HEAT oil in large skillet over medium-high heat. Add zucchini and peppers; cook, stirring frequently, until soft, for about 8 minutes. Add garlic; cook for an additional 2 minutes. Season with 1/4 teaspoon each salt and pepper. Remove from heat.

MEANWHILE, WHISK together flour, 1/4 cup evaporated milk and remaining 1/4 teaspoon each of salt and black pepper in medium saucepan until smooth. Whisk in remaining evaporated milk. Heat over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat; simmer for 3 minutes or until thickened. Stir 2 cups of milk mixture into cooked vegetables; reserve remaining milk mixture.

SPREAD 1/2 cup marinara sauce over bottom of the prepared baking dish. Top with 3 noodles. Top with half of the vegetable mixture. Top with 3 noodles. Spread 1 cup marinara sauce and sprinkle with 3/4 cup mozzarella cheese. Layer 3 noodles, remaining vegetables and remaining 3 noodles. Top with remaining marinara sauce, reserved milk mixture, remaining 3/4 cup mozzarella cheese and Parmesan cheese.

BAKE for 35 to 40 minutes until golden and bubbly on the edges. Let stand for 10 minutes before serving.

• For extra flavor, add a bay leaf to the white sauce while cooking.

Calories: 250 Calories from Fat: 60 Total Fat: 7 g
Saturated Fat: 3.5 g Cholesterol: 20 mg Sodium: 500 mg
Carbohydrates: 34 g Dietary Fiber: 3 g Sugars: 13 g

Karla Urwitz
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