Last week, we experienced a “Bomb Cyclone” on the East Coast. True to its name, it wreaked all kinds of havoc on our daily schedules, flight cancellations, road closures, and burst pipes. But some nice things came out of it too. On Tuesday, the deep freeze prompted county officials to delay the start of school for two hours. So, despite the mayhem of “Bombogenesis,” I felt rested.
On the morning of the school delay, as I was writing the condensed schedule on my whiteboard, I remarked how few minutes were cut from each class to make up for the two-hour delay. Deducting nine or so minutes from each class provided two extra hours of rest and a little bit of time to lounge with my little girl over breakfast. “Lounge” and “weekday morning” are words typically not associated with one another. In any case, this got me thinking about New Year’s resolutions… and lasagna.
The shortened schedule made me flash back to a recipe I saw for Vegetable Parmesan, in which Giada Delaurentiis simplified the process, and made it healthier by roasting, not frying the vegetables. And it inspired me to create a version of my own lasagna. First I eliminated the noodles, and replaced them with layers of roasted eggplant, peppers, and fennel. In between the layers, bites of chicken sausage, marinara sauce and cheese. Much like my two extra hours of sleep, the effect of this change was miraculous. A triple dose of veggies and lean protein, with all the yummy goodness of “regular” lasagna.
I realize that in the month of January, there is a lot of advice out there on how to make healthy ingredient swaps, like…a warm glass of lemon water for your morning cup of coffee. Umm, no! That’s just ridiculous. Sausage and Veggie Lasagna is not that kind of swap. In fact, the veggie version is so delicious, that I will never make “regular” lasagna again. Truth! Now, if only we could make that two-hour delay a permanent thing.
Only take 6 minutes to assemble this yummy lasagna!