As a kid (and years into adulthood), it was my daily mission to try and veto vegetables from the menu. However, recent evidence suggests there’s even more reason to throw another veggie into the salad mix – one that’s sure to help the entire family breathe a little easier.
According to a recent study conducted by the University of Nottingham, people who had vitamin A or C deficiencies in their diet had a higher risk of becoming asthmatic.
Dark green and yellow vegetables such as broccoli, spinach, carrots, squash and sweet potatoes contain volumes of Vitamin A, while Vitamin C is also found in many of the same veggies and citrus fruits.
Low levels of Vitamin C in the blood were associated with a 12 per cent rise in incidence of the disease. Analysis also showed that those with asthma had an average daily intake of Vitamin A which was between a quarter and a third of the recommended level. Those with severe asthma had the lowest levels of Vitamin A. Scientists theorize that these vitamins might help to neutralize airway constriction during an asthma attack by countering the inflammatory response.
Finding innovative ways to trick my little baby, and my big baby, into eating their veggies is a daily struggle. However, this lasagna is a big hit, and you can laden it full of leafy greens, carrots, broccoli, and whatever veggies happen to be in your fridge or freezer.
PREPARATION: Preheat oven to 180°C/350°F. Place Eggplant (sliced), carrotts (sliced), mushrooms (quartered) and red peppers (diced) in a roasting pan, coat with 5 tablespoons of oil, season with salt and pepper, and bake for 25 – 30 minutes.
Heat the remaining 1 tablespoon oil in a large pan, add onion, spices, diced bell pepper, and garlic and saute until garlic is translucent. Add crushed tomatoes and herbs and simmer for 10 minutes. Remove from heat and stir through roasted vegetables.
*If you’re in a time crunch – skip making the sauce from scratch and just use a really good tomato-based pasta sauce from a jar – I love “Newman’s Own,” or “Amy’s Organic.”
In a large bowl, mash ricotta with a fork and add in 1 clove of minced garlic and torn pieces of mozerella and basil. Blanch spinach in a pot of boiling water for 30 secs or until wilted. * You can also use frozen spinach and add other frozen (or cooked) veggies such as broccoli, peas, or beans into the mix. Drain and add to ricotta mixture. Leave aside.
In a large greased baking dish spoon half the roast vegetable sauce (or sauce from the jar), followed by a layer of lasanga noodles, trimming noodles to fit dish if needed. Spread ricotta mix on top and top with another layer of noodles. Add a layer of chopped Italian parsley. Spoon over remaining half of sauce, followed by a layer of noodles. Sprinkle with a layer of grated cheese and bake for 30 – 40 minutes, or until golden brown.
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