How I cooked a lighter version of my mom's lasagna that still hits the spot

My mom's lasagna was always the highlight of Sunday dinners, with layers of cheese and meat that brought everyone joy. Lately, I've been trying to eat better (you know, nurse's advice and all), but I didn't want to give up that comfort. So I swapped out some of the full-fat cheese for part-skim and added more veggies to the sauce. After a few tries, I got it to where it still tastes like home, but it's easier on the waistline. It brings back all those Sunday memories, but now I feel good about serving it more often. (Seriously, my sister didn't even notice the changes!)

3 comments

3 Comments

tyler_hill5d ago

Tried zucchini layers instead of some noodles once.

chen.nancy5d ago

Forget the watery mess if you salt and drain them first.

hayes.joel5d ago

How good is that feeling when you nail a healthier swap and nobody can tell? Your take is spot on, loading up the sauce with veggies is low-key genius for keeping it hearty. I did something similar last summer with thin zucchini slices instead of a couple pasta layers, and it totally worked. It's awesome you kept that Sunday dinner vibe without all the guilt.