When it comes to comfort food, few dishes can rival the layered delight of lasagna. But traditional lasagna recipes, loaded with meat, cheese and refined carbs aren’t exactly known for their nutritional value.

Rachel Koroscik, a community education specialist at Leishman Center for Culinary Health at Northwestern Medicine Kishwaukee Hospital, takes popular comfort foods like lasagna with meat sauce, cornbread and peach cobbler, and gives them a makeover to help people enjoy some of their favorite dishes while getting additional nutrients from plant-based ingredients like produce, olive oil and whole grains.

During a recent Leishman Center cooking class, Koroscik shared her Simple Vegetable Lasagna recipe — a lighter take on classic lasagna. Koroscik’s vegetable lasagna can also be an eggless meal if made with egg-free or vegetarian noodles.

“This flavorful and veggie-packed lasagna was featured in our ‘Soul for Your Health: Better for You Comfort Foods’ class,” says Koroscik. “It’s a satisfying and nutritious meal, plus a great way to incorporate more vegetables into your diet. I’m so happy with the end product and hope it’s something your whole family will love!”

Simple Vegetable Lasagna

Servings: 8

Ingredients

Your base ingredients should include:

• 1 jar of low-sodium marinara
• 9 no-boil lasagna noodles
• 2 cups (16 ounces) low-fat cottage cheese
• 2 cups (8 ounces) low-moisture, part-skim, grated mozzarella cheese

For the vegetable mixture, you’ll need:

• 1 tablespoon extra-virgin olive oil
• 3 large carrots, finely chopped
• 1 large yellow onion, finely chopped
• 1 bell pepper, finely chopped
• 4 cloves garlic (or 1 teaspoon garlic powder)
• 1 bag (5 ounces) of greens (spinach, baby chard or kale), roughly chopped
• 2 teaspoons dried oregano or Italian seasoning
• 1/8 teaspoon salt
• Ground black pepper, to taste

Instructions

Step 1: Prepare

• Preheat the oven to 425 degrees Fahrenheit.
• Get out a 9-inch by 9-inch baking dish.

Step 2: Cook vegetables

1. Heat olive oil in large skillet over medium heat until shimmering.
2. Add carrots, onions, peppers and salt.
3. Cook 10 to 12 minutes, stirring every couple of minutes, until tender and golden brown.
4. Add garlic, herbs and greens.
5. Cook until greens wilt and garlic and herbs are fragrant.
6. Remove from heat and set aside.

Step 3: Make filling

• Mix cooked vegetables with cottage cheese and black pepper in a medium bowl. Gently stir until well combined.

Step 4: Lay first layer (bottom to top)

1. Spread 1/2 cup tomato sauce on the bottom of the 9-inch by 9-inch baking dish.
2. Place 3 lasagna noodles (snap off ends to fit or overlap edges).
3. Spread half cottage cheese mixture evenly over the noodles.
4. Spread 3/4 cup tomato sauce evenly over cottage cheese.
5. Sprinkle 1/2 cup shredded cheese on top.

Step 5: Lay second layer

1. Place 3 more noodles.
2. Spread remaining cottage cheese mixture.
3. Sprinkle 1/2 cup shredded cheese on top.
4. (No tomato sauce in this layer.)

Step 6: Lay top layer

1. Place final 3 noodles.
2. Spread 3/4 cup tomato sauce over the noodles (you may have extra sauce).
3. Top with 1 cup shredded cheese.

Step 7: Bake

1. Cover with parchment paper or foil (don't let it touch cheese).
2. Bake covered for 20 minutes.
3. Uncover and bake 15 more minutes until bubbly and the cheese is beginning to turn golden brown.
4. Remove from oven and let cool 15 to 20 minutes before serving.

Recipe Tips and Variations

Technique tip: Coarsely pulse all vegetables in a food processor before sautéing them. This allows them to soften quicker and creates a softer filling.

Swap ideas: Opt for whole grain lasagna noodles or bean noodles (both are available in a no-boil format) for added fiber, protein and other nutrients.

Optional add-ins: The more vegetables the better! Feel free to add your favorite veggies, such as sliced zucchini and mushrooms, to the mix.

Homemade Marinara Sauce

Want a homemade marina? Try Rachel’s Red Sauce recipe below. It’s easy and full of flavor.

Ingredients:

• 1 (28 ounce) can of no salt added crushed tomatoes
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon maple syrup
• Ground black pepper, to taste

Preparation:

1. Combine tomatoes, Italian seasoning blend, garlic powder and onion powder in medium saucepan.

2. Over medium heat, bring to a boil and then reduce heat to a simmer. Cook for 15 to 20 minutes, to allow flavors to develop.

3. If too acidic in taste, add sweetener.

4. Use on a pizza crust or over your favorite noodles.

Ingredients That Make a Difference:

Carrots: Rich in beta-carotene, which your body converts into vitamin A, carrots are known for promoting healthy vision, especially in low-light conditions. Beyond their eye-heath benefits, carrots are a good source of fiber, which aids in digestion and promoting satiety. Carrots also contain antioxidants that may reduce your risk of chronic diseases.

Garlic: A pungent bulb with a long history of culinary and medicinal uses, garlic contains several nutrients for your body, including manganese, vitamin B6, vitamin C, selenium and fiber. The strong taste of garlic also goes a long way recipes without adding fat or many calories. For example, one clove of garlic has approximately four calories.

Leafy greens (spinach, baby chard and kale): Greens are high in vitamins A, C and K, which are important for healthy vision and immunity. They also contain antioxidants that help reduce inflammation in your body and combat cellular damage.

Cottage cheese: This mild-flavored dairy product is a great source of protein, essential for building and repairing tissue. Cottage cheese is also rich in calcium and phosphorus, which are minerals needed for strong bones and teeth.