Join Fitness Chef Christine on 'Lean and Clean with Fitness Chef Christine' as she guides you through two healthy and delicious recipes: Skinny Pasta and Vegetable Lasagna. Discover how to incorporate more vegetables into your diet with these inventive dishes. Learn step-by-step instructions for making a vegetable-packed skinny pasta sauce and a nutrient-rich lasagna. Christine also shares tips on using different vegetables, preparing the fillings, and baking the dishes to perfection. Don't miss out on these flavorful and health-conscious recipes.

00:00 Welcome to Lean and Clean with Fitness Chef Christine

00:10 Skinny Pasta: A Low-Carb Delight

00:38 Roasting Vegetables for a Flavorful Sauce

02:14 Preparing the Vegetable Lasagna Filling

05:45 Assembling the Vegetable Lasagna

09:50 Blending the Roasted Veggies into Sauce

11:31 Final Touches and Taste Test

14:24 Conclusion and Encouragement to Try the Recipes

Recipe 1: Skinny Pasta with Roasted Veggie Sauce

Ingredients:

• Cherry tomatoes
• 1 onion, chopped
• Fresh rosemary
• Fresh basil
• 1 yellow squash (or zucchini)
• 2 slices Parmigiano Reggiano
• Extra virgin olive oil
• 1 teaspoon chopped Kalamata olives
• Salt and pepper
• Skinny pasta (plant-based pasta with no carbs)
• Additional fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place cherry tomatoes, chopped onion, fresh rosemary, fresh basil, and yellow squash on a baking sheet.
3. Add the Parmigiano Reggiano slices or rind for flavor.
4. Drizzle with extra virgin olive oil and toss to coat.
5. Sprinkle chopped Kalamata olives, salt, and white pepper over the veggies.
6. Roast in the oven until tomatoes are blistered and the squash and onions are soft.
7. Puree the roasted veggies in a blender until smooth. Add more fresh basil before blending if desired.
8. Rinse the skinny pasta with boiling hot water to remove any starchy flavor.
9. Toss the pasta with a bit of olive oil and torn basil leaves.
10. Combine the pasta with the roasted veggie sauce and serve, topped with a sprinkle of Parmigiano Reggiano.

Recipe 2: Veggie-Packed Lasagna

Ingredients:

• 15 oz whole milk ricotta cheese
• ¼ cup Parmesan cheese
• ¼ cup shredded mozzarella cheese
• 2 cups frozen, defrosted, and drained spinach
• Fresh basil leaves
• 1 cup cooked Italian sausage (or other desired protein)
• 1 zucchini, chopped
• Salt and pepper
• 2 eggs
• No-boil lasagna noodles
• High-quality store-bought tomato sauce (e.g., Michael's of Brooklyn)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, blend ricotta cheese, Parmesan cheese, shredded mozzarella, spinach, fresh basil, cooked sausage, and chopped zucchini.
3. Add salt and pepper to taste.
4. Once the mixture is smooth, add the eggs and blend again.
5. In a baking dish, spread a thin layer of tomato sauce on the bottom.
6. Place a layer of no-boil lasagna noodles on top of the sauce.
7. Add a layer of the ricotta mixture, spreading it evenly.
8. Add a small amount of shredded mozzarella on top of the ricotta mixture.
9. Repeat layers, ending with a layer of lasagna noodles and sauce.
10. Bake for 30-35 minutes until bubbly and heated through.
11. Allow the lasagna to cool before slicing and serving.

Thank you for joining me today . I hope these veggie-packed recipes inspire you to add more vegetables to your life. Remember, it's all about being creative and enjoying the flavors and benefits of healthy eating. If you try these recipes, let me know how they turn out! Don't forget to subscribe and give us a thumbs up if you enjoyed this episode. Sending you lots of love and healthy vibes!

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