Assembling the lasagna 1 . Preheat oven to 375 ° F .
2 . In a 9x13-inch baking dish , add ½ cup marinara sauce to baking dish . Place pasta end to end , covering the bottom of the pan . Layer ½ cup sauce over the pasta , 1 / 3 of the vegetable filling over the sauce and 1 / 3 of the mozzarella slices and cheese filling over the vegetable filling . Sprinkle ¼ cup Parmesan cheese over the cheese filling . Place more pasta over the Parmesan cheese and repeat the layering process . Top with more pasta , remaining ½ cup sauce , remaining
mozzarella slices and cheese filling and remaining Parmesan cheese . Cover baking dish with lightly oiled foil .
3 . Place lasagna in preheated oven and bake 30 to 40 minutes or until lasagna is thoroughly heated .
4 . Remove from oven and let rest uncovered 15 minutes . Cut into squares and serve .
Makes 8 to 10 servings . Each serving with Easy Marina Sauce contains 396 calories , 23g total fat , 9g saturated fat , 0g trans fat , 87mg cholesterol , 969mg sodium , 32g carbohydrate , 3g fiber , 8g sugars , 17g protein , 17 Est GL .
Pork , Broccoli & Red Pepper Stir-Fry with Asian Brown Rice Noodles
BY BETH HILLSON
It ’ s light but filling . Serve this with a salad of baby spinach , orange slices , toasted pumpkin seeds and diced avocado , tossed with olive oil and white balsamic vinegar .
2 teaspoons salt 4 ounces gluten-free Asian brown rice noodles or gluten-free spaghetti ( not vermicelli ) 2 teaspoons olive oil or sesame oil , optional 1 marinated and grilled pork tenderloin
( about 1-11/4 pounds ) 3 tablespoons olive oil , divided 1 medium onion , cut in thin wedges 2 teaspoons crushed or chopped ginger 2 cloves garlic , crushed 1 broccoli crown ( about ½ pound ), cut into bite-size florets 1 red bell pepper , seeded , cut into strips 2 tablespoons rice vinegar 1/4 cup gluten-free chicken broth 2 tablespoons gluten-free soy sauce or tamari 1 tablespoon honey 2 teaspoons Sriracha sauce , optional
1 . Place salt and 2 quarts of water in a large saucepan and bring to a boil . Place noodles in boiling water and cook according to package instructions . Drain and rinse with cold water . Toss with 2 teaspoons olive oil , if desired , and set aside .
2 . While noodles cook , slice tenderloin and cut each slice into 3 strips .
3 . In a large wok or skillet , heat 1½ tablespoons the olive oil over medium heat . Add half the onion , ginger and garlic and sauté 2 minutes . Add the pork and sauté an additional 2 minutes . Remove to a plate . Add remaining oil , onion , ginger and garlic . Sauté 1 minute . Add broccoli and sauté an additional 2 minutes . Add red pepper and sauté another minute . Add vinegar and stir .
4 . In a small bowl , combine broth , tamari , honey and Sriracha sauce . Mix well and add to ingredients in the wok .
5 . Add pork and noodles . Bring mixture to a simmer and heat until noodles are warm , about 1 minute .
Serves 4 . Each serving contains 379 calories , 14g total fat , 2g saturated fat , 0g trans fat , 73mg cholesterol , 1835mg sodium , 35g carbohydrate , 2g fiber , 8g sugars , 27g protein , 20 Est GL .
Grilled Salmon with Balsamic Cherry Tomatoes
BY LAURA B . RUSSELL
Cherry tomatoes offer little bursts of flavor in a salad so why not give them a leading role ? In this recipe , the tomatoes are grilled for just a few minutes until their skins start to pop . The warm tomatoes soak in the balsamic vinegar , making them a bright , tangy topper for your salmon . A grill basket makes easy work of grilling tomatoes , keeping them from slipping through the grates . If you don ’ t have a basket , thread the tomatoes onto bamboo skewers . If you don ’ t eat salmon , this gluten-free recipe is delicious with grilled chicken , flank steak , pork and tuna .
2 cups cherry tomatoes 3 tablespoons olive oil , divided 1 garlic clove , smashed 1 tablespoon balsamic vinegar 1 teaspoon kosher salt , divided 1/4 cup loosely packed shredded basil 1½ pounds salmon fillet , about 1-inch thick , cut into 4 pieces
1 . Heat the grill to medium-high heat . Top the grate with a grill basket to keep the tomatoes from falling through the grate .
2 . Put tomatoes in a bowl and toss with 1 tablespoon olive oil . Dump tomatoes into the grill basket and cook until they start to char and pop , 3 to 4 minutes . Return tomatoes to the bowl and gently toss with garlic , vinegar , ½ teaspoon kosher salt , 1 tablespoon olive oil and basil . Set aside .
3 . Coat salmon with remaining 1 tablespoon olive oil and sprinkle with remaining ½ teaspoon salt . Place salmon on grill skin-side up and cook 4 minutes . Turn and cook until fish is just barely done , about 3 minutes longer . Fish will still be translucent in the center . ( Grill a few more minutes if you like your salmon thoroughly cooked .) Serve fish topped with tomatoes .
Serves 4 . Each serving contains 458 calories , 33g total fat , 7g saturated fat , 0g trans fat , 92mg cholesterol , 685mg sodium , 4g carbohydrate , 1g fiber , 3g sugars , 35g protein , 1 Est GL .
INSIDE HEALTH • 19