Vegetable Lasagna

3 Whole wheat lasagna noodles

1 tsp olive oil

8 ounces baby portobello mushrooms, sliced

1 1pound eggplant, peeled and chopped (about 3 cups) 

3 cups baby spinach

1 Tbsp lemon juice 

1/2 cup reduced fat ricotta cheese

1 16ounce jar low salt tomato sauce (or homemade sauce if you prefer)

1/2 cup part skim shredded mozzarella cheese

Preheat oven to 350 F. Coat the dish with cooking spray
Cook lasagna noodles
Heat olive oil pan. Add vegetables and saute until tender
Whisk lemon juice and ricotta in a bowl then cut cooked noodles.
Assemble lasagna. Place 1/3 of the tomato sauce in bottom of baking dish. Layer 1/3 of noodles, 1/2 of vegetable mixture and 1/2 of the ricotta cheese. Repeat for the second layer. Top with remaining pasta and sauce, then cover the dish with foil and bake for 15 minutes. Let sit for 5 minutes before serving.

Build Your Bones

CALCIUM- the key for healthy bones, but they need other nutrients like

VITAMIN D- helps us absorb calcium. Most people should strive for 800 to 1,000 IU a day, which usually requires a supplement.

VITAMIN K- helps bones synthesize proteins involved in calcium use. Get Vitamin K from broccoli, spinach, kale and other leafy green veggies.

MAGNESIUM- helps form and maintain bones. Find it in Spinach, beans, nuts and whole grains. Women should strive for 320mg a day and men for 420mg.

from http://www.berkeleywellnessalerts.com/

AVOID CRASH DIETS!!

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