Ready for a healthy kitchen adventure? Mollie Katzen—author, most recently, of The Heart of the Plate: Vegetarian Recipes for a New Generation—can show you how she flips. That means taking a traditionally heavy, calorie-laden, high-carb dish and reversing the ratio of starch and cheese to veggies. Read all about the Winter Lasagna flip Katzen made for us in her Berkeley kitchen, then scroll her step-by-step method here (see the full recipe on page 252 of The Heart of the Plate). Ready to flip?
Leeks can be tricky to clean. Katzen swirls the slices in cold water, then lifts them out of the wash water by the handful. (Dumping the whole bowl into a colander just transfers the dirt back onto the leeks!)
Keep the vegetables large enough so they’ll have integrity after they’re cooked (they’ll shrink as they soften in the cooking process). Begin by melting the leeks in olive oil, then add the other vegetables one by one, starting with the sturdiest, longest-cooking ones.
Meanwhile, place an overlapping layer of half-cooked lasagna sheets in an oiled baking dish. Spread with a thin layer of ricotta and mozzarella, more noodles, another shmear of ricotta, and the cooked vegetables. Sprinkle with a bit of Parmesan.
Bake till hot and browned. Cool long enough for the lasagna to set for easy slicing, but serve warm.
Congratulations! You have successfully executed the flip.
Are you a Mollie fan? Have you ever flipped? Tell us about it, or share other tricks you have for making healthy versions of lasagna and other high-carb dishes, in the discussion box below!
Photos by Chris Rochelle / CHOW.com