Cheesy shell lasagna

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Posted: Friday, February 7, 2020 6:00 am

One thing the hubby has become very good at lately with his attempts to eat healthier is to help me cook ahead on weekends so we have plenty of home-cooked leftovers for the week, as well as proportioned meals to grab for lunches.

Weekends will find us cooking sometimes up to six or eight meals just so we’re better prepared for the week ahead. (Yes, the grocery bills are higher, but they’re more than offset by the money we save by not buying lunch every day.)

I like to have a variety of food options available when I’m grabbing a to-go container, from Cajun to Asian to Italian.

I adore Italian food, and if I were ever stranded on a deserted island and could choose just five foods to eat the rest of my life, lasagna would top that list (followed very closely by good-quality chocolate.) But I’m fairly certain lasagna is the world’s perfect food.

Well, it’s perfect except that it’s definitely a meal to splurge on, calorie-wise. I love my lasagna heavily laden with cheese – the best part of many a meal – so we limit our lasagna intake to just a few times a year.

This recipe, while not completely low-cal on its own, is a great substitute when you get a craving for lasagna. (In my case, that’s weekly.) This one-dish meal has plenty of savory sauce, but about half the amount of noodles and cheese as in traditional lasagna. Yet it still somehow ends up being cheesy enough to feel like you’re treating yourself.

And the hubby, not the biggest lover of Italian food, loves this meal. I think he views it as more of a hot dish than Italian food – which probably is a fair assessment – but especially likes the fact that it reheats well.

The kiddo? Not a fan, even though you’d think this would be kid friendly. (He doesn’t like the diced tomatoes. Or the shell pasta. Or the meat. Or the cheese.)

Luckily he can find something else to eat amongst all the leftovers in the fridge.

For the recipe, see the Banner's online or print edition.

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