Tighten your belt; today’s recipe for vegetable lasagna is not only super delish, it’s also lighter than your average lasagna. The secret: replacing half the layers of pasta with lightly cooked zucchini. (Don’t worry, they blend right in.)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
How To Cook Vegetable Lasagna- Everyday Food with Sarah Carey
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