My friend Amy has some crazy stomach problems going on, and she has to be very careful what she eats to prevent a seriously painful episode. She’s trying to stay healthy and put some variety into her diet, so I’ve been coming up with yummy things her sensitive tummy can handle. Bread, cheese and veggies with low acidity get the go-ahead, so I threw together a simplified version of lasagna that anyone can enjoy. Feel free to experiment with the content of this dish–try adding your favourite veggies and maybe some veggie sausage or ground turkey (got some left over from Turkey meatloaf?)

I can’t talk about Amy during Homage Week without mentioning her fabulousness, so as a serving suggestion for this Amylicious meal, I recommend throwing on some bling and donning your 4″ Louboutin booties.

Ingredients:
1/2 box whole wheat spaghetti*
1/2 large eggplant, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 bag frozen chopped spinach
1/2 bottle tomato sauce (omit if you’re Amy)
1 bag shredded mozzarella (I used reduced fat, and it tasted alright but the consistency after baking was kinda weird)
1 tsp olive oil for cooking the veggies
salt, pepper, garlic powder and Italian seasoning to taste

*Go ahead and make the whole box of spaghetti if you like; in the next week, I’ll feature 2 recipes you can make easily with pre-cooked spaghetti.

1. Preheat oven to 375 degrees and boil water for the pasta. Cook the spaghetti until it just barely turns al dente; you don’t want it to get overcooked in the oven.
2. Thaw the spinach & chop up your veggies. You can either sautee or roast them while you wait for the pasta to be ready (I prefer roasting, both because it gives the veggies a nice flavour and it doesn’t require standing at the stove.) If you do roast them, drizzle no more than a teaspoon of olive oil over the baking sheet, then mix the veggie pieces around to coat them on both sides. If you sautee them, use a non-stick pan and 1 tsp or less of olive oil (in either case, it is possible to omit the olive oil completely.)
3. Drain pasta and return it to its pot. Add cooked veggies and spinach to the pot along with a little tomato sauce and all the spices, and mix everything well. Transfer your concoction to a lasagna pan and top with shredded cheese.
4. Cover the pan with foil and bake for about 30 minutes. Remove the foil and brown the cheese for another 5-10. Reapply your Chanel lipstick and enjoy!