At our house we have Meatless Mondays and Fish Fridays. The kids like it because it seems as if it is a special day of the week. Meatless Mondays is a national campaign and they have a website  that has some really great recipes. The idea behind the campaign for a healthier America and the prevent of heart disease, stroke, diabetes, and cancer - four of the leading causes of death in America.

Everyother meal during the week does not necessarily contain meat, but I make it a point to single out these days and to use it as a way to educate my children as well. 

Meat-based diets consume 7 times more land than plant-based diets. Also, livestock account for more greenhouse gases than all the cars on the planet. 

My Kids and I favorite meatless monday recipe is this lasagna.  

Lotsa Green Lasagna

Makes 6 servings

It's
hard to find ANYONE who doesn't like lasagna. And once you've thrown
together the ingredients, your work is pretty much done. No need to
hover over the stove. Plus it's very forgiving! It can easily be left
in a low-temperature oven to stay warm when someone's running late.
Reheats well, too.  

6-8 uncooked lasagna noodles
1 teaspoon olive oil
Cooking spray
1-1/4 cups chopped broccoli
1 cup chopped carrots
1/2 cup chopped scallions
1-1/2 minced garlic cloves
3 tablespoons all-purpose flour
1 cup skim milk
1/4 cup fresh Parmesan cheese
1/4 teaspoon pepper
5 oz frozen chopped spinach
1/2 cup low fat cottage cheese
1/2 cup low fat mozzarella cheese, shredded 
1/4 cup low fat goat cheese

1. Boil lasagna noodles per directions on the box.
2. Saute carrots, onions, garlic and broccoli in olive oil. Sauté until tender and set aside.
3. Combine mozzarella, goat and cottage cheeses in a bowl. Mix until and set aside.
4. In
   a saucepan, stir together flour and milk until well blended, then heat
   to boiling, stirring constantly. Remove from heat when thick (it will
   take about 5 minutes). Season with pepper and add 1/8 cup of Parmesan.
   Stir until smooth, then mix in the spinach. Set aside 1/4 cup to use
   later (for the top layer of the lasagna).
5. Spray a 9x9 inch
   baking dish with cooking spray. Spread 1/4 cup of the spinach mixture
   on the bottom. Next, then lay 2-3 lasagna noodles over the spinach
   mixture (you may need to cut noodles to fit the pan).
6. Pour half the remaining spinach mixture over the noodle layer.
7. Spread half the carrot-onion-broccoli mixture over that, then add another layer of noodles.
8. Pour rest of the remaining spinach mixture on top of the noodles.
9. Spread the rest of the carrot-onion-broccoli mixture over that, then top with a layer of noodles.
10. Spread the reserved 1/4 cup of the spinach mixture over the noodles and sprinkle with 1/8 cup Parmesan cheese.
11. Cover and bake at 375 degrees for 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts
211 Calories per Serving, Total
Fat 3.5g, Saturated Fat 1g, Cholesterol 12 mg, Sodium 369 mg,
Carbohydrate 29g, Fiber 2g, Protein 14g

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