Edgy Tips to Fresh Mt. Lasagna You'll Applaud

"The original lasagna recipe contained about 36 grams of fat. We cut that back to 11...primarily by removing the meat from the meat sauce and making a cream sauce with low-fat milk and just a little bit of olive oil." -- Patsy Jamieson

Yesterday I went to a matinee and watched the doomsday film 2012. When you look at your watch five times, think about your latch-key pooches, and fantasize about warming up your homemade veggie lasagna--it's obvious--the movie isn't earth moving nor did it make the Earth move for me. I gave it a 3.2 on a 10.9 Richter scale. (Woody Harrelson's character amused me.) Although watching California drop into the Pacific Ocean did move me to go get popcorn (no butter since the world probably will continue after December 21, 2012) to take the edge off... More good news. My Mt. Veggie Lasagna, a comfort food, was the solution to make me feel safe, satisfied and cozy once back home with my four-legged companions. True, I live just a few blocks away from the Lake, which is deep and cold and could create a tsunami, claim scientists. So, I needed to warm up and tune out "the end is near" stuff in my head. And I put leftover lasagna in the microwave and savored the Italian dish (I tried to forget the demise of Italy in the disaster flick). In real life, my almost homemade Mt. Lasagna is one way to chill out when you're on edge...

1. Use Different Cheese(s). I used ricotta, mozzarella, Monterey Jack and mild cheddar. You can go for low-fat. Or not.

2. Hold the Meat, Do Chunky Fresh Veggies. I used fresh pieces of cruciferous veggies cauliflower, broccoli), zucchini and tomatoes. No need for beef here.