Eating healthy is a challenge for the strongest of “beings” under normal circumstances, but holidays always present an even bigger challenge.   Especially, when our holidays seem to be centered on sugary goodness—which is (of course) is the case with Valentine’s Day.

Just thinking about a “box of chocolates” makes me drool.  Forrest Gump made an understatement when he declared that life was a box of chocolates.  Some days are milky and others are dark.   Throw in nuts and caramel and you’ve got a party.  Coconut, to me, always signals “yuck” and I’m always sure to purge the box of the flakey whites upon receipt.  I’m superstitious—what can I say.

This weekend is going to be especially challenging for me due to the fact we are “officially” celebrating my 6 year-old’s birthday.  (It’s not official until you break cake with at least ten other 6 and unders, you know).  Sitting next to me while I write this is a gigantic pirate cake.  I’m tempted to dip my digits into the icing, but I know I should hold off.  Knowing my little guy, he’d notice the “chocolate dirt” under my fingernails in the morning.

So, how am I going to salvage the weekend—and, set a good example for my kiddos? The answer lies in moderation and supplementation.  I’ll freeze the chocolates and for every piece of candy I want to eat, I’ll visit the fruit basket.  And, if I really get desperate—I’ll melt a piece of chocolate and dip my pineapple for a double delight.

Additionally, nothing else screams “Valentine’s dinner” to me than lasagna.  And, coincidently, there is no better place to hide veggies.   Cheese and extra sauce is the perfect cover.

Below is my favorite lasagna recipe (because it tastes yummy with almost any veggie you have lurking in your crisper).  I clipped it out of a local newspaper a few years ago and I’m not sure of it’s origin at this point because I typed it up for my recipe archive and forgot to source it—so, sorry Aunt Beverly.  I apologize in advance for not giving you credit.

Make this lasagna with the vegetables you like and have on hand—
asparagus and mushrooms; zucchini and spinach; broccoli and carrot; eggplant and bell pepper.

Prep time: 50 minutes
Cooking time: 40-42 minutes

4 cups cooked vegetables (choose two vegetable options on opposite page)
4 1/2 Tbs. butter
1 medium-large onion, chopped
1 1/2 Tbs. plus 1/4 tsp. salt
15 oven-ready lasagna noodles
2 1/2 cups milk
1 cup canned chicken broth
6 garlic cloves, smashed with the side of a knife
5 Tbs. flour
Freshly ground pepper, to taste
1 1/4 cups grated Parmesan cheese
1/2 pound fontina (or provolone) cheese, grated (2 1/2 cups)

Heat 2 Tbs. butter over medium-high heat in a large skillet. Add onion; cook until soft and golden brown, about 5 minutes. Set aside.

Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan. Add noodles and soak until soft and pliable, 10 minutes. Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.)

Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes. (Or slowly heat in a medium saucepan over medium-low heat.) Fish out garlic; discard.

Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended. Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in 1/2 cup Parmesan, 1/4 tsp. salt and pepper to taste. Remove from heat; place plastic wrap directly on the sauce’s surface.

Adjust rack to upper-middle position and heat oven to 425 degrees. Smear 1/4 cup of the sauce over bottom of baking dish. Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs. Parmesan. Assemble final layer with remaining noodles, sauce and cheeses.

Seal with foil and bake until bubbly, about 35 minutes. Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer. Let stand 10-15 minutes before serving.

Happy Valentine’s Day 2010 fruit and vegetable fans (or, lovers of this blog—which are not always one and the same)!