Vitamin Awesome

People always say that eating carrots help your vision. Or they turn your skin orange. There is some truth to both of these statements, but let's look more into it.

Vitamin A is a fat-soluble vitamin, meaning it gets absorbed along with fat in your body and gets stored in your liver. As I mentioned a few posts back, fat-soluble vitamins (A, D, E, K) can reach a toxic level in your body and can result in adverse reactions (like turning your skin orange). This is why, if you are considering a vitamin A supplement, please consult a nutritionist or physician beforehand.

Vitamin A comes in two forms: plant and animal. The vitamin A in plant sources is called carotenes, and can be found in high concentrations in carrots, winter squash, apricots, peaches, red pepper spinach, kale, and broccoli (think deep orange, red, and green veggies). In animal sources, the vitamin is called retinol. Retinol is associated with the fat in the animal sources, and can be found in whole milk, butter, egg yolk, liver, and fatty fish. Retinol is the active form of vitamin A, but carotenes can be converted into retinol in your body.

Retinol provides us with lots of benefits. We need it for our vision, cell differentiation, and bone growth. It helps create white blood cells to fight off infection and strengthen the immune system. It also keeps the mucous linings in our bodies (eyes, intestines, respiratory, urinary) moist and more effective at keeping bacteria from seeping through and causing infection.

Let's hear it for vitamin A. It truly is awesome. Here is an easy lasagna recipe to help you get a good portion of the stuff. (Psst: Farmers markets are beginning to open, and there is lots of fresh local spinach to be gobbled!!)

Spinach Lasagna with White Sauce

Ingredients:
10 oz fresh spinach (about 6 cups)
29 oz jar of alfredo-style sauce
1/2 cup milk
1 package of lasagna noodles
1 pint ricotta cheese
1 egg
1 cup shredded carrots
1 cup chopped mushrooms
1/2 cup shredded mozzerella cheese

Directions:
1. Preheat oven to 350 deg F. Grease a 10x15 baking pan.
2. Place spinach in a medium bowl. Mix in ricotta cheese. Beat egg with wire whisk and add to the bowl. Stir well.
3. Combine pasta sauce and milk in a medium bowl.
4. Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
5. Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.