Substitute shredded carrots, shredded zucchini and chopped spinach or broccoli for some or all of the meat in lasagna. You might be foregoing certain vegetables because you aren't sure how to cook them. Greens, such as spinach, kale, collard greens, Swiss chard, escarole and mustard greens can be blanched and then sauteed. Peppers, onions, pea pods, zucchini and summer squash are good sauteed or stir-fried. Asparagus, broccoli, cauliflower, carrots, green beans and sugar snap peas are best steamed, either on the stove top or in the microwave.
Many vegetables are naturally delicious, but some get even better when seasoned properly.
Experiment with herbs and spices, such as garlic, onion, curry, cumin, parsley, basil, oregano, thyme, dill and garlic powder. Steam or saute vegetables in chicken, beef or vegetable broth to add flavor. For example, rather than eating plain, boiled spinach, try sauteeing it in garlic, olive oil and chicken broth and seasoning with salt and pepper. Sometimes you can add vegetables and fruits to a dish and not even realize they're there. For example, add shredded vegetables, such as zucchini, summer squash and carrots, to meat loaf, homemade burgers and casseroles.