The temperature has dropped and I’m starting to feel that old familiar craving I get every fall for lasagna. Something about the cooler weather makes me want to curl up with a glass of wine and a plate full of pasta and cheese. This year, I figured out how to tweak my favorite comfort food so it’s healthier. I used whole-wheat noodles and loaded up the casserole with veggies like spinach, zucchini, squash, eggplant, and shredded carrots. Then I topped it off with some reduced-fat ricotta and part-skim mozzarella. And when I served it, I first filled two-thirds of my plate with a big green salad, which forced me to cut myself a smaller piece. The end result had more flavor than the standard dish I usually make—and it went perfectly with a glass of pinot noir!