Many of my readers have been asking me to assemble my columns in a cookbook, a sequel to my first book, "Island Light Cuisine," published in 2003. Finally, after a year of testing, retesting and writing, I have finished "Global Light Cuisine." The book contains some of the most popular recipes from this column, in which I lighten up both Island-style and international recipes. The recipes come from family, friends, acquaintances and my travels. I went from local to global. All the recipes have been tested and nutritionally analyzed. So, if you are watching your fat and carbohydrate intake, you can look at the bottom of each recipe and know just what you're getting.

"Global Light Cuisine" is in bookstores or can be ordered online from http://www.globallightcuisine.com. Or download it as an e-book.

Without you, my readers, this book would not have possible. Thank you for your continued interest in preparing healthful foods.

The following recipe is one that will appear in the cookbook.

Angela Inouye created this quick and delicious lasagna recipe for her food service class at Kaimuki High School and uses meatless Boca-brand burgers in place of meat. I am a big fan of Boca burger. It is still the best meat alternative I have found. If you have other favorites, let me know about them so I can try them. I am always open to try new products. I have used Boca burgers in place of ground beef in many of my recipes — lasagna, chili, tostadas, meatloaf and even adobo.

Boca burgers are made from soy and wheat gluten. Boca is a subsidiary of Kraft foods. Many of their products serve as a meat analog. You can usually find them in the frozen section of the supermarket or health food stores. They are a good source of protein, complex carbohydrates and fiber and are easy to prepare. I used to cut up the whole Boga burgers for recipes that call for ground beef, but now I can buy Boca Meatless Ground Burger.

ANGELA'S QUICKIE VEGGIE LASAGNA WITH BOCA