Diet Friendly Veggie Overload Lasagna
Indulge guilt-free with this Diet Friendly Veggie Overload Lasagna, a deliciously healthy twist on a classic comfort food. Packed with layers of vibrant zucchini, tender eggplant, and nutrient-rich spinach, this recipe is a vegetable lover’s dream. Every bite features a creamy blend of low-fat ricotta, mozzarella, and Parmesan cheese, all nestled between hearty whole wheat lasagna noodles and smothered in a flavorful marinara sauce that’s low in sodium and sugar-free. Perfectly seasoned with garlic, basil, and oregano, this dish is as aromatic as it is satisfying. Ready in just over an hour and ideal for meal prep, this veggie-loaded lasagna not only caters to mindful eaters but also guarantees crowd-pleasing comfort. Great for weeknight dinners or a health-conscious twist at gatherings, it’s proof that indulgence can be wholesome!
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Recipe Information
Ingredients
- 2 large Zucchini
- 1 medium Eggplant
- 4 cups Spinach leaves
- 2 cups Mushrooms
- 1 cup Low-fat ricotta cheese
- 1.5 cups Shredded part-skim mozzarella cheese
- 0.5 cup Low-fat Parmesan cheese
- 9 pieces No-boil whole wheat lasagna noodles
- 3 cups Marinara sauce (low-sodium, no sugar added)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little olive oil.
Using a mandoline or sharp knife, thinly slice the zucchini and eggplant lengthwise into strips (approximately 1/8 inch thick). Lay them on a paper towel, sprinkle lightly with salt, and let them sit for 10 minutes to release moisture, then pat dry.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the mushrooms and cook until softened and their liquid has evaporated, about 5 minutes. Stir in the spinach until just wilted. Season with a pinch of salt and pepper, then set aside.
In a medium bowl, mix together the ricotta cheese, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Stir in the dried basil, dried oregano, and a pinch of pepper.
Spread 1/2 cup of marinara sauce into the bottom of the prepared baking dish.
Layer the dish as follows: 3 pieces of lasagna noodles (ensure they slightly overlap), a layer of sliced zucchini and eggplant, 1/3 of the sautéed spinach and mushroom mixture, 1/3 of the ricotta cheese mixture, and 1/2 cup of marinara sauce. Repeat this layering process two more times, finishing with the remaining marinara sauce on top.
Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese evenly over the top.
Cover the baking dish tightly with aluminum foil (to prevent sticking, lightly spray the foil with cooking spray first). Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 9946 mg | 432% | |
| Total Carbohydrate | 543.8 g | 198% | |
| Dietary Fiber | 97.4 g | 348% | |
| Total Sugars | 119.2 g | ||
| Protein | 195.0 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3025 mg | 233% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 8162 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
