Low Fat Classic Veggie Lasagna
Elevate your pasta night with this guilt-free Low Fat Classic Veggie Lasagna—an irresistible, lightened-up twist on a beloved comfort food classic! Packed with tender zucchini, earthy mushrooms, and nutrient-rich spinach, this lasagna delivers layers of robust flavor complemented by a creamy blend of low-fat ricotta and mozzarella cheeses. The savory tomato sauce, infused with garlic, onion, and aromatic Italian herbs, ties the dish together in perfect harmony. Ready in just over an hour, this wholesome vegetarian recipe is hearty, satisfying, and ideal for feeding a crowd. Whether you're looking for a healthier alternative to traditional lasagna or simply craving a nutritious, veggie-packed dinner, this dish is sure to delight every guest at your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 9 sheets lasagna noodles
- 1.5 cups low-fat ricotta cheese
- 6 cups spinach
- 2 medium zucchini
- 2 cups mushrooms
- 1 cup low-fat mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 3 cups tomato sauce
- 3 cloves garlic
- 1 large onion
- 1 tablespoon dried Italian herbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
Chop the onion and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion becomes translucent.
Slice the zucchini and add it to the skillet along with the mushrooms. Cook for about 5-7 minutes until the vegetables are tender.
Add the spinach to the skillet, stir until wilted, and season with salt, pepper, and Italian herbs. Remove from heat.
In a mixing bowl, combine the low-fat ricotta cheese with half of the grated Parmesan cheese.
Spread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish.
Place 3 lasagna noodles over the sauce, not overlapping.
Spread half of the ricotta cheese mixture over the noodles.
Layer half of the vegetable mixture over the ricotta layer.
Spread more tomato sauce over the vegetables.
Repeat the layers with 3 more noodles, the remaining ricotta cheese mixture, the remaining vegetables, and more tomato sauce.
Finish with the last 3 noodles, the remaining tomato sauce, and sprinkle both mozzarella and the remaining Parmesan cheese on top.
Cover with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Let the lasagna cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 9496 mg | 413% | |
| Total Carbohydrate | 486.6 g | 177% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 79.2 g | ||
| Protein | 185.6 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2522 mg | 194% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4849 mg | 103% | |
*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.
