Low Fat Vegetable Lasagne
This hearty yet nutritious Low Fat Vegetable Lasagne is a guilt-free twist on a classic comfort dish, perfect for those seeking a lighter option without compromising on flavor. Packed with vibrant layers of tender zucchini, eggplant, red bell peppers, and nutrient-rich baby spinach, this recipe combines wholesome whole wheat lasagne sheets with a creamy blend of low-fat ricotta and Parmesan cheeses for a satisfying bite. A robust tomato sauce, infused with garlic, oregano, and basil, binds the dish together, while a final sprinkle of golden, bubbly low-fat mozzarella crowns the lasagne beautifully. Ready in just over an hour, this culinary delight is a fantastic choice for feeding a crowd or meal prepping for the week. Ideal for health-conscious home cooks, this lower-calorie version of vegetable lasagne is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 12 sheets Whole wheat lasagne sheets
- 2 medium Zucchini
- 1 large Eggplant
- 2 medium Red bell pepper
- 4 cups Baby spinach
- 1 medium Onion
- 3 cloves Garlic
- 28 oz Canned diced tomatoes (no salt added)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 cup Low-fat ricotta cheese
- 1 cup Low-fat mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Low-fat milk
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the zucchini, eggplant, and red bell peppers into strips. Dice the onion, and mince the garlic.
Heat a large skillet over medium heat and add the olive oil. Sauté the onion and garlic until fragrant, about 2-3 minutes.
Add the zucchini, eggplant, and bell peppers to the skillet and cook for 5-7 minutes until the vegetables are softened. Season with salt, black pepper, oregano, and basil.
Stir in the canned diced tomatoes and tomato paste. Simmer for 10-12 minutes to allow the flavors to meld. Set aside.
In a bowl, whisk together the ricotta cheese, Parmesan cheese, and low-fat milk until creamy.
Spray a 9x13-inch baking dish with non-stick cooking spray. Spread a thin layer of the vegetable-tomato mixture on the bottom of the dish.
Place 3 lasagne sheets over the sauce, slightly overlapping, to form a single layer. Top with one-third of the ricotta mixture, followed by a layer of the spinach leaves.
Repeat the layers (vegetable sauce, lasagne sheets, ricotta mixture, and spinach) two more times, finishing with a final layer of vegetable sauce.
Sprinkle the shredded low-fat mozzarella cheese evenly on top of the lasagne.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Allow the lasagne to rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 7366 mg | 320% | |
| Total Carbohydrate | 576.1 g | 209% | |
| Dietary Fiber | 86.3 g | 308% | |
| Total Sugars | 110.7 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2344 mg | 180% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 6541 mg | 139% | |
*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.
