Low Fat Vegetarian Lasagne
Indulge in guilt-free comfort food with this delicious Low Fat Vegetarian Lasagne, a wholesome twist on the classic Italian favorite. Packed with nutrient-rich vegetables like zucchini, eggplant, spinach, and red bell pepper, this lasagne layers vibrant flavors with creamy part-skim ricotta, mozzarella, and Parmesan cheeses for a lighter yet indulgent treat. Fresh basil and Italian seasoning infuse the dish with aromatic notes, while a hearty tomato sauce brings it all together. Easy to prepare in just under 75 minutes, this nutritious lasagne is perfect for a cozy dinner at home and yields enough for six balanced servings. Ideal for vegetarian diets and low-fat meal plans, this recipe is sure to become a family favorite while satisfying your cravings for traditional comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Lasagne sheets
- 2 medium Zucchini
- 1 medium Eggplant
- 1 medium Red bell pepper
- 1 large Yellow onion
- 3 cloves Garlic
- 28 oz Crushed tomatoes (no added salt)
- 2 tbsp Tomato paste
- 1 tbsp Italian seasoning
- 0.25 cup Fresh basil
- 1.5 cups Part-skim ricotta cheese
- 1 cup Part-skim mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 4 cups Spinach (fresh or thawed from frozen, squeezed dry)
- 1 large Egg
- 0.5 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 1 tbsp Olive oil
- - Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
Slice the zucchini, eggplant, and red bell pepper into thin, even slices, about 1/4 inch thick. Finely dice the onion and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
Stir in the zucchini, eggplant, and red bell pepper, cooking for about 5 minutes until they begin to soften. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Lower the heat and let it simmer for 10 minutes. Stir in the chopped fresh basil at the end and remove from heat.
In a medium bowl, combine the ricotta cheese, spinach, egg, and half of the Parmesan cheese. Mix well and set aside.
Spread a thin layer of the vegetable tomato mixture on the bottom of the prepared baking dish. Place a layer of uncooked lasagne sheets on top.
Spread one-third of the ricotta mixture over the lasagne sheets, followed by one-third of the vegetable mixture. Repeat this process two more times, finishing with a layer of the vegetable mixture on top.
Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese evenly over the top.
Cover the dish loosely with aluminum foil, ensuring it does not touch the cheese. Bake in the preheated oven for 30 minutes.
Remove the aluminum foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Remove the lasagne from the oven and let it rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 8253 mg | 359% | |
| Total Carbohydrate | 593.5 g | 216% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 110.2 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3065 mg | 236% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 9620 mg | 205% | |
*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.
