Mediterranean Lasagna Cooking Light
Indulge in the vibrant flavors of the Mediterranean with this lightened-up vegetarian lasagna recipe! Mediterranean Lasagna Cooking Light combines layers of tender whole wheat lasagna noodles with a hearty, nutrient-packed vegetable medley of zucchini, eggplant, and red bell peppers simmered in an herby tomato sauce. Creamy, reduced-fat ricotta blends with tangy Greek yogurt, nutmeg, and two types of cheese—feta and mozzarella—for a luscious, guilt-free spin on this Italian classic. Topped with a golden, bubbly crust, this dish delivers comfort and freshness in every bite, all while being mindful of your health. Perfectly balanced and easy to make, this dish is an ideal weeknight meal or a show-stopping vegetarian option for your next dinner gathering. Serve up Mediterranean flavor with a fraction of the weight!
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Recipe Information
Ingredients
- 12 pieces whole wheat lasagna noodles
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium zucchini, diced
- 1 medium eggplant, diced
- 1 large red bell pepper, diced
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 5 cups baby spinach
- 1 cup feta cheese, crumbled
- 1.5 cups ricotta cheese, reduced-fat
- 0.5 cup plain Greek yogurt
- 0.5 cup parmesan cheese, grated
- 1.5 cups part-skim mozzarella cheese, shredded
- 0.25 teaspoon nutmeg, freshly grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until translucent.
Add the zucchini, eggplant, and red bell pepper to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and slightly browned.
Stir in the crushed tomatoes, oregano, and basil. Simmer the sauce for 10 minutes, allowing the flavors to meld. Add the baby spinach in the final 2 minutes, stirring until wilted. Season with salt and pepper.
In a mixing bowl, combine the ricotta cheese, Greek yogurt, grated Parmesan, nutmeg, and half the feta cheese. Stir until well combined.
To assemble the lasagna, spread a thin layer of the vegetable sauce at the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining vegetable sauce. Sprinkle 1/3 of the shredded mozzarella over the top.
Repeat layering twice more, finishing with a layer of mozzarella and the rest of the crumbled feta on top.
Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake for 40 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 477 mg | 37% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 801 mg | 17% | |
*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.
