Vegetable Lasagna Low Fat
Indulge guilt-free with this delicious Low-Fat Vegetable Lasagna, a wholesome twist on the Italian classic! Packed with vibrant layers of zucchini, yellow squash, bell peppers, mushrooms, and fresh spinach, this hearty dish is bursting with garden-fresh goodness. Creamy low-fat ricotta and part-skim mozzarella create a luscious, cheesy filling without excess calories, while a tangy low-sodium marinara sauce ties everything together. Whole wheat lasagna noodles add extra fiber for a healthier option, while fragrant garlic and Italian seasoning enhance every bite. Perfect for weeknight dinners or meal prep, this nutrient-rich vegetable lasagna delivers all the flavor, none of the guilt, and is sure to be a crowd-pleaser at the table.
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Recipe Information
Ingredients
- 9 sheets Lasagna noodles (whole wheat or regular)
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 medium Bell peppers (red, yellow, or green)
- 2 cups Mushrooms (baby bella or button)
- 4 cups Spinach (fresh)
- 1.5 cups Low-fat ricotta cheese
- 2 cups Part-skim mozzarella cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 3 cups Marinara sauce (low-sodium)
- 1 tablespoon Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Once cooked, drain and set aside.
Slice the zucchini, yellow squash, and bell peppers into thin strips. Chop the mushrooms into small pieces.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute.
Add the zucchini, yellow squash, bell peppers, and mushrooms to the skillet. Sprinkle with salt, pepper, and Italian seasoning, and cook for 5-7 minutes until tender. Remove from heat.
In a large mixing bowl, combine the low-fat ricotta cheese and fresh spinach. Mix well to create the ricotta-spinach filling.
Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles over the sauce, slightly overlapping if necessary.
Add half of the sautéed vegetables as the next layer, then spread half of the ricotta-spinach filling on top.
Sprinkle 2/3 cup of shredded mozzarella cheese evenly over the ricotta layer.
Repeat the layers: 3 more lasagna noodles, the remaining sautéed vegetables, the remaining ricotta-spinach filling, and 2/3 cup of mozzarella cheese.
Place the final layer of 3 lasagna noodles on top. Spread the remaining marinara sauce over the noodles.
Finish the lasagna by sprinkling the remaining mozzarella cheese and grated Parmesan cheese evenly on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 14.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 710 mg | 55% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1169 mg | 25% | |
*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.
