Diet Friendly Veggie Overload Lasagna Recipes

VEGETABLE LASAGNA

Vegetable Lasagna image

This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!

Provided by Blair Lonergan

Categories Dinner

Time 1h15m

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
8 ounces sliced mushrooms
1 zucchini, diced
1 sweet bell pepper (any color), seeded and diced
1 onion, diced
1 tablespoon minced fresh garlic
1 egg, beaten
2 tablespoons chopped fresh parsley ((or 2 teaspoons dried parsley flakes))
2 tablespoons chopped fresh basil ((or 2 teaspoons dried basil))
15 ounces ricotta cheese ((or sub with 16 ounces small curd cottage cheese))
2 ¼ cups grated mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)

Steps:

Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
When the vegetables are done cooking, stir the marinara sauce into the skillet.
Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 /8 of recipe, Calories 273 kcal, Carbohydrate 12 g, Protein 20 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 806 mg, Fiber 2 g, Sugar 6 g

SKINNY VEGGIE LASAGNA

Skinny Veggie Lasagna image

This skinny veggie lasagna has 200 calories per slice and is full of chopped broccoli, carrots, cauliflower, spinach, ricotta cheese, and tomato sauce.

Provided by Pinch of Yum

Categories Dinner

Time 1h

Yield 9

Number Of Ingredients 10

Ingredients

3 cups chopped veggies of your choice
1/2 chopped onion
2 tablespoons minced garlic
1 tablespoon olive oil
1 cup low fat ricotta cheese
1 egg
2 cups fresh spinach
2 cups tomato sauce
12 uncooked oven-ready whole grain lasagna noodles
1 cup mozzarella cheese, shredded

Steps:

Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
Whisk egg into ricotta cheese and stir in fresh spinach.
Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.

Nutrition Facts : Calories 198 calories, Sugar 5.4 g, Sodium 86.3 mg, Fat 7.7 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 24.6 g, Fiber 4.1 g, Protein 9.8 g, Cholesterol 36.1 mg

DIET FRIENDLY VEGGIE OVERLOAD LASAGNA

Diet Friendly Veggie Overload Lasagna image

I came up with this recipe because I wanted to be able to enjoy lasagna but I didn't want all the calories, carbs and fat usually associated with it. It is loaded with so much flavor that you don't miss the extra pasta and cheese! Serve it with a big tossed salad and you have a very healthy meal that is waistline friendly...it is also a great way to get some extra veggies into the kids diet.

Provided by Chef Buggsy Mate

Categories Spinach

Time 1h25m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (16 ounce) jar tomato and basil pasta sauce
4 lasagna noodles (I used the no boil type by Barilla)
1/2 cup grated carrot
1 cup broccoli floret, chopped
1 medium zucchini, sliced thin
1 medium summer squash, sliced thin
1/2 cup onion, diced
6 mushrooms, sliced thin
1/2 cup chopped sweet bell pepper (I used orange and yellow combined)
1 (2 1/4 ounce) can sliced ripe olives
1 cup baby spinach leaves
2 -3 tablespoons fresh basil, chopped
1 cup lowfat mozzarella cheese
if you like a bit of spice you can sprinkle the layers of pasta sauce with crushed red pepper flakes

Steps:

Preheat oven to 375 degrees.
Pour enough sauce to cover the bottom of an 8x8" baking dish; about 1/3 of the jar.
Sprinkle grated carrot and chopped onion over sauce in bottom of dish.
Top sauce with two of the Barilla noodles.
Layer the slices of zucchini, summer squash, and mushrooms and spinach over the noodles.
Sprinkle the broccoli, bell pepper, fresh basil and sliced olives over the spinach leaves.
Top with half cup of the mozzarella cheese.
Pour 1/2 of the remaining sauce over the mozzarella cheese and top with the last two lasagna noodles.
Pour the last of the pasta sauce over the top noodles and spread out evenly.
Top with the the last of the mozzarella cheese.
Cover the baking dish with foil and bake for 40 minutes.
Remove foil and continue to bake an additional 10-15 minutes until cheese is melted.

Nutrition Facts : Calories 99.5, Fat 1.7, SaturatedFat 0.3, Sodium 96.7, Carbohydrate 18.2, Fiber 2.5, Sugar 3.6, Protein 4.3

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