Low Fat Classic Veggie Lasagna

Indulge in the comforting flavors of this Low Fat Classic Veggie Lasagna, a healthier spin on the timeless Italian favorite. Layered with tender lasagna noodles, a medley of sautéed spinach, zucchini, and mushrooms, and a creamy low-fat ricotta blend, this dish is bursting with wholesome goodness. A rich, herb-seasoned tomato sauce ties everything together, while a topping of melted mozzarella and Parmesan creates a golden, bubbly finish. Perfect for family dinners or meal prep, this guilt-free vegetarian lasagna is easy to make, taking just 30 minutes of prep and 45 minutes of baking. Packed with hearty vegetables and oozing with flavor, it’s a delicious way to enjoy a classic comfort food without the extra calories. Serve with a crisp side salad or garlic bread for a complete and satisfying meal.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 9 sheets lasagna noodles
• 1.5 cups low-fat ricotta cheese
• 6 cups spinach
• 2 medium zucchini
• 2 cups mushrooms
• 1 cup low-fat mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 3 cups tomato sauce
• 3 cloves garlic
• 1 large onion
• 1 tablespoon dried Italian herbs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to package instructions. Drain and set aside.

Step 3

Chop the onion and mince the garlic cloves.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion becomes translucent.

Step 5

Slice the zucchini and add it to the skillet along with the mushrooms. Cook for about 5-7 minutes until the vegetables are tender.

Step 6

Add the spinach to the skillet, stir until wilted, and season with salt, pepper, and Italian herbs. Remove from heat.

Step 7

In a mixing bowl, combine the low-fat ricotta cheese with half of the grated Parmesan cheese.

Step 8

Spread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish.

Step 9

Place 3 lasagna noodles over the sauce, not overlapping.

Step 10

Spread half of the ricotta cheese mixture over the noodles.

Step 11

Layer half of the vegetable mixture over the ricotta layer.

Step 12

Spread more tomato sauce over the vegetables.

Step 13

Repeat the layers with 3 more noodles, the remaining ricotta cheese mixture, the remaining vegetables, and more tomato sauce.

Step 14

Finish with the last 3 noodles, the remaining tomato sauce, and sprinkle both mozzarella and the remaining Parmesan cheese on top.

Step 15

Cover with foil and bake in the preheated oven for 30 minutes.

Step 16

Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

Step 17

Let the lasagna cool for about 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2891.7g)

Amount per serving	% Daily Value*
Calories	3656.9

Total Fat 109.5g	0%
Saturated Fat 43.5g	0%
Polyunsaturated Fat 7.2g
Cholesterol 247.4mg	0%
Sodium 9495.6mg	0%
Total Carbohydrate 486.6g	0%
Dietary Fiber 37.3g	0%
Total Sugars 79.2g
Protein 185.6g	0%

Vitamin D 0IU	0%
Calcium 2522.3mg	0%
Iron 26.0mg	0%
Potassium 4848.7mg	0%

*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.

Source of Calories

Fat: 26.8%

Protein: 20.2%

Carbs: 53.0%