Low Fat Vegetable Lasagne

Delight in the comforting flavors of a classic Italian dish with a healthy twist in this Low Fat Vegetable Lasagne! Bursting with layers of tender zucchini, eggplant, red bell peppers, and nutrient-packed baby spinach, this lasagne is a wholesome, guilt-free dinner option. Whole wheat lasagne sheets provide a hearty base, while a creamy blend of low-fat ricotta, Parmesan, and mozzarella creates a luscious, cheesy topping that satisfies without the extra calories. A fragrant vegetable-tomato sauce infused with garlic, oregano, and basil ties it all together for a dish that's both light and flavorful. Perfect for a family dinner or meal prep, this vegetarian lasagne is as nutritious as it is delicious, leaving you craving seconds.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 12 sheets Whole wheat lasagne sheets
• 2 medium Zucchini
• 1 large Eggplant
• 2 medium Red bell pepper
• 4 cups Baby spinach
• 1 medium Onion
• 3 cloves Garlic
• 28 oz Canned diced tomatoes (no salt added)
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 cup Low-fat ricotta cheese
• 1 cup Low-fat mozzarella cheese
• 0.25 cup Grated Parmesan cheese
• 0.5 cup Low-fat milk
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Thinly slice the zucchini, eggplant, and red bell peppers into strips. Dice the onion, and mince the garlic.

Step 3

Heat a large skillet over medium heat and add the olive oil. Sauté the onion and garlic until fragrant, about 2-3 minutes.

Step 4

Add the zucchini, eggplant, and bell peppers to the skillet and cook for 5-7 minutes until the vegetables are softened. Season with salt, black pepper, oregano, and basil.

Step 5

Stir in the canned diced tomatoes and tomato paste. Simmer for 10-12 minutes to allow the flavors to meld. Set aside.

Step 6

In a bowl, whisk together the ricotta cheese, Parmesan cheese, and low-fat milk until creamy.

Step 7

Spray a 9x13-inch baking dish with non-stick cooking spray. Spread a thin layer of the vegetable-tomato mixture on the bottom of the dish.

Step 8

Place 3 lasagne sheets over the sauce, slightly overlapping, to form a single layer. Top with one-third of the ricotta mixture, followed by a layer of the spinach leaves.

Step 9

Repeat the layers (vegetable sauce, lasagne sheets, ricotta mixture, and spinach) two more times, finishing with a final layer of vegetable sauce.

Step 10

Sprinkle the shredded low-fat mozzarella cheese evenly on top of the lasagne.

Step 11

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

Step 12

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

Step 13

Allow the lasagne to rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3474.6g)

Amount per serving	% Daily Value*
Calories	3692.5

Total Fat 79.6g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 189.8mg	0%
Sodium 7365.5mg	0%
Total Carbohydrate 576.1g	0%
Dietary Fiber 86.3g	0%
Total Sugars 110.7g
Protein 179.8g	0%

Vitamin D 50.4IU	0%
Calcium 2344.4mg	0%
Iron 35.6mg	0%
Potassium 6541.0mg	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: 19.2%

Protein: 19.2%

Carbs: 61.6%