Low Fat Vegetarian Lasagne

Savor the comforting flavors of this Low Fat Vegetarian Lasagne—a wholesome, guilt-free twist on a classic Italian favorite! Packed with layers of tender zucchini, eggplant, and bell peppers simmered in a fragrant tomato-basil sauce, this recipe is a vegetable lover's dream. Creamy part-skim ricotta cheese blended with spinach and a hint of Parmesan creates a luscious, low-fat filling, while part-skim mozzarella provides the perfect golden, bubbly finish. Easy to prepare in just under 1.5 hours, this hearty yet nutritious lasagne is perfect for cozy family dinners or meal prep for the week. With its vibrant medley of flavors and a pleasingly light texture, this vegetarian dish proves that healthy eating can be truly satisfying. Ideal for vegetarians, anyone looking for low-fat comfort food, or lovers of Italian cuisine!

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 12 pieces Lasagne sheets
• 2 medium Zucchini
• 1 medium Eggplant
• 1 medium Red bell pepper
• 1 large Yellow onion
• 3 cloves Garlic
• 28 oz Crushed tomatoes (no added salt)
• 2 tbsp Tomato paste
• 1 tbsp Italian seasoning
• 0.25 cup Fresh basil
• 1.5 cups Part-skim ricotta cheese
• 1 cup Part-skim mozzarella cheese, shredded
• 0.25 cup Parmesan cheese, grated
• 4 cups Spinach (fresh or thawed from frozen, squeezed dry)
• 1 large Egg
• 0.5 tsp Salt
• 0.5 tsp Freshly ground black pepper
• 1 tbsp Olive oil
• 0 - Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray and set aside.

Step 2

Slice the zucchini, eggplant, and red bell pepper into thin, even slices, about 1/4 inch thick. Finely dice the onion and mince the garlic.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.

Step 4

Stir in the zucchini, eggplant, and red bell pepper, cooking for about 5 minutes until they begin to soften. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Lower the heat and let it simmer for 10 minutes. Stir in the chopped fresh basil at the end and remove from heat.

Step 5

In a medium bowl, combine the ricotta cheese, spinach, egg, and half of the Parmesan cheese. Mix well and set aside.

Step 6

Spread a thin layer of the vegetable tomato mixture on the bottom of the prepared baking dish. Place a layer of uncooked lasagne sheets on top.

Step 7

Spread one-third of the ricotta mixture over the lasagne sheets, followed by one-third of the vegetable mixture. Repeat this process two more times, finishing with a layer of the vegetable mixture on top.

Step 8

Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese evenly over the top.

Step 9

Cover the dish loosely with aluminum foil, ensuring it does not touch the cheese. Bake in the preheated oven for 30 minutes.

Step 10

Remove the aluminum foil and bake for an additional 20 minutes, or until the top is golden and bubbly.

Step 11

Remove the lasagne from the oven and let it rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3816.9g)

Amount per serving	% Daily Value*
Calories	3967.1

Total Fat 97.2g	0%
Saturated Fat 42.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 449.5mg	0%
Sodium 8253.3mg	0%
Total Carbohydrate 593.5g	0%
Dietary Fiber 68.8g	0%
Total Sugars 110.2g
Protein 197.0g	0%

Vitamin D 53.8IU	0%
Calcium 3064.9mg	0%
Iron 42.0mg	0%
Potassium 9619.8mg	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: 21.7%

Protein: 19.5%

Carbs: 58.8%