Last updated: Nov 04, 2014
By Lynn Grieger, RD, CDE, CPT for Summit Medical Group
Reviewed by Susan C. Canonico, RD
Try this healthy vegetarian lasagna as an alternative to heavy, meat-filled options.
- 1 teaspoon of olive oil
- 1/2 cup of sliced mushrooms
- 1/2 cup of chopped zucchini
- 1/2 cup of broccoli florets
- 1/2 cup of shredded carrots
- 1/3 cup of chopped red bell pepper
- 1/4 cup of chopped green bell pepper
- 1/2 cup of thinly sliced red onion
- 2 cloves of garlic, minced
- 1 26-ounce bottle of tomato-based pasta sauce
- 1 15-ounce carton of fat-free ricotta cheese
- 1/4 cup of shredded Parmesan cheese
- 2 cups of baby spinach
- 6 whole-wheat, no-boil lasagna noodles, cut in half
- 1/2 cup of shredded part-skim mozzarella cheese
- Preheat oven to 375°.
- Heat oil in a medium-sized saucepan over medium heat.
- Add vegetables except for spinach.
- Cook for 5 minutes, stirring frequently.
- Add pasta sauce, reduce heat, and simmer for 10 minutes.
- Combine ricotta and Parmesan cheese in a small bowl.
- Spread 1/2 cup of tomato mixture in the bottom of an 8-inch square pan coated with cooking spray.
- Arrange 4 noodle halves over tomato mixture.
- Top noodle with half the ricotta/Parmesan mixture, 1 cup of baby spinach, and 1 cup of tomato mixture.
- Repeat layers, ending with noodles.
- Spread remaining tomato mixture over noodles.
- Sprinkle top with shredded mozzarella cheese.
- Cover and bake for 30 minutes.
- Uncover and bake an additional 20 minutes.
- Let the lasagna stand for 10 minutes before serving.
|Serving Size ~1.5 cups|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 9g|
|Saturated Fat 3g||15%|
|Trans Fat 0g|
|Total Carbohydrate 34g||11%|
|Dietary Fiber 5g||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Enjoy this healthy vegetarian lasagna with a fresh leafy green salad lightly tossed with olive oil and vinegar.
If you must restrict your salt, use low-salt cheeses and a low-salt tomato sauce when making this recipe. Prego makes a pasta sauce with 25% less sodium than its regular sauce.