This hearty Low Fat Vegetarian Lasagna Recipe is packed with veggies in a delicious tomato sauce. The perfect weeknight dinner idea that everyone will love.
Low Fat Vegetarian Lasagna Recipe
Let’s start Father’s Day weekend on the right foot. This veggie-packed Low Fat Vegetarian Lasagna Recipe is easy to make, delicious of course, and very filling. You won’t miss the meat in this dish since it has so much flavor in one bite.
To make it lower in fat, I only used fat-free ricotta cheese, omitted the egg, parmesan and used shredded low-fat mozzarella cheese on top. The results are not watered down or dry lasagna, it’s super tasty!
If you’re a vegetarian or just skip meat a few days a week, then this dish is for you. I used carrots, zucchini, squash and mushrooms to create a hearty filling that you can feel and taste with every forkful. I love the fact that the veggies stayed soft without being mushy.
Keep in mind that this Low Fat Vegetarian Lasagna Recipe is very customizable. You can use in-season veggies or whatever you have on your fridge. Since it’s summer I was able to find some cute baby zucchinis and squash. In the fall, I will surely add pumpkin.
You can make this Low Fat Vegetarian Lasagna Recipe in advance and just bake at the last minute. Great idea for entertaining and Sunday meal planning. I had some leftover filling and just gobbled it right up. Yum!
Combining all these veggies together with aromatic herbs made a super flavorful sauce that I couldn’t pass up. If you’re doing a low carb diet, simply substitute the pasta for sauteed eggplant or zucchini slices.
Finally, I hope you can try this delicious Low Fat Vegetarian Lasagna Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
For more EASY LASAGNA RECIPES click HERE.
Low Fat Vegetarian Lasagna Recipe
Ingredients
- 2 medium zucchinis cubed
- 2 medium yellow squash cubed
- 2 medium carrots cubed
- 16 oz mushrooms sliced
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 15 oz fat-free ricotta cheese
- 9 sheets no-boil Lasagna Noodles
- 3/4 cup part-skim mozzarella cheese
- 28 oz crushed tomatoes with NO SALT ADDED
- 2 teaspoons olive oil
- salt + pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a large skillet heat the olive oil on medium heat
- Saute the onions for 2-3 or until softened
- Add the garlic and continue sauteing
- Add the oregano, basil, zucchini, squash and carrots
- Stir frequently and add salt. Cook for 5 minutes or until the veggies start to soften
- Add the mushrooms and cook for 2 more minutes
- Add the tomato sauce and reduce the heat to simmer
- Simmer for 5 more minutes. Check for seasoning
- Meanwhile, empty the ricotta in a bowl and season with salt and pepper
- Place 3 noodles in a 9x13" rectangular baking pan in a way they cover the bottom of the pan
- Add 1/3 of the ricotta sauce on top of the noodles
- Spread 1/2 of the veggie filling on top
- Cover with 3 more lasagna noodles
- Spread 1/3 of the ricotta sauce on top
- Cover with the rest of the veggie filling
- Finally cover the top with 3 more lasagna noodles
- Spread the remaining ricotta
- Sprinkle mozzarella cheese on top
- Cover the pan with aluminum foil
- Bake for 40-45 minutes or until bubbly
- Remove foil and broil for 2-3 more minutes or until the top has browned
- Remove from oven and wait 10-15 minutes before cutting
- Enjoy!
Nutrition
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