Low Fat Vegetarian Lasagna Recipe
This low fat vegetarian lasagna is packed with hearty vegetables, creamy ricotta, and layers of tender noodles baked in a rich tomato sauce. A lighter, healthy comfort food dinner that doesn’t sacrifice flavor.
Servings 9 servings
Calories 238kcal
Ingredients
- 2 medium zucchinis diced
- 2 medium yellow squash diced
- 2 medium carrots peeled and diced
- 8 oz mushrooms sliced
- 1 small onion diced
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 15 oz fat-free ricotta cheese
- 9 no-boil lasagna noodles
- 1 1/2 cups part-skim mozzarella cheese shredded
- 28 oz crushed tomatoes no salt added
- 2 teaspoons olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F
- In a large skillet, heat the olive oil over medium heat
- Add the diced onion and cook for 2–3 minutes until softened
- Add the garlic and cook for 30 seconds until fragrant
- Add the zucchini, squash, carrots, oregano, basil, salt, and pepper
- Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften
- Add the mushrooms and cook for another 2–3 minutes
- Pour in the crushed tomatoes, stir, and reduce heat to low
- Simmer for 5 minutes, then taste and adjust seasoning if needed
- In a bowl, mix the ricotta cheese with a pinch of salt and pepper
- Spread a thin layer of the vegetable sauce on the bottom of a 9x13-inch baking dish
- Place 3 no-boil lasagna noodles on top
- Spread 1/3 of the ricotta mixture over the noodles
- Add half of the vegetable mixture and spread evenly
- Sprinkle a small handful of mozzarella cheese
- Add another layer of 3 lasagna noodles
- Spread another 1/3 of the ricotta mixture
- Add the remaining vegetable mixture
- Top with the final 3 lasagna noodles
- Spread the remaining ricotta on top
- Sprinkle the remaining mozzarella cheese evenly over the top
- Cover the dish with foil
- Bake for 40–45 minutes until hot and bubbly
- Remove foil and broil for 2–3 minutes until the top is lightly golden
- Let rest for 10–15 minutes before slicing
- Serve and enjoy
Notes
- No-boil noodles will soften as the lasagna bakes
- Letting the lasagna rest before slicing helps it hold its shape
- You can make this ahead and refrigerate before baking
Nutrition
Calories: 238kcal | Carbohydrates: 38g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 242mg | Potassium: 777mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2675IU | Vitamin C: 26.3mg | Calcium: 212mg | Iron: 2.3mg
