Skinny Vegetarian Lasagna

I made this recipe for Easter Sunday dinner at Keith’s house so we could all have a healthy serving of veggies to accompany the usual Italian Easter fare (ham which I never eat, and a roast and potatoes). This recipe is virtually guilt free and can be tweaked with any veggies that you want. Though the ones I chose below have a nice pop of color and a great flavor palette! At approximately 135 (I would round to 200), calories per piece, everyone’s happy!  

Skinny Vegetarian Lasagna
Serves 10
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Cook Time
45 min
Cook Time
45 min
135 calories
16 g
33 g
5 g
6 g
2 g
182 g
474 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
182g
Servings
10
Amount Per Serving
Calories 135
Calories from Fat 48
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg
11%
Sodium 474mg
20%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
10%
Sugars 6g
Protein 6g
Vitamin A
24%
Vitamin C
119%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp. garlic
  2. 2 yellow squash
  3. 2 green Italian squash
  4. 2 red bell peppers
  5. 1 c. baby spinach
  6. 1 container fat free ricotta cheese
  7. 1 egg
  8. 1 c. fat free shredded mozarella
  9. 4 c. marinara sauce
  10. 1 package lasagna noodles
  11. cooking spray
Instructions
  1. Bring a pot of water to a boil for the noodles. Meanwhile, begin by sauteing the garlic with about 2 tbsp of olive oil. Let the garlic brown slightly and throw in your chopped veggies. I added in some Italian spices for flavor. Cook until tender and remove from heat. Cook the lasagna noodles and lay out on foil as they finish. You will want them to be more on the al dente side so they can withstand baking.
  2. In another, small bowl, chop your spinach and mix with ricotta and the egg. Set aside.
  3. Assemble your lasagna in the following manner: spray 9x13 pan with cooking spray, spread a thin layer of sauce on the bottom of the pan. Lay down a lasagna noodle. Spread with ricotta mixture, spread with veggie mixture, spread with more sauce, and place noodle on top. Continue with ricotta, veggies, sauce, and noodle until complete. Top with 1 c. mozzarella. Bake at 375 covered for 30 minutes. Remove foil and bake for the remaining 10 minutes until cheese is melted and golden brown.
beta
calories
135
fat
5g
protein
6g
carbs
16g
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3 thoughts on “Skinny Vegetarian Lasagna

  1. I have a deep love for Lasagna. Last year for my younger brother’s birthday my mom made some, and I made my own. I use both soy sausage and soy hamburg in mine – as well as veggies.

  2. Oh goodness this sounds delicious, I’m definitely going to try this ASAP… maybe even this week ๐Ÿ˜‰ It will definitely be a good switch up from using meat in my lasagna!

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