Skinny Vegetable Lasagna Recipe

Recipesfull introduces to you: Popular Recipes. (Skinny Vegetable Lasagna Recipe). Rich and hearty eggplant and portobello mushrooms give this meatless skinny lasagna a meaty texture and taste.

Brief

Prep 20 mins

Cook: 1hr10 mins

Total: 1hr30 mins

Servings: 8

Yield: 1 8-inch square baking dish

Skinny Vegetable Lasagna Recipe

Ingredients

6 dry whole wheat lasagna noodles

or more to taste

1 small eggplant

chopped

1 yellow squash

chopped

1 zucchini

chopped

1 portobello mushroom

chopped

1 (28 ounce) jar low-fat marinara sauce

1 (15 ounce) container fat-free ricotta cheese

4 ounces shredded low-fat mozzarella cheese

2 tablespoons Parmesan cheese

3 cloves garlic

diced

1 egg

2 teaspoons dried oregano

salt and ground black pepper to taste

Main Dish

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes. Drain and set aside to cool.

Step 2

Combine eggplant squash zucchini mushroom and marinara sauce in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook covered until vegetables are tender about 10 minutes.

Step 3

Combine ricotta cheese mozzarella cheese Parmesan cheese garlic egg oregano salt and pepper in a large bowl.

Step 4

Spread 1/3 the sauce mixture into the bottom of a 8-inch square baking dish. Top with 2 cooked lasagna noodles. Spread 1/2 the cheese mixture on top and cover with 2 more lasagna noodles. Repeat ending with sauce on top. Cover with aluminum foil.

Step 5

Bake in the preheated oven until golden and bubbling about 40 minutes.

Nutritional Information

Skinny Vegetable Lasagna Recipe

Servings Per Recipe:8

Calories: 262.6

% Daily Value *

Protein: 15.1g 30%

Carbohydrates: 36.9g 12%

Dietary Fiber: 6.4g 26%

Sugars: 11.9g

Fat: 6.1g 9%

Saturated Fat: 2.4g 12%

Cholesterol: 42.4mg 14%

Vitamin A Iu: 813.9IU 16%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.4mg 22%

Vitamin C: 9.7mg 16%

Folate: 50mcg 13%

Calcium: 266.8mg 27%

Iron: 2mg 11%

Magnesium: 64.5mg 23%

Potassium: 600.1mg 17%

Sodium: 610.4mg 24%

Thiamin: 0.2mg 20%

Calories From Fat: 54.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.