Fat-Free And Guilt-Free Lasagna
A flavorful, guilt-free lasagna packed with vegetables, low-fat cheeses, and herbs, perfect for a healthy, satisfying vegetarian meal suitable for all ages.
Ingredients
- 2 1/2 Tbsp. olive oil ⓘ
- 10 uncooked lasagna noodles ⓘ
- 1 clove garlic, minced ⓘ
- 1 onion, minced ⓘ
- 1 lb. mushrooms
- 1 lb. shredded carrots ⓘ
- 3/4 c. pitted olives (optional) ⓘ
- 15 oz. tomato sauce ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1 1/2 tsp. oregano ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 2 c. no fat cottage cheese or fat-free Ricotta cheese ⓘ
- 2 Egg Beaters ⓘ
- 1 lb. broccoli ⓘ
- 2 lb. spinach, cooked ⓘ
- 1 lb. (12 oz.) no fat Monterey Jack cheese ⓘ
- 3 Tbsp. Parmesan cheese ⓘ
Instructions
- Cook the lasagna noodles until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Saute minced garlic and onion until fragrant and translucent.
- Add sliced mushrooms and shredded carrots, cooking until tender.
- Stir in pitted olives (if using), tomato sauce, tomato paste, oregano, salt, and pepper. Simmer for a few minutes.
- Spread a thin layer of sauce on the bottom of a baking dish.
- Layer cooked noodles over the sauce.
- Spread a layer of cottage cheese or ricotta mixture over the noodles.
- Add cooked spinach and broccoli, then sprinkle with one-third of the cheeses and sauce.
- Repeat layers: noodles, cheese mixture, vegetables, and sauce, ending with a layer of noodles topped with remaining sauce and Parmesan cheese.
- Sprinkle nonfat mozzarella cheese on top as desired.
- Bake in a preheated 375°F (190°C) oven for 45 minutes until bubbly and golden.
- Remove from oven and let sit a few minutes before serving. Enjoy!
Nutrition & Diet Analysis (per serving)
776
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).