Low-Fat Vegetable Lasagna
A healthy, flavorful vegetable lasagna featuring fresh zucchini, yellow squash, carrots, broccoli, and mushrooms, layered with tomato sauce and mozzarella for a satisfying, low-fat meal.
Ingredients
- 1 cup thinly sliced zucchini ⓘ
- 1 cup thinly sliced yellow squash ⓘ
- 1 cup thinly sliced carrot
- 2 cups broccoli flowerets ⓘ
- vegetable cooking spray
- 1 1/2 cups thinly sliced fresh mushrooms
- 1 cup chopped onion ⓘ
- 3 cups no salt added tomato sauce ⓘ
- 1 teaspoon garlic powder ⓘ
- 8 lasagna noodles, cooked without salt or fat ⓘ
- 1 cup (4 oz.) shredded part-skim Mozzarella cheese
- 1 teaspoon Italian seasoning ⓘ
- 1 teaspoon dried basil ⓘ
- 3/4 to 1 teaspoon pepper ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Arrange zucchini, yellow squash, carrot, and broccoli in a vegetable steamer over boiling water.
- Cover and steam for 4 to 5 minutes or until vegetables are crisp-tender.
- Drain the vegetables and transfer them to a bowl; set aside.
Nutrition & Diet Analysis (per serving)
370
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).