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.
Tips & Substitutions
To enhance the flavor of your Low-Fat Vegetable Lasagna, consider adding fresh herbs like parsley or oregano. For a creamier texture, substitute part of the tomato sauce with a low-fat ricotta cheese. You can also use whole wheat lasagna noodles for added fiber. Ensure the vegetables are not overcooked to maintain their crunch. This dish can also be made ahead of time and frozen for later use.
Serving Suggestions
Serve your Low-Fat Vegetable Lasagna with a side of Garlic Bread Twists for a delightful meal. A fresh garden salad or steamed vegetables pairs perfectly as well. For a touch of extra flavor, drizzle some homemade pesto over the top before serving. This dish is a great way to enjoy Italian recipes while keeping it healthy.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the lasagna with foil and warm it in the oven at 350°F (175°C) for about 20-25 minutes. You can also microwave individual portions for quick meals. If freezing, it's best to do so before baking and then follow the standard baking instructions when ready to serve.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Vegetable Lasagna contains roughly 238 calories, with 24g protein, 10g carbohydrates, and 12g fat. It is an excellent source of protein (47% of the Daily Value), vitamin C (40% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
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).
Frequently Asked Questions
Can I use different vegetables in this lasagna?
Absolutely! Feel free to substitute any vegetables you enjoy or have on hand. Spinach, bell peppers, or eggplant can work wonderfully. Just be sure to adjust the cooking time as necessary to ensure all vegetables are cooked to a crisp-tender texture.
Is it possible to make this lasagna gluten-free?
Yes, you can easily make this Low-Fat Vegetable Lasagna gluten-free by using gluten-free lasagna noodles. There are many brands available that offer a variety of options, including rice and quinoa noodles, which will work well in this recipe.
How can I make this lasagna spicier?
To add some heat, consider incorporating red pepper flakes into the tomato sauce or using spicy Italian sausage in place of some of the vegetables. You can also add sliced jalapeños or a dash of hot sauce to the layers for an extra kick.
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).