Vegetable Lasagna(Eating Light)
A hearty vegetable lasagna bursting with fresh mushrooms, spinach, and carrots, layered with creamy cheeses and herbs. Perfect for vegetarian dinners or family gatherings, it offers a comforting, flavorful experience with a balance of savory and fresh vegetable notes.
Ingredients
- 6 or 8 lasagna noodles ⓘ
- 2 eggs, beaten ⓘ
- 2 cups low-fat cream-style cottage cheese
- 2 cups low-fat Ricotta cheese ⓘ
- 1 (8 oz.) package part-skim Mozzarella cheese, shredded ⓘ
- 3/4 cup Parmesan cheese ⓘ
- 1 1/2 teaspoons dried Italian seasoning or basil, parsley, and oregano, mixed ⓘ
- 2 cups fresh mushrooms, sliced ⓘ
- 1 small onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 2 tablespoons margarine ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1/2 to 1 teaspoon black pepper ⓘ
- 1 1/4 cups milk ⓘ
- 1 medium carrot, shredded ⓘ
- 2 (10 oz.) packages frozen chopped spinach or broccoli, thawed and thoroughly drained ⓘ
Instructions
- Cook lasagna noodles; drain and set aside.
- In a medium bowl, combine eggs, cottage cheese, Ricotta cheese, and Italian seasoning; set aside.
- In a skillet, melt margarine and sauté chopped onion and minced garlic until fragrant.
- Add sliced mushrooms and shredded carrot; cook until vegetables are tender.
- In a saucepan, prepare a béchamel sauce by whisking flour into melted margarine, then gradually adding milk, stirring until thickened. Season with black pepper.
- Spread a thin layer of the sauce in the bottom of a baking dish.
- Layer cooked noodles over the sauce.
- Spread a layer of the cheese mixture over the noodles.
- Add sautéed vegetables over the cheese layer.
- Sprinkle shredded mozzarella and Parmesan cheeses over the vegetables.
- Repeat layers until ingredients are used, finishing with cheese on top.
- Bake in a preheated oven at 375°F (190°C) for about 40 minutes until bubbly and golden.
- Let stand for a few minutes before serving.
Tips & Substitutions
For a lighter option, consider using zucchini or eggplant slices in place of some noodles. If you're short on time, pre-cooked lasagna noodles can be a great shortcut. You can also add more vegetables like bell peppers or use a variety of cheeses, such as a blend of low-fat mozzarella and Parmesan. This recipe is versatile, similar to Quick And Easy 'Lite' Baked Ziti.
Serving Suggestions
Serve this vegetable lasagna with a side salad dressed in a light vinaigrette and some crusty Italian Bread Sticks for a complete meal. It pairs beautifully with Green Beans Italian for a fresh touch. For a heartier option, consider offering garlic bread or a light soup as a starter.
Storage & Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven will help maintain that lovely texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Lasagna(Eating Light) contains roughly 1688 calories, with 27g protein, 255g carbohydrates, and 67g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (107% of the Daily Value), and potassium (67% of the Daily Value). Note that it is relatively high in sodium, at 1292mg per serving (56% 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 make this lasagna in advance?
Yes, you can assemble the lasagna a day ahead. Just cover it tightly with foil and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven, or adjust the baking time accordingly if baking from cold.
Can I freeze the lasagna?
Absolutely! This vegetable lasagna freezes well. Assemble it, then cover tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking, and extend the baking time if necessary.
What other vegetables can I add?
You can customize this lasagna by adding a variety of vegetables such as bell peppers, zucchini, or roasted eggplant. Just make sure to sauté any fresh vegetables before layering them to ensure they are tender. This recipe is a great way to use up leftover vegetables from your fridge!
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).