Diet Friendly Veggie Overload Lasagna Recipes

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DIET FRIENDLY VEGGIE OVERLOAD LASAGNA



Diet Friendly Veggie Overload Lasagna image

I came up with this recipe because I wanted to be able to enjoy lasagna but I didn't want all the calories, carbs and fat usually associated with it. It is loaded with so much flavor that you don't miss the extra pasta and cheese! Serve it with a big tossed salad and you have a very healthy meal that is waistline friendly...it is also a great way to get some extra veggies into the kids diet.

Provided by Chef Buggsy Mate

Categories     Spinach

Time 1h25m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 14

1 (16 ounce) jar tomato and basil pasta sauce
4 lasagna noodles (I used the no boil type by Barilla)
1/2 cup grated carrot
1 cup broccoli floret, chopped
1 medium zucchini, sliced thin
1 medium summer squash, sliced thin
1/2 cup onion, diced
6 mushrooms, sliced thin
1/2 cup chopped sweet bell pepper (I used orange and yellow combined)
1 (2 1/4 ounce) can sliced ripe olives
1 cup baby spinach leaves
2 -3 tablespoons fresh basil, chopped
1 cup lowfat mozzarella cheese
if you like a bit of spice you can sprinkle the layers of pasta sauce with crushed red pepper flakes

Steps:

  • Preheat oven to 375 degrees.
  • Pour enough sauce to cover the bottom of an 8x8" baking dish; about 1/3 of the jar.
  • Sprinkle grated carrot and chopped onion over sauce in bottom of dish.
  • Top sauce with two of the Barilla noodles.
  • Layer the slices of zucchini, summer squash, and mushrooms and spinach over the noodles.
  • Sprinkle the broccoli, bell pepper, fresh basil and sliced olives over the spinach leaves.
  • Top with half cup of the mozzarella cheese.
  • Pour 1/2 of the remaining sauce over the mozzarella cheese and top with the last two lasagna noodles.
  • Pour the last of the pasta sauce over the top noodles and spread out evenly.
  • Top with the the last of the mozzarella cheese.
  • Cover the baking dish with foil and bake for 40 minutes.
  • Remove foil and continue to bake an additional 10-15 minutes until cheese is melted.

Nutrition Facts : Calories 99.5, Fat 1.7, SaturatedFat 0.3, Sodium 96.7, Carbohydrate 18.2, Fiber 2.5, Sugar 3.6, Protein 4.3

EASY ROASTED VEGETABLE LASAGNA



Easy Roasted Vegetable Lasagna image

Roasted vegetable lasagna that I've made for years.

Provided by cookntraveler

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

olive oil cooking spray
2 zucchini, sliced
2 green bell peppers, cut in 1-inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 onion, cut into 8 wedges
1 tablespoon chopped fresh basil
1 clove garlic, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
12 lasagna noodles
2 (28 ounce) jars pasta sauce
1 (16 ounce) package shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
  • Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
  • Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
  • Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
  • Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g

VEGGIE LASAGNA



Veggie Lasagna image

Easy, low fat, veggie lasagna. NO tomatoes or tomato sauce. I came up with this as an answer to my DH's love for lasagna and a healthier alternative.

Provided by MsSally

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

8 ounces whole wheat lasagna noodles
1 tablespoon butter
2 tablespoons flour
2 cups skim milk
1/2 cup parmesan cheese
1 cup onion (chopped)
1 cup carrot (shredded)
1 cup mushroom (chopped)
16 ounces frozen chopped broccoli (thawed and excess water removed)
16 ounces fat-free cottage cheese
16 ounces fat-free ricotta cheese
1/2 cup egg substitute
2 tablespoons cornstarch
2 tablespoons Mrs. Dash garlic and herb seasoning
2 cups part-skim mozzarella cheese, divided

Steps:

  • Heat oven to 350 degrees Fahrenheit.
  • Boil lasagna noodles according to directions on box.
  • In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
  • Add flour and stir until mixed.
  • Add milk all at once.
  • Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
  • Add parmesan cheese and stir until melted.
  • Saute onions, carrots and mushrooms in cooking spray until tender.
  • Add drained broccoli and cook until warmed through.
  • Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
  • Pour 1/2 cup sauce in bottom of a 9X13 pan.
  • Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
  • Repeat layers ending with noodles.
  • Top with remaining sauce and cheese.
  • Be sure to cover noodles completely with sauce.
  • Bake uncovered for 30 minutes or until warmed through.

Nutrition Facts : Calories 414.7, Fat 13.8, SaturatedFat 8.2, Cholesterol 51, Sodium 554.8, Carbohydrate 37.4, Fiber 2.5, Sugar 4.2, Protein 36.8

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