Low Fat Vegetable Lasagna Recipes

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SKINNY VEGGIE LASAGNA



Skinny Veggie Lasagna image

This skinny veggie lasagna has 200 calories per slice and is full of chopped broccoli, carrots, cauliflower, spinach, ricotta cheese, and tomato sauce.

Provided by Pinch of Yum

Categories     Dinner

Time 1h

Yield 9

Number Of Ingredients 10

3 cups chopped veggies of your choice
1/2 chopped onion
2 tablespoons minced garlic
1 tablespoon olive oil
1 cup low fat ricotta cheese
1 egg
2 cups fresh spinach
2 cups tomato sauce
12 uncooked oven-ready whole grain lasagna noodles
1 cup mozzarella cheese, shredded

Steps:

  • Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
  • Whisk egg into ricotta cheese and stir in fresh spinach.
  • Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
  • Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.

Nutrition Facts : Calories 198 calories, Sugar 5.4 g, Sodium 86.3 mg, Fat 7.7 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 24.6 g, Fiber 4.1 g, Protein 9.8 g, Cholesterol 36.1 mg

LIGHTER VEGETABLE LASAGNE



Lighter vegetable lasagne image

This layered pasta dish is a family favourite - give it a healthy makeover with ricotta, lentils and lots of filling vegetables

Provided by Angela Nilsen

Categories     Dinner, Main course, Pasta, Supper

Time 2h

Number Of Ingredients 22

1 small aubergine , about 250g, cut into approx 3cm chunks
1 medium courgette , about 200g, cut into 2-3cm chunks
1 red pepper , deseeded and chopped into 2.5cm pieces
1 medium onion , halved lengthways, sliced into thin wedges
pinch of chilli flakes
1 tbsp rapeseed oil
400g can plum tomatoes
1 medium carrot , chopped into small dice
3 garlic cloves , finely chopped
2 tbsp tomato purée (or sundried tomato purée - see tip)
400g can green lentils (with no added salt), drained
2 tbsp chopped basil , plus extra leaves to garnish
300g fresh spinach
1 medium egg
250g tub ricotta
1 rounded tbsp chopped oregano , plus extra leaves to garnish
good pinch of ground nutmeg
9 dried lasagne sheets, each 17.5cm x 8cm
125g ball mozzarella , roughly chopped
25g parmesan or vegetarian alternative, grated
100g cherry tomatoes on the vine
green salad

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the aubergine, courgette, pepper and onion in a large, shallow roasting tin. Scatter with the chilli flakes and season with pepper and a pinch of salt. Pour the oil over, toss together to coat (you can use your hands for this), then spread the vegetables out in a single layer. Roast for 15 mins, then give them a stir and spread them out again. Roast for another 10-15 mins until softened and turning golden.
  • While the vegetables are roasting, make the tomato sauce. Tip the tomatoes into a medium pan, then pour 100ml water into the empty can, swirl it round and pour into the saucepan. Add the carrot and garlic, and simmer gently for 20-25 mins, partly covered with the lid and stirring occasionally, until the carrot is just tender. Stir in the tomato purée and the lentils, season with pepper and simmer for 2 mins more. Remove from the heat, stir in the basil and set aside.
  • Tip the spinach into a large heatproof bowl, pour over boiling water, press the leaves into the water and leave for 30 secs. Drain in a large colander and rinse under cold water briefly to cool it down quickly. Squeeze the spinach to remove the excess water, then roughly chop. Beat the egg in a bowl and stir in the ricotta, oregano, nutmeg and some pepper.
  • Lay the lasagne sheets, spread well out, in a large shallow roasting tin and pour boiling water over to cover. Move them around with a wooden spoon to make sure they aren't sticking, then leave for 5 mins. ('No pre-cook' lasagne sheets benefit from a brief soaking, which improves the texture and makes them more pliable for layering in the dish.) Drain well and immediately separate them out to prevent them sticking.
  • When the vegetables have finished roasting, lower the heat to 200C/180C fan/ gas 6. Spread a very thin layer of the tomato sauce (about 2 big spoonfuls) over the bottom of an ovenproof dish, about 25 x 18 x 7cm deep and 2 litres capacity. Lay 3 lasagne sheets across the width of the dish and spread over half of the remaining sauce and half of the roasted vegetables. Cover with 3 more lasagne sheets, then spread the spinach over the top and season with pepper. Put the ricotta mixture on top in spoonfuls and spread out over the spinach. Cover with the last 3 lasagne sheets. Spread over the rest of the tomato sauce and then the remaining roasted vegetables. Scatter over the mozzarella and Parmesan to cover the vegetables and sauce as much as possible, then top with the cherry tomatoes. Season with pepper and lay a piece of foil loosely over the top. Can be made up to a day ahead and chilled - allow an extra few mins when baking the next day. Or freeze for up to 1 month and thaw overnight in the fridge.
  • Bake for 35 mins, then remove the foil and bake for a further 5-10 mins until everything is bubbling around the edges. Scatter with oregano and basil leaves, and serve with a green salad.

Nutrition Facts : Calories 358 calories, Fat 14.5 grams fat, SaturatedFat 7.3 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 7.7 grams fiber, Protein 19.8 grams protein, Sodium 0.8 milligram of sodium

SKINNY LASAGNA



Skinny Lasagna image

38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 12

Number Of Ingredients 10

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
  • Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
  • Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
  • Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

LOW FAT VEGETABLE LASAGNA



Low Fat Vegetable Lasagna image

Make and share this Low Fat Vegetable Lasagna recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

9 lasagna noodles, strips
4 cups mixed assorted fresh vegetables (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)
1 ounce knorr's leek soup mix (1/4 package, dry)
18 ounces meatless spaghetti sauce or 18 ounces homemade meatless spaghetti sauce
12 ounces low-fat part-skim ricotta cheese

Steps:

  • Preheat oven to 400°F
  • Boil lasagna strips less than full cooking time on package. Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of sauce and cheese on top. Marble with rubber spatula.
  • Bake for 1 1/2 hours or until top browns. Can be made ahead, covered with foil and left in warm oven for several hours before serving.

Nutrition Facts : Calories 268.6, Fat 6.6, SaturatedFat 3.5, Cholesterol 19.2, Sodium 823.4, Carbohydrate 38.9, Fiber 1.3, Sugar 4.8, Protein 12.9

VEGETABLE LASAGNA (LOW FAT)



Vegetable Lasagna (Low Fat) image

Delicious, easy and filling lasagna which is actually good for you too. A perfect comfort food and easy to freeze and save for a time when you can't be bothered cooking. I found this recipe on the internet and modified it to make it tastier and as low fat as possible.

Provided by Ozzzie

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, chopped
1 red capsicum, diced
2 medium zucchini, diced
1 small eggplant, diced
2 1/2 cups sliced mushrooms
1 (415 g) can Italian-style tomatoes, chopped
1 (140 g) carton tomato paste
1 cup water
1 teaspoon salt (or another seasoning or herb of choice I use basil and LOTS of garlic)
4 tablespoons flour
3 cups skim milk
1/2 cup grated low fat mozzarella
8 sheets lasagna noodles
1/2 cup grated cheese, extra

Steps:

  • Pre-heat oven to 180°C.
  • Tomato Sauce: Heat oil in a large saucepan.
  • Sauté vegetables until tender.
  • Stir through tomatoes, tomato paste, water and salt (or other seasonings) and simmer for 15 minutes, stirring occasionally.
  • White Sauce: Place flour in a saucepan or bowl.
  • Gradually add milk, stirring until smooth.
  • Place over medium heat and stir (or microwave on High 100% for 7 minutes, stirring after every minute) until mixture boils and thickens.
  • Stir salt and cheese through sauce.
  • To assemble, place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ovenproof dish.
  • Spread with half of the tomato mixture, then half of the white sauce mixture.
  • Repeat lasagne, tomato and white sauce layers ending with white sauce.
  • Sprinkle with extra cheese.
  • Bake in moderate oven for 40 minutes.

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