Skinny Vegetable Lasagna Recipes

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SKINNY ROASTED-VEGETABLE LASAGNA



Skinny Roasted-Vegetable Lasagna image

Enjoy this classic Italian lasagna that's baked with veggies for a cheesy and delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 10

Number Of Ingredients 17

2 medium bell peppers (any color), cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, sliced (4 cups)
8 ounces mushrooms, sliced (3 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
2 tablespoons finely chopped garlic
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
12 uncooked lasagna noodles
2 cups shredded part-skim mozzarella cheese (12 ounces)
1/2 cup freshly grated Parmesan cheese (2 ounces)

Steps:

  • Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
  • Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
  • Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
  • Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
  • Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.

Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

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

VEGETABLE LASAGNA



Vegetable Lasagna image

I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 23

1/4 cup olive oil
1 medium sweet red pepper, julienned
1 medium carrot, shredded
1 small onion, chopped
5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
3 garlic cloves, minced
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 lasagna noodles
1 large egg, lightly beaten
1 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.

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

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

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Prevent food waste by cooking with canned foods like canned spinach - perfectly portioned for recipes and nearly half the cost of fresh and frozen!

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 1h15m

Yield 12

Number Of Ingredients 12

12 each no-boil lasagna noodles
1 (28 ounce) can crushed tomatoes
1 large garlic clove, crushed
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) container ricotta cheese
1 large egg
1 (14.5 ounce) can sliced carrots, well drained
1 (13.5 ounce) can chopped spinach, well drained
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
  • Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
  • Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 18.7 g, Cholesterol 41.4 mg, Fat 7.8 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 476.5 mg, Sugar 1.5 g

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. -Susanne Ebersol, Bird-in-Hand, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 19

1 large onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 can (28 ounces) tomato puree
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil
3 tablespoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
ROASTED VEGETABLES:
4 cups sliced zucchini
3 cups sliced fresh mushrooms
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 lasagna noodles, cooked, rinsed and drained
4 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 497mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

SKINNY LASAGNA



Skinny Lasagna image

I got this ages ago from Midwest Living magazine. Even my mushroom-hating husband and picky kids like it. It isn't quick, but it's worth it for healthy lasagna.

Provided by wife2abadge

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 lb ground sirloin
1 cup mushroom, sliced
1 cup onion, chopped
2 garlic cloves, minced
1 (16 ounce) can stewed tomatoes, cut up
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon fennel seed, crushed
1/4 teaspoon black pepper
1/4 teaspoon red pepper, crushed
2 egg whites, beaten
1 cup skim milk ricotta cheese
1/2 cup parmesan cheese, grated
6 lasagna noodles
4 ounces mozzarella cheese, shredded

Steps:

  • Cook the beef, mushrooms, onion, and garlic just til meat is brown; drain.
  • Stir in undrained tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and black pepper and bring to a boil.
  • Reduce heat and simmer, uncovered, for 35 minutes to thicken, stirring occasionally.
  • In a small bowl, stir together the beaten egg whites, ricotta, and 1/4 c Parmesan cheese.
  • Cook the lasagna noodles just til tender, drain, and rinse with cold water.
  • Spray an 11x7x2 inch baking dish with nonstick spray coating.
  • Arrange 3 of the lasagna noodles in the bottom (trim to fit).
  • Spread with half of the ricotta mixture.
  • Spoon half of the sauce over the top and sprinkle with half of the mozzarella cheese.
  • Repeat layering noodles, cheese mixture, and sauce -- but not the mozzarella.
  • Sprinkle the remaining 1/4 cup of Parmesan over the top.
  • Bake 35 minutes at 350 degrees.
  • Remove and sprinkle with reserved mozzarella.
  • Return to ove and bake 5-10 minutes more.
  • Let stand 10 minutes before cutting and serving.

Nutrition Facts : Calories 386.7, Fat 16.4, SaturatedFat 8.3, Cholesterol 60.3, Sodium 918, Carbohydrate 35.1, Fiber 3.4, Sugar 9.8, Protein 26

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From wellplated.com


PIN ON SKINNY RECIPES ;) - PINTEREST
1 Bell pepper. 1/2 lb Brown mushrooms. 3 cups Carrots. 2 tsp Garlic powder. 2 tsp Onion powder. 1 tsp Oregano. 3 cups Spinach, frozen. 3 1/4 cups Tomatoes, fresh. 2 cups Zucchini.
From pinterest.com


SKINNY VEGETABLE LASAGNA - COOKIE AND FOOD
2022-05-09 Make this lasagna for a minimum of one, if not all 6, of those factors. It gets benefit points for being packed with delicious sauteed veggies and velvety ricotta cheese and baked under a blanket of melted mozzarella. Plus, the portions are as huge as my hand. And my hands are obviously big. Repeat: the portions are big.
From jiboneus.com


TOFU ZUCCHINI LASAGNA - EATING BIRD FOOD
2021-09-16 Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 more minutes, a total of 45-50 minutes. Lasagna is done when bubbly and all the cheese has melted and started to brown a little. Remove from oven, let cool 5-10 minutes, cut and enjoy. Serve with passed parmesan cheese, if desired.
From eatingbirdfood.com


SUPER EASY SKINNY VEGETABLE CROCKPOT LASAGNA - COOKIE AND FOOD
2022-04-29 Cover with about one third of the ricotta, veggies, pesto, sauce, cheese, and end with noodles. Repeat layers 2 more times for an overall of 3 total layers. End with a layer of noodles on top, covered with a thin layer of sauce and a bit more shredded cheese. Cover and prepare on high for 3 hours or on low for 5-6 hours.
From jiboneus.com


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