Vegetable-Packed Light Lasagna
Indulge in a deliciously light and satisfying Vegetable-Packed Light Lasagna that's perfect for any occasion! This recipe combines layers of rich, meatless spaghetti sauce, creamy ricotta cheese, and a medley of fresh vegetables for a nutritious twist. With lowfat mozzarella and smart cooking techniques, you can enjoy a comforting classic that fits into your healthy lifestyle. Ideal for meal prepping or sharing with family, this lasagna is a flavorful way to sneak in those extra veggies without sacrificing taste!
6
Servings
200
Calories
5
Ingredients
Ingredients
spaghetti sauce
28 ounces (jarred (meatless recommended))
lasagna noodles
6 (uncooked)
fat-free ricotta cheese
15 ounces (container)
raw vegetables
1-2 cups (sliced or chopped (zucchini, bell peppers, mushrooms, onions recommended))
shredded lowfat mozzarella cheese
8 ounces (package)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Spray an 11x7 inch baking dish with cooking spray to prevent sticking.
3
Spread one-third of the spaghetti sauce evenly on the bottom of the baking dish.
4
Place three uncooked lasagna noodles on top of the sauce, aligning them evenly.
5
Spread another one-third of the sauce over the noodles.
6
In a mixing bowl, combine the fat-free ricotta cheese with your choice of sliced or chopped raw vegetables like zucchini, bell peppers, mushrooms, and onions. Mix well to combine.
7
Spoon the vegetable and ricotta mixture evenly over the sauce and noodles.
8
Sprinkle half of the shredded lowfat mozzarella cheese on top.
9
Lay down the remaining three lasagna noodles, followed by the last one-third of sauce.
10
Cover the dish tightly with aluminum foil to retain moisture while baking.
11
Bake in the preheated oven for 1 hour. After 1 hour, carefully remove the foil and sprinkle the remaining mozzarella cheese on top.
12
Return to the oven and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
13
Once done, remove the lasagna from the oven and let it sit for 5 minutes before cutting into six equal pieces.
14
For convenient meal prep, wrap individual pieces in plastic wrap and freeze. Simply microwave for a quick and nutritious lunch!
Nutrition Information
3g
Fat
25g
Carbs
13g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Vegetable-Packed Light Lasagna.
Is this lasagna recipe vegetarian?
Yes, it is a vegetarian dish made with meatless spaghetti sauce and fresh vegetables.
How many calories are in one serving of this lasagna?
Each serving contains 200 calories.
How many servings does this recipe yield?
This recipe makes 6 equal servings.
What is the fat content per serving?
There are 3 grams of fat per serving.
How much protein is in each serving?
Each serving provides 13 grams of protein.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
What is the fiber content of this lasagna?
This recipe contains 5 grams of fiber per serving.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
What size baking dish should I use?
An 11x7 inch baking dish is recommended.
Do I need to boil the lasagna noodles before assembly?
No, use 6 uncooked lasagna noodles as they will cook in the sauce while baking.
How much spaghetti sauce is required?
You will need 28 ounces of jarred meatless spaghetti sauce.
What type of ricotta cheese is used in this recipe?
The recipe calls for 15 ounces of fat-free ricotta cheese.
Which vegetables are recommended for the filling?
Zucchini, bell peppers, mushrooms, and onions are recommended.
How much mozzarella cheese do I need?
You need 8 ounces of shredded lowfat mozzarella cheese.
How many total ingredients are used?
There are 5 main ingredients in this recipe.
How long does the lasagna need to bake?
Bake covered for 1 hour, then uncovered for an additional 5 minutes.
Why must the dish be covered with aluminum foil?
The foil is used to retain moisture so the uncooked noodles can soften properly.
How long should the lasagna rest after baking?
Let it sit for 5 minutes before cutting to help it set.
Can this lasagna be used for meal prep?
Yes, individual pieces can be wrapped in plastic and frozen for later.
How do I reheat a frozen portion?
You can microwave individual frozen pieces for a quick and nutritious lunch.
How do I prevent the lasagna from sticking to the pan?
Spray the baking dish with cooking spray before adding the first layer of sauce.
What goes on the very bottom of the baking dish?
Spread one-third of the spaghetti sauce evenly on the bottom of the dish.
How are the vegetables added to the lasagna?
The sliced or chopped raw vegetables are mixed into the fat-free ricotta cheese.
When do I add the final layer of cheese?
The remaining mozzarella is added after the lasagna has baked for 1 hour.
Is this recipe considered low fat?
Yes, with only 3g of fat and the use of fat-free dairy, it is a low-fat option.
Can I use different vegetables than the ones listed?
Yes, you can use your choice of 1-2 cups of raw sliced or chopped vegetables.
What makes this lasagna a 'light' version?
It uses fat-free ricotta, lowfat mozzarella, and a high volume of vegetables to reduce calories.
What is the first step in the instructions?
The first step is to preheat the oven to 375 degrees Fahrenheit.
Is this recipe easy for beginners?
Yes, it is tagged as an easy recipe because it uses jarred sauce and uncooked noodles.