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Skinny Veggie Lasagna

A lighter, vegetable-forward lasagna featuring layers of sautéed veggies, creamy ricotta, and melty mozzarella, perfect for weeknight dinners and meal prep.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Layer
  • 3 cups chopped veggies of your choice e.g., bell peppers, zucchini, mushrooms
  • 1/2 cup chopped onion
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil for sautéing
Cheese Mixture
  • 1 cup low fat ricotta cheese
  • 1 large egg
  • 2 cups fresh spinach wilted
Noodles and Sauce
  • 2 cups tomato sauce
  • 12 pieces uncooked oven-ready whole grain lasagna noodles
  • 1 cup mozzarella cheese, shredded

Method
 

Preparation
  1. Chop the veggies.
  2. Saute the onion and garlic in the olive oil over medium high heat.
  3. Add chopped veggies and saute until tender.
  4. Set the veggies aside.
  5. Whisk the egg into the ricotta cheese.
  6. Stir in the fresh spinach.
Assembly
  1. Grease a 9x13 pan and pour a little sauce in the bottom.
  2. Top with 4 lasagna noodles.
  3. Spread 1/2 cup of the ricotta mixture over the noodles.
  4. Add half of the cooked veggies.
  5. Pour 3/4 cup sauce over this layer.
  6. Repeat the layers.
  7. Top the entire pan with remaining noodles, sauce, and mozzarella cheese.
Baking
  1. Cover with foil and bake for 40 minutes at 375°F (190°C).
  2. Remove foil and bake for 10 minutes more or until cheese is bubbly.
  3. Check at 30 minutes and add 1/4 cup vegetable stock if the lasagna looks too dry.
  4. Let the lasagna rest for 10 minutes before cutting.

Notes

Serve with a green salad or steamed vegetables. For better flavor, pair with light red wine or sparkling water.