Vegetarian Lasagna: A Flavorful, Low-Calorie Feast Packed with Veggies and Cheese!
Creative Cooking for the Health-Conscious Gourmet
Recipe
This hearty vegetarian lasagna is a perfect blend of wholesome ingredients like spinach, zucchini, mushrooms, and ricotta cheese, layered with savory spaghetti sauce and gooey mozzarella. Easy to make and packed with flavor, it’s a crowd-pleaser that fits into a low-calorie, high-fiber diet. Serve it up for family dinners or special occasions—it’s sure to impress!.
Ingredients:
6 cups spaghetti sauce
0.5 cup carrot, grated
0.5 tsp oregano
6 lasagna noodles, cooked
16 oz ricotta cheese
1 package frozen, chopped spinach, thawed and well drained
2 eggs
1.5 cups zucchini, thinly sliced
1 cup mushrooms, sliced
3 cups mozzarella cheese, shredded
0.5 cup parmesan cheese, grated
Salt and pepper to taste
Instructions
Preheat oven to 350oF.
Mix carrots, oregano, and spaghetti sauce together; season to taste.
In a separate bowl, mix ricotta, spinach, and eggs and season.
Spread 0.5 cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
Layer three lasagna noodles and half of the remaining sauce, the ricotta mixture, the sliced zucchini, the sliced mushrooms, the mozzarella, and the parmesan cheese.
Repeat layers with remaining ingredients.
Bake for about 45 minutes.
Nutritional Information
Makes 8 Servings
Nutrients in a serving: Calories: 343, Total fat: 11.4: g, Saturated fat: 6.3 g, Trans fat: 0 g, Cholesterol: 89 mg, Sodium: 630 mg, Potassium: 691 mg, Total carbohydrates: 38.4 g, Dietary fiber: 3.6 g, Sugars: 5.7 g, Protein: 23.7 g
Chef and Author:
Justin Gillette, certified executive chef and chef author
Medically Reviewed by FibonacciMD editors.
Editor’s note: Appropriate for a low-calorie, high-fiber, ovo-lacto vegetarian regimen.
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