Serves 9
75 min
Skinny Veggie Lasagna
Recipe GLPRc8571e03bf0c65
A wholesome vegetarian lasagna loaded with fresh spinach, sautéed vegetables, and layers of creamy ricotta cheese. This lighter version uses whole grain noodles and low-fat ricotta while maintaining all the satisfying comfort of a classic lasagna. Baked until the mozzarella is bubbly and golden.
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Ingredients
1 tablespoon olive oil
½ medium onion, finely chopped
2 tablespoons minced garlic
3 cups mixed chopped vegetables (such as zucchini, bell peppers, and mushrooms)
2 cups fresh spinach
1 large egg
1 cup low-fat ricotta cheese
1 cup shredded mozzarella cheese
2 cups tomato sauce
12 uncooked oven-ready whole grain lasagna noodles
Directions
Prepare and finely chop the onion and all mixed vegetables (zucchini, bell peppers, mushrooms, or similar), keeping them separate from the spinach.
Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, and sauté for about 2-3 minutes until fragrant and softened.
Add the chopped mixed vegetables to the skillet and continue cooking for 5-7 minutes, stirring occasionally, until the vegetables are tender but still hold their shape. Season lightly with salt and pepper if desired. Remove from heat and set aside.
In a medium bowl, whisk the egg thoroughly. Add the low-fat ricotta cheese and stir until well combined. Fold in the fresh spinach until evenly distributed throughout the ricotta mixture.
Preheat the oven to 375°F (190°C). Lightly oil or spray a 9x13 inch baking pan. Spread a thin layer of tomato sauce on the bottom of the prepared pan.
Create the first layer by arranging 4 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture evenly over the noodles, then distribute half of the cooked vegetable mixture on top. Pour ¾ cup of tomato sauce over this layer.
Repeat the layering: add 4 more noodles, the remaining ricotta-spinach mixture, the remaining cooked vegetables, and another ¾ cup of tomato sauce.
Top with the final 4 lasagna noodles and pour the remaining tomato sauce over them. Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the baking pan tightly with foil. Bake at 375°F for 40 minutes.
Remove the foil and bake for an additional 10 minutes, until the mozzarella cheese is melted, bubbly, and lightly golden on top. Let rest for 5 minutes before serving.
