Skinny Vegetable Lasagna

Skinny Vegetable Lasagna

by Nicholas Pierce 2 years ago
0 (0)
1 hour
262.6 kcal
36.9 g carbs
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Description

Rich and hearty eggplant and portobello mushrooms give this meatless skinny lasagna a meaty texture and taste.

Ingredients
  • 6 dry whole wheat lasagna noodles, or more to taste
  • 1 small eggplant, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 portobello mushroom, chopped
  • 1 (28 ounce) jar low-fat marinara sauce
  • 1 (15 ounce) container fat-free ricotta cheese
  • 4 ounces shredded low-fat mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • 3 cloves garlic, diced
  • 1 egg
  • 2 teaspoons dried oregano
  • salt and ground black pepper to taste
Directions
  1. 1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
  2. 2. Combine eggplant, squash, zucchini, mushroom, and marinara sauce in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, covered, until vegetables are tender, about 10 minutes.
  3. 3. Combine ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, egg, oregano, salt, and pepper in a large bowl.
  4. 4. Spread 1/3 the sauce mixture into the bottom of a 8-inch square baking dish. Top with 2 cooked lasagna noodles. Spread 1/2 the cheese mixture on top and cover with 2 more lasagna noodles. Repeat, ending with sauce on top. Cover with aluminum foil.
  5. 5. Bake in the preheated oven until golden and bubbling, about 40 minutes.
Nutrition Facts
serving: 1 8-inch square baking dish
calories: 262.6 kcal
carbohydrates: 36.9 g
protein: 15.1 g
saturated fat: 2.4 g
cholesterol: 42.4 mg
sodium: 610.4 mg
fiber: 6.4 g
sugar: 11.9 g