Diet Friendly Veggie Overload Lasagna Food
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
DIET FRIENDLY VEGGIE OVERLOAD LASAGNA
I came up with this recipe because I wanted to be able to enjoy lasagna but I didn't want all the calories, carbs and fat usually associated with it. It is loaded with so much flavor that you don't miss the extra pasta and cheese! Serve it with a big tossed salad and you have a very healthy meal that is waistline friendly...it is also a great way to get some extra veggies into the kids diet.
Provided by Chef Buggsy Mate
Categories Spinach
Time 1h25m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Pour enough sauce to cover the bottom of an 8x8" baking dish; about 1/3 of the jar.
- Sprinkle grated carrot and chopped onion over sauce in bottom of dish.
- Top sauce with two of the Barilla noodles.
- Layer the slices of zucchini, summer squash, and mushrooms and spinach over the noodles.
- Sprinkle the broccoli, bell pepper, fresh basil and sliced olives over the spinach leaves.
- Top with half cup of the mozzarella cheese.
- Pour 1/2 of the remaining sauce over the mozzarella cheese and top with the last two lasagna noodles.
- Pour the last of the pasta sauce over the top noodles and spread out evenly.
- Top with the the last of the mozzarella cheese.
- Cover the baking dish with foil and bake for 40 minutes.
- Remove foil and continue to bake an additional 10-15 minutes until cheese is melted.
Nutrition Facts : Calories 99.5, Fat 1.7, SaturatedFat 0.3, Sodium 96.7, Carbohydrate 18.2, Fiber 2.5, Sugar 3.6, Protein 4.3
VEGGIE LASAGNA
Easy, low fat, veggie lasagna. NO tomatoes or tomato sauce. I came up with this as an answer to my DH's love for lasagna and a healthier alternative.
Provided by MsSally
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Boil lasagna noodles according to directions on box.
- In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
- Add flour and stir until mixed.
- Add milk all at once.
- Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
- Add parmesan cheese and stir until melted.
- Saute onions, carrots and mushrooms in cooking spray until tender.
- Add drained broccoli and cook until warmed through.
- Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
- Pour 1/2 cup sauce in bottom of a 9X13 pan.
- Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
- Repeat layers ending with noodles.
- Top with remaining sauce and cheese.
- Be sure to cover noodles completely with sauce.
- Bake uncovered for 30 minutes or until warmed through.
Nutrition Facts : Calories 414.7, Fat 13.8, SaturatedFat 8.2, Cholesterol 51, Sodium 554.8, Carbohydrate 37.4, Fiber 2.5, Sugar 4.2, Protein 36.8
ROASTED VEGGIE LASAGNA
Make and share this Roasted Veggie Lasagna recipe from Food.com.
Provided by April410
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- In roasting pan, combine vegetables and garlic in olive oil. Bake 20 minutes or until tender.
- Place half of the vegetables, salt, pepper, and 1/2 cup water in a food processor and blend until smooth.
- Spoon 1/2 cup of the puree into the bottom of a 9x13 pan.
- Place 3 noodles over puree, top with 1/2 puree, 1/2 of remaining vegetables, 2 TB. of parmesan cheese, and 1/4 cup of mozzarella cheese.
- Repeat layer and then top with remaining 3 noodles, puree and cheese.
- Bake until bubbly, about 45 minutes.
Nutrition Facts : Calories 145, Fat 9.3, SaturatedFat 3.3, Cholesterol 14.7, Sodium 553.6, Carbohydrate 10.4, Fiber 3.1, Sugar 6, Protein 7.2
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