introduction
This simple lasagna uses more vegetables and less cheese for a lighter meal. It cooks in a 9×13 pan and fits a week of easy dinners. If you enjoy light baked dishes, you can also try a similar idea with asparagus in this asparagus quesadilla lasagna recipe for more ideas.
why make this recipe
This recipe is low in fat and full of vegetables. It is easy to make, feeds many people, and uses simple ingredients you likely have on hand.
how to make Skinny Veggie Lasagna
Ingredients :
- 3 cups chopped veggies of your choice
- 1/2 chopped onion
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 cup low fat ricotta cheese
- 1 egg
- 2 cups fresh spinach
- 2 cups tomato sauce
- 12 uncooked oven-ready whole grain lasagna noodles
- 1 cup mozzarella cheese, shredded
Directions :
- Chop the veggies.
- Saute the onion and garlic in the oil over medium high heat.
- Add veggies and saute until tender.
- Set the veggies aside.
- Whisk the egg into the ricotta cheese.
- Stir in the fresh spinach.
- Grease a 9×13 pan and pour a little sauce in the bottom.
- Top with 4 lasagna noodles.
- Spread 1/2 cup of the ricotta mixture over the noodles.
- Add half of the cooked veggies.
- Pour 3/4 cup sauce over the layer.
- Repeat the layers.
- Top the entire pan with noodles, remaining sauce, and mozzarella cheese.
- Cover with foil and bake for 40 minutes at 375 degrees.
- Remove foil and bake for 10 minutes more or until cheese is bubbly.
- Check the lasagna at 30 minutes and add 1/4 cup vegetable stock if the lasagna looks too dry.
how to serve Skinny Veggie Lasagna
Let the lasagna rest 10 minutes before cutting. Serve slices with a green salad or steamed vegetables for a full meal.
how to store Skinny Veggie Lasagna
Cool the lasagna to room temperature, then cover and refrigerate for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge before reheating.
tips to make Skinny Veggie Lasagna
Keep vegetables bite-sized so they layer well. Use fresh spinach or baby spinach for best texture. If the top browns too fast, cover with foil. Add a little vegetable stock if the noodles look dry while baking.
variation (if any)
You can add sliced mushrooms, zucchini, or bell peppers. For a dairy-free option, use a plant-based ricotta and vegan mozzarella.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Thaw and drain frozen vegetables before using so excess water does not make the lasagna soggy.
Q: Do I need to precook the noodles?
A: No. Use oven-ready noodles as listed. If your noodles are not oven-ready, cook them first.
Q: Can I make this ahead?
A: Yes. Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if cold from the fridge.
Q: How can I make it more protein-rich?
A: Stir in cooked lentils or cooked ground turkey with the vegetables for added protein.
Conclusion
For another simple light lasagna idea with step-by-step tips, see the Skinny Veggie Lasagna Recipe – Pinch of Yum.