- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 349.8
- Total Fat: 10.6 g
- Cholesterol: 37.1 mg
- Sodium: 807.6 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 4.4 g
- Protein: 22.4 g
Diet-Friendly Veggie Lasagna RecipeSubmitted by: FITNESSMAGAZINE
IntroductionThis low-calorie, low-fat lasagna recipe will satisfy any comfort-food craving. Chow, Bella! This low-calorie, low-fat lasagna recipe will satisfy any comfort-food craving. Chow, Bella!
2 teaspoons olive oil
1/3 cup chopped onion
2 1/2 cups zucchini, sliced
2 cups sliced fresh portobello mushrooms
1 cup fat-free ricotta
3 tablespoons finely shredded Parmesan
1/4 teaspoon black pepper
6 whole wheat no-boil lasagna noodles
2 cups prepared pasta sauce
1 cup shredded part-skim mozzarella
1/2 cup chopped, seeded tomato
2. To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish. Spoon half the ricotta mixture over the noodles. Top with half the veggie mixture, half the pasta sauce, and half the mozzarella. Layer with remaining noodles, ricotta mixture, veggie mixture, and sauce.
3. Bake, uncovered, in a 375-degree oven for 30 minutes. Sprinkle with tomato and remaining mozzarella. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving. Cut into 6 pieces.
Serving Size: Makes 6 square servings
Number of Servings: 6
Recipe submitted by SparkPeople user FITNESSMAGAZINE.