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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.9
  • Total Fat: 12.0 g
  • Cholesterol: 27.7 mg
  • Sodium: 877.1 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 17.7 g

View full nutritional breakdown of LOW CALORIE VEGETATABLE LASAGNA calories by ingredient
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Submitted by: THEKENNETH


A very small amount of bad things never hurt anybody A very small amount of bad things never hurt anybody
Number of Servings: 6


    9 ready to use lasagna noodles
    2 cans tomatoes, crushed
    12 oz can tomato paste
    1 cup water
    1 green bell pepper - diced
    1 medium onion - diced
    2 cups fresh sliced mushrooms
    4 tablespoons fresh chopped parsley
    1/4 cup Italian bread crumbs
    1 tablespoon olive oil
    1 chicken bullion
    olive oil spray
    100 grams mozzarella cheese
    60 grams grated Parmesan cheese
    Italian seasoning
    red pepper flakes


Eggplant can be replaced by any fresh vegetable as desired. Spinach works well to. Cheeses can be replace with any cheese, just remember a small amount. I absolutely dislike dishes with so much cheese that is all you can taste.


Heat 1 tablespoon of olive oil in sauce pan and saute onions and garlic for three minutes. Add fresh mushroom and cook until soft. Add tomatoes, tomato paste, chicken bullion, water, and season to taste. Simmer for 1 1/2 hours.
Coat 7 X 9 baking dish with cooking spray. Pour a little sauce on the bottom. Layer three lasagna noodles on bottom, then a layer of eggplant. Spray eggplant with olive oil stray and sprinkle 2 tablespoons of bread crumbs over it. Add 1/3 of the cheese. Continue with two more layers finishing using a generous amount of sauce.
Bake at 375 for thirty minutes. All to stand for 15 minutes before serving.

Serving Size: Makes six generous servings.


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