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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 216.2
  • Total Fat: 1.6 g
  • Cholesterol: 23.8 mg
  • Sodium: 748.0 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 20.8 g

View full nutritional breakdown of Low-Fat Vegetarian Lasagna calories by ingredient
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Low-Fat Vegetarian Lasagna

Submitted by: CRISTJ


Number of Servings: 12

Ingredients

    1 box of Hodgson Mill whole wheat lasagna
    1 zucchini
    1 squash
    1 onion
    1.25 cup mushrooms
    1 clove garlic
    1.5 cups fresh spinach
    1 can Del Monte diced tomatoes w/ garlic and onion
    1 can Del Monte petite cut diced tomatoes with garlic and olive oil
    1.5 packages Kraft fat free shredded mozzarella
    2 lb container Sorrento Fat Free Ricotta cheese
    1 cup Barilla tomato sauce w/ basil and tomato
    5 tsp Kraft grated parmesan cheese

Directions

1) While boiling the noodles, cut up vegetables except spinach and cook in skillet on stove
2) Add both cans of Del Monte tomatoes, let all simmer together on low heat (hoping to find lower sodium versions next time)
3) Combine ricotta cheese, parmesan cheese, and spinach in a bowl, mix up well
4) When vegetables are fairly cooked, add 1 cup of Barilla sauce and let simmer a little longer; noodles should be done so drain them while simmering the vegetables
5) Prep 3 quart baking pan (I used a glass one, 9.5" x 13.5") by spraying bottom and sides with no-stick baking spray, then lay down 1 layer of noodles in bottom
6) On top of noodles spread 1/2 of the ricotta cheese mixture, then a layer of the vegetables & sauce combination
7) sprinkle 1 cup of the shredded mozzarella on top next
8) repeat layering again: put down another layer of noodles, followed by the rest of the ricotta mixture, then the rest of the veggie mixture
8) top off with rest of the mozzarella cheese (about 2 cups)
9) Bake in oven at 375 degrees for 40 minutes
10) Let cool for 10 minutes before cutting
11) Cut into 12 servings

Reheats extremely well, recommended storing in serving-size plastic containers and refrigerating or freezing for lunches or dinners later!


Number of Servings: 12

Recipe submitted by SparkPeople user CRISTJ.






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Member Ratings For This Recipe

  • My wife and I have been cooking vegetarian for just a few weeks. We thoroughly enjoyed the lasagna and plan on adding this recipe to our favorites list. Thanks for the recipe. - 2/19/12

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  • Served this to a large group of people. Made one without meat and one with meat. Everyone thoroughly enjoyed it. Next day left-overs were great too! Easy to make. I cooked it at least an hour longer than instructed on low. Getting ready to prepare it again! - 10/10/11

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  • You have to let it cool before eating because it will just fall all over but still really delicious!! - 10/22/09

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  • this was very good but i find fat free mozzarella tastes, my solution is to mix fat free and part skim in the processor and grate them together for a better taste without adding too many calories. same thing for cottage cheese...blend - 8/28/09

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  • made this last night and DH and I loved it. I did find the ricotta a little dry...might try the feta cheese as recommended by someone next time or maybe half cottage cheese? but overall it was wonderful! Will definitely make again. It makes a huge batch so could easily cut in half - 9/29/08

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  • I must recommend either a low-fat part skim mozzarella, or the wonderful veggie cheese substitution, which melts beautifully and tastes perfect. As for the ricotta, the problem is similar -- the taste just doesn't work as well, fat-free. Fat-free feta is an amazing substitution. - 6/24/08

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