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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.1
  • Total Fat: 5.2 g
  • Cholesterol: 36.3 mg
  • Sodium: 538.6 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 12.1 g

View full nutritional breakdown of Garden Fresh Lasagna calories by ingredient
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Garden Fresh Lasagna

Submitted by: STEPFANIER
Garden Fresh Lasagna

Introduction

I love rich, cheesy lasagna, but in the summer when vegetables are at their peak, cheese overwhelms the dish. Adding plenty of fresh vegetables to your regular lasagna for a healthy, light summer supper. I love rich, cheesy lasagna, but in the summer when vegetables are at their peak, cheese overwhelms the dish. Adding plenty of fresh vegetables to your regular lasagna for a healthy, light summer supper.
Number of Servings: 6

Ingredients

    6 no-bake lasagna noodles (I used Barilla, but you might need to use more than 6 if you use another brand. You need two layers of noodles.)
    1 large tomato
    1/2 green pepper
    1 small onion
    1 eggplant
    1 medium zucchini
    1 cup spaghetti sauce
    3 garlic cloves
    salt and pepper to taste
    handful of basil leaves (about 15)
    1 t oregano
    1 egg
    1 package silken tofu**
    8 T parmesan cheese

    **Tofu provides a creamy base for the lasagna. If you don't have tofu on hand or don't like it, swap 1 cup lowfat ricotta cheese (not included in the nutritional info; with ricotta the dish has 243 calories per serv ing and 7.6 grams of fat.)

Tips

Omit any vegetables you don't like, and swap for what you've got in your fridge. (Add spinach or any other green, more fresh tomatoes, mushrooms, chopped and steamed broccoli or asparagus... the possibilities are endless.)


Directions

Makes 6 large servings.
Preheat oven to 400 degrees Fahenreheit.
Slice tomato, onion, eggplant, and zucchini using a mandoline. (If you do not have a mandoline, just slice vegetables thinly.) Core green pepper, remove seeds and slice half of it.
Set vegetables aside.
Chop basil and garlic. Mash tofu in a bowl with basil, garlic, a bit of salt and pepper, oregano, egg, and half the parmesan cheese. Mix well.
Spray 9x13 baking dish. Place a layer of eggplant in the bottom of the dish (about 9 slices). Cover with a layer of zucchini, a layer of onions, a few green pepper rings and the tomato. Top with lasagna noodles. Spread half of tofu-egg mixture over noodles, then repeat layers of eggplant, zucchini, onions and peppers. Top with another layer of noddles, then spaghetti sauce. Carefully spread remaining tofu mixture over the top, then sprinkle with remaining parmesan. Cover with aluminum foil or a baking sheet and bake for 45 minutes.
Serves 6.






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Member Ratings For This Recipe



  • 6 of 11 people found this review helpful
    I like the idea of replacing the tofu with lowfat ricotta or cottage cheese. - 11/24/08

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  • Incredible!
    5 of 5 people found this review helpful
    I loved this! I used ricotta and more sauce. Served it to guests and they all liked it too. I'll be making this again. Thanks for sharing! - 3/28/09

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  • Very Good
    4 of 4 people found this review helpful
    I omitted the green pepper and eggplant, added an extra layer of noodles and some extra sauce, and used cottage cheese instead of tofu. It was delicious! - 9/27/10

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  • Incredible!
    4 of 6 people found this review helpful
    Used extra ricotta, and my own veggie medley (just 3 tomatoes, 1 onion, eggplant, and jarred mushrooms), plus some olive oil. Extra spaghetti sauce and only dry herbs too. Whew! But VERY delicious! My first ever lasagna was a success. Thanks! - 1/2/09

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  • Incredible!
    4 of 4 people found this review helpful
    After I made this I couldn't wait to eat the leftovers the next day. Amazingly good! - 11/21/08

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  • 3 of 4 people found this review helpful
    Thanks for the suggestion to used low fat cottage cheese or ricotta in place of tofu. - 8/9/12

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  • Incredible!
    3 of 4 people found this review helpful
    The recipe didn't state how much garlic, so I winged it. This is really delicious! - 6/24/09

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  • Incredible!
    3 of 3 people found this review helpful
    Thought this was absolutly wonderful,plenty of leftovers also! - 2/27/09

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  • 2 of 2 people found this review helpful
    Made it and found out I do not like the taste of uncooked noodles. Should tast good the old fashioned way :)) - 8/9/12

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  • Very Good
    2 of 2 people found this review helpful
    I was intimidated by the tofu which I had never prepared before but it was great. I mistakenly bought firm tofu and it crumbled just like ricotta cheese we had family over and didn't tell them it had tofu and no one seemed to notice or care. We also added some broccoli and spinach ours! - 6/2/10

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  • Incredible!
    2 of 3 people found this review helpful
    Very delicious and filling; a great way to get your veggies! - 9/5/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was great! I didn't have eggplant so doubled up on the zucchini. The flavor was wonderful and I didn't miss not having meat. Next time I'll add additional vegetables - spinach, mushrooms and maybe shredded carrots. - 8/12/12

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  • Incredible!
    1 of 1 people found this review helpful
    This lasagna is so delicious made with fresh tomatoes including the sauce. I live fairly rural so I don't have access to fresh tofu unless I make my own. (not happening) I'm using a bit of cheese to substitute but this is truly a luscious way to use garden veggies. - 8/11/12

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  • 1 of 2 people found this review helpful
    I'm curious that the picture shows a top layer of spaghetti sauce, while the recipe has a tofu layer on top, with the remaining Parmesan. I should think it would be pretty challenging to spread the tofu mixture over a layer of spaghetti sauce on the last layer as the recipe suggests. - 8/11/12

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  • Very Good
    1 of 2 people found this review helpful
    good--- only thing it needs is fresh minced garlic - 8/9/12

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  • 1 of 5 people found this review helpful
    RICOTTA FOR ME...BUT ALL AND ALL SOUNDS DELISH...SINCE JOINING SPARK PEOPLE...I PUT LOTS OF EXTRA VEG. TO EVERYTHING...FROM MY SPAGHETTI SDAUCE TO CHILLI, SOUPS ETC..... - 8/9/12

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  • Incredible!
    1 of 1 people found this review helpful
    Truly amazing and even better as seconds the next day. I will double this next time and attempt to freeze individal pieces for easy meals in the future. - 9/14/09

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  • Very Good
    1 of 1 people found this review helpful
    Everyone loved this dish. Used a 1/4 tsp of garlic since the recipe doesn't include the qty. Loved the tofu/egg mixture in place of ricotta cheese - and people didn't notice!! - 8/1/09

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  • It sounded good but failed to be a keeper. Just not enough taste and not enough sauce. - 12/29/13

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  • Good recipe, I don;t like tofu, but then this has plenty fo tips how to swap things around

    Thanks Stepf - 8/13/12

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  • 0 of 4 people found this review helpful
    The first statement in the article is the most assinine thing I have ever heard. How can vegetables being in season make cheese overwhelm a lasagna dish? - 8/11/12

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  • AMAZING!!!!! - 8/10/12

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  • 0 of 3 people found this review helpful
    don't really like eggplant. Has anyone tried using any other veg - 8/9/12

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  • I used Ener-G egg replacer and no parmesan to make it 100% vegan. Carnivore DH tasted it then ate it because it tasted good to him. Food envy?? He hates tofu! ;-) - 8/9/12

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  • I swapped the Ricotta for the tofu and my family loved it. - 8/9/12

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