Garden Fresh Lasagna
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
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.
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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