Lighter Lasagne with Tomato Wine Sauce

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 318.1
  • Total Fat: 6.4 g
  • Cholesterol: 12.6 mg
  • Sodium: 537.2 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 17.9 g

View full nutritional breakdown of Lighter Lasagne with Tomato Wine Sauce calories by ingredient
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From Moosewood Restaurant Low-Fat Favorites From Moosewood Restaurant Low-Fat Favorites
Number of Servings: 10


    2 tsp olive oil
    1 c finely chopped onion
    2+ cloves garlic minced
    1/4 tsp salt (optional)
    2 tsp ground fennel
    1 tsp dried oregano
    1 tsp dried basil
    (or 2+ tsp of Italian seasoning blend)
    1/2 c red wine
    3 cups undrained canned tomatoes or puree (28 oz can)
    salt and pepper to taste

    2 c cubed zucchini
    1 c cubed bell peppers
    1 c chopped tomatoes or 1 can cubed tomatoes
    4 c sliced mushrooms
    1/4 tsp salt (optional)
    1/2 c dry red wine
    3 tbsp fresh basil
    10 oz fresh spinach, rinsed
    2 c low-fat cottage cheese
    1 c grated low-fat mozzarella cheese
    1/4 c finely grated parmesan
    1 recipe TOMATO WINE SAUCE (3 1/2 cups)
    1lb uncooked lasagna noodles.


A good quality Italian Blend of herbs is a nice addition in the sauce. Add freshly ground black pepper liberally.


In saucepan, warm the oil. Add onions and garlic. Sprinkle with salt. Cover, and sauté on very low heat for 5-7 minutes until onions begin to soften. Add fennel, oregano, basil and cook for another minute. Pour in wine and bring to a boil. Add tomato puree to pan. Cover and simmer gently for about 20 minutes, stirring occasionally.
Per 2 oz serving: 25 calories, 0.7g protein, 0.8g fat, 3.4g carbs, 0.1g saturated fatty acids, 0.1g polyunsaturated fatty acids, 0.5g monounsaturated fatty acids, 0mg cholesterol, 118mg sodium, 0.2g total dietary fiber. Makes about 3 1/2 cups in about 40 minutes.
PREHEAT OVEN TO 350 degrees F
Combine zukes, peppers, mushrooms, salt, and wine in a saucepan. Bring to a boil, cover, then simmer on low heat for about 10 minutes, until veggies are tender and juicy. Add basil and set aside.
Cover and cook the spinach on high heat in just the water clinging to the leaved for about 3 minutes, until wilted but still bright green. Turn once. Drain, if necessary, and chip coarsely. Combine with cottage cheese, mozzarella, and Parm, and set aside.
Spread 1 cuo tomato sauce evenly on bottom of a 3-inch deep nonreactive 8x12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup undrained veggies, and 1 cup of spinach-cheese mixture. Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of veggies, 1 cup of spinach-cheese mixture, and a third layer of noodles. Finally, add the remaining veggies, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.
Per 12oz serving: 218 calories, 17.7g protein, 5.8g fat, 22.9g carbs, 3.2g saturated fatty acids, 0.5g polyunsaturated fatty acids, 1.6g monounsaturated fatty acids, 35mg cholesterol, 480mg sodium, 2.9g total dietary fiber. Serves about 10. Prep time 40 minutes. Baking time about 60 minutes.

Serving Size: divide the casserole dish into about 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user TWILAQ1.

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