Garden Fresh Lasagna

501SHARES
Garden Fresh Lasagna

4.4 of 5 (32)
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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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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 5 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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