Vegetarian Skillet Lasagna Lowfat

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.5
  • Total Fat: 8.5 g
  • Cholesterol: 12.0 mg
  • Sodium: 467.6 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 15.7 g

View full nutritional breakdown of Vegetarian Skillet Lasagna Lowfat calories by ingredient


I made a lower fat, vegetarian version of skillet lasagna orig. submitted by VeggieKitty I made a lower fat, vegetarian version of skillet lasagna orig. submitted by VeggieKitty
Number of Servings: 8


    1 package of veggie "burger" crumbles
    1 small onion
    3 cloves of garlic
    1 can diced tomatoes (undrained)
    1 - 1/4 cup of water (may omit)
    8 oz. tomato sauce
    1 tbsp dried parsley flakes
    1 tsp dried basil leaves
    1 tsp dried oregano leaves
    1 tsp salt
    2-1/2 cup broken up whole wheat lasagna noodles, or 2 1/2 cups of "no yolk" noodles
    1 cup low fat ricotta cheese
    1/4 cup Parmesan cheese
    Dash Basil and Pepper (optional)
    Shredded fat free mozzarella cheese for garnish (optional, not calculated into this recipe)

    Note: I couldn't find uncooked, whole wheat lasagna noodles on here. I put in 2 cups cooked whole wheat spaghetti. It should be 2.5 cups uncooked, whole wheat, broken lasagna noodles.


1. In a large skillet, brown veggie crumbles with onions and garlic.

2. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.

3. Stir in uncooked pasta. (Or you can cook the pasta ahead of time. Just don't add water in the sauce.)

4. Bring to a boil, stirring occasionally.

5. Reduce heat, cover and simmer for 20 minutes or until pasta is tender.

6. Combine ricota and Parmesan cheeses and sprinkle in basil and pepper to taste.

7. Drop cheese mixture by rounded tablespoons onto pasta mixture.

8. Cover and cook for 5 minutes more.

9. Sprinkle with shredded mozzarella (optional)

Number of Servings: 8

Recipe submitted by SparkPeople user DAISYKITTEN.CM.