A healthy lasagna? Believe it- this veggie lasagna is easy and delicious with only 250 calories per serving. Meatless meals are an affordable way to lighten up any week night and with 17g of protein and 7g of fiber you will be left feeling full and satisfied! Let us know what you think!
- 1 8-ounce package whole wheat lasagna noodles
- 3 cups fresh spinach
- 8 ounces button mushrooms
- 1 large zucchini
- 3 cloves garlic
- 1 6-ounce block mozzarella cheese
- ½ teaspoon salt divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 28-ounce can tomato sauce or crushed tomatoes, no salt added
- 1 large egg
- 1 cup low-fat cottage cheese
- Non-stick cooking spray
Preheat oven to 350°F.
Cook lasagna noodles following package directions. In a colander, drain and run under cold water until cool to the touch. Complete steps 3–9 while noodles cook.
Rinse spinach, mushrooms, and zucchini. Peel garlic.
Chop spinach. Thinly slice mushrooms. Dice zucchini into ½-inch pieces. Mince garlic.
Grate mozzarella cheese. Set aside ¼ cup grated cheese for topping lasagna.
In a medium bowl, add spinach, mushrooms, and zucchini. Stir in ¼ teaspoon of the salt. Set over a colander to drain. When completely drained, pat veggies dry with paper towels.
Stir garlic, basil, oregano, remaining ¼ teaspoon salt, and black pepper into canned tomatoes to make a sauce. Do this directly in the can.
In a medium bowl, crack egg and beat with a fork. Add cottage cheese and grated mozzarella. Mix.
Lightly coat a 9-by-13-inch baking dish with non-stick cooking spray. Spread ½ cup tomato sauce on bottom of dish.
Layer 3 noodles over sauce. Then, layer 1 cup cheese mixture, 1½ cups veggies, and ⅔ cup tomato sauce. Repeat layers 2 more times, ending with 3 noodles. Cover with remaining tomato sauce. Sprinkle reserved ¼ cup grated mozzarella over top of lasagna.
Bake until cheese is melted and lightly browned on top and lasagna is bubbly, about 45 minutes. Remove from oven. Let cool 10 minutes before cutting.
(Photo & Recipe courtesy Cooking Matters)