Vegetable Lasagna

Vegetable Lasagna

You don’t have to be a vegetarian to enjoy this healthy dinner dish.

Number of Servings: 6
Serving Size: 1 cup


sliced carrot - 1 cup
sliced zucchini - 1 cup
diced red pepper - 1/2 cup
chopped spinach - 1 cup
low-fat cottage cheese - 1 cup
part-skim ricotta cheese - 1/2 cup
egg substitute - 2
minced fresh basil - 1 tsp
minced fresh oregano - 1 tsp
fresh ground pepper to taste - 1
low-fat, low-sodium marinara sauce - 2 cups
uncooked lasagna noodles - 9

  1. To prepare the vegetables, steam the carrots over boiling water for 2 minutes. Add the zucchini and steam 2 more minutes. Add the red pepper and steam 2 more minutes. Add the spinach and steam 1 more minute. Remove the vegetables from the heat. Combine all remaining ingredients except the marinara sauce and lasagna noodles.

  2. To assemble the lasagna, place a little sauce on the bottom of a casserole dish. Place 3 noodles on top of the sauce. add a layer of vegetables and cover with a layer of the cheese mixture. add some sauce. Repeat. Add the last layer of noodles and top with some sauce. Refrigerate overnight. The next day, preheat the oven to 350 degrees. Bake the lasagna for 40 minutes until bubbly. Let stand 10 minutes prior to serving. Cut into squares and serve. (If you prefer to bake the lasagna immediately, cook the pasta before layering it.)

Exchanges Per Serving

3 Starch
1 Very Lean Meat

Nutrition Information

Amount per serving
Calories 271
Calories from Fat 16
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 10 mg
Sodium 520 mg
Total Carbohydrate 46 g
Dietary Fiber 4 g
Sugars 11 g
Protein 18 g

B-man :wink: