Vegetable Lasagna

Vegetable Lasagna

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From: Diabetic Living Magazine

You won't miss the meat in this low-calorie lasagna. Vegetables and cheese provide the flavor and whole-wheat noodles add heart-healthy fiber.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 dried whole wheat lasagna noodles
  • 2½ cups zucchini and/or yellow summer squash halved lengthwise and sliced (2 medium)
  • 2 cups sliced fresh mushrooms (see Tip)
  • ⅓ cup chopped onion (1 small)
  • 2 teaspoons olive oil
  • 1 cup light ricotta cheese
  • ¼ cup snipped fresh Italian (flat leaf) parsley
  • 3 tablespoons finely shredded Parmesan cheese (1 ounce)
  • ¼ teaspoon black pepper
  • 2 cups purchased pasta sauce
  • 1 cup shredded part-skim mozzarella cheese (4 ounces)
  • ½ cup chopped, seeded tomato (1 medium)


  • Prep

  • Ready In

  1. Cook noodles according to package directions; drain and rinse with cold water. Drain well.
  2. Meanwhile, in large nonstick skillet cook and stir squash, mushrooms*, and onion in hot oil over medium-high heat about 5 minutes or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, parsley, Parmesan cheese, and pepper.
  3. To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta cheese mixture over the noodles. Top with half of the vegetable mixture, half of the sauce, and half of the mozzarella cheese. Layer with remaining noodles, ricotta cheese mixture, vegetable mixture, and sauce.
  4. Bake, uncovered, in a 375°F oven for 30 minutes. Sprinkle with tomato and the remaining mozzarella cheese. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving.
  • Tip: Baby portabella mushrooms taste great in this recipe.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 256 calories; 8 g fat(4 g sat); 6 g fiber; 30 g carbohydrates; 16 g protein; 25 mcg folate; 24 mg cholesterol; 5 g sugars; 417 IU vitamin A; 15 mg vitamin C; 303 mg calcium; 2 mg iron; 465 mg sodium; 388 mg potassium
  • Nutrition Bonus: Calcium (30% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ vegetable, 1½ starch, 1 lean meat, 1 mat

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