Garden Vegetable Lasagna

Garden Vegetable Lasagna

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From: Diabetic Living Magazine

This vegetarian lasagna recipe is made with low-fat cottage cheese and fat-free ricotta. Bursting with colorful and healthy vegetables, it's a satisfying low-fat meal.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 9 dried lasagna noodles
  • 6 cups broccoli florets
  • 1 large red bell pepper, cut into bite-size strips
  • 1 medium zucchini, sliced
  • 1 medium yellow summer squash, sliced (about 1¼ cups)
  • 2 eggs
  • 1 (16 ounce) container low-fat cottage cheese
  • 1 (15 ounce) container fat-free ricotta cheese
  • ½ cup chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon bottled hot pepper sauce
  • ¼ teaspoon ground pepper
  • 2 cups shredded mozzarella cheese (8 ounces), divided


  • Prep

  • Ready In

  1. Grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles in a large saucepan in a large amount of lightly salted boiling water for 10 to 12 minutes or until tender, but still firm. Drain the noodles; rinse with cold water. Drain well; set aside.
  2. Meanwhile, place a steamer basket in a large pot. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, bell pepper, zucchini, and summer squash. Reduce heat. Cover and steam for 6 to 8 minutes or until the vegetables are crisp-tender. Remove from heat.
  3. Beat eggs in a medium bowl with a wire whisk or rotary beater. Stir in cottage cheese, ricotta cheese, basil, thyme, garlic, salt, hot pepper sauce, and ground pepper.
  4. Layer 3 of the cooked lasagna noodles in the prepared baking dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and ⅔ cup of the mozzarella cheese. Repeat the layers twice more.
  5. Cover the baking dish with foil and chill for at least 4 hours or up to 24 hours.
  6. To serve, preheat oven to 375°F. Bake the lasagna, covered, for 55 to 65 minutes or until heated through. Remove from the oven. Uncover. Let stand for 10 minutes before cutting to serve.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 296 calories; 7 g fat(4 g sat); 4 g fiber; 32 g carbohydrates; 27 g protein; 178 mcg folate; 86 mg cholesterol; 8 g sugars; 1,453 IU vitamin A; 74 mg vitamin C; 493 mg calcium; 2 mg iron; 723 mg sodium; 557 mg potassium
  • Nutrition Bonus: Vitamin C (123% daily value), Calcium (49% dv), Folate (44% dv), Vitamin A (29% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ starch, 1 fat, 1 vegetable

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