How To Make Lighter Vegetable Lasagne
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 6 lasagne noodles
- 1 small zucchini, thinly sliced
- 1 small eggplant, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Cook the lasagne noodles according to package instructions. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.
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Add zucchini, eggplant, bell peppers, and mushrooms. Cook until vegetables are slightly tender.
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Stir in marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer for 5 minutes.
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In a separate bowl, mix together ricotta cheese, mozzarella cheese, and Parmesan cheese until well combined.
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In a 9×13 inch baking dish, spread a thin layer of vegetable mixture. Top with a layer of lasagne noodles. Spread a layer of cheese mixture over the noodles.
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Repeat the layers until all ingredients are used, ending with a layer of cheese mixture.
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Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
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Let the lasagne cool for a few minutes before serving. Enjoy!
Nutrition
- Calories : 335kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 24mg
- Sodium : 586mg
- Total Carbohydrates : 38g
- Dietary Fiber : 6g
- Sugar : 8g
- Protein : 18g
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