Best 2 Diet Friendly Veggie Overload Lasagna Recipes

Indulge in a culinary symphony with our delectable Diet-Friendly Veggie Overload Lasagna, a harmonious blend of flavors and textures that caters to various dietary preferences. This lasagna is a symphony of roasted vegetables, nestled between layers of tender zucchini noodles and topped with luscious dairy-free bechamel sauce. Embark on a culinary journey with our classic lasagna, a timeless masterpiece featuring rich tomato sauce, velvety ricotta filling, and a crispy mozzarella crust. For a vegan gastronomic delight, try our vegan lasagna, a symphony of plant-based ingredients that delivers a burst of flavor without compromising on satisfaction. Each recipe promises a unique culinary experience, ensuring that every taste bud is tantalized. Our lasagna recipes are more than just meals; they are culinary masterpieces designed to nourish your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

VERY VEGGIE LASAGNA

Very Veggie Lasagna image

Excellent! My favorite lasagna recipe! You can use any vegetables you want. Try this one! I use a little more sauce than is called for-about a jar and a half jar.

Provided by Sharon123

Categories Weeknight

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 medium carrots, julienned
1 medium zucchini, cut into 1/4 inch slices
1 summer squash, cut into 1/4 inch slices
1 medium onion, sliced
1 cup broccoli floret
1/2 cup sliced celery
1/2 cup sweet red pepper, julienned
1/2 cup green pepper, julienned
2 garlic cloves, minced
1 teaspoon salt
2 tablespoons vegetable oil (I use olive oil)
28 -56 ounces spaghetti sauce (1-2 28 oz. jars)
14 lasagna noodles, cooked and drained
4 cups shredded mozzarella cheese

Steps:

Stir fry the vegetables, garlic and salt in oil till crisp tender.
Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish.
Arrange 7 noodles over sauce, overlapping as needed.
Layer with half of veggies, spaghetti sauce and cheese.
Repeat layers.
Cover and bake at 350°F for 60-65 minutes or until bubbly.
Let stand 15 minutes before cutting.
Delicious!

Nutrition Facts : Calories 301.6, Fat 12.8, SaturatedFat 5.5, Cholesterol 29.5, Sodium 780.5, Carbohydrate 32.8, Fiber 2.2, Sugar 9.1, Protein 14

VEGGIE LASAGNA

Veggie Lasagna image

No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. -Mary Jane Jones, Williamstown, West Virginia

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 12 servings.

Number Of Ingredients 22

Ingredients

1 package (16 ounces) frozen sliced carrots
1/4 cup finely chopped onion
2 tablespoons butter
1 cup ricotta cheese
1/4 teaspoon each salt and pepper
SPINACH LAYER:
2 shallots, chopped
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1 large egg
1/4 teaspoon each salt and pepper
EGGPLANT LAYER:
1 medium eggplant, peeled and cut into 1/4-inch slices
3 garlic cloves, minced
6 tablespoons olive oil
1/2 teaspoon salt
2-1/2 cups marinara sauce
12 lasagna noodles, cooked and drained
1/4 cup minced fresh basil
4 cups part-skim shredded mozzarella cheese
3 cups grated Parmesan cheese

Steps:

Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. In same skillet, saute shallots in oil until tender. In a food processor, puree the shallots, spinach, ricotta, egg, salt and pepper. , In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt., Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. , Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 496 calories, Fat 27g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 954mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein.

Tips:

Use a variety of vegetables. This will not only make your lasagna more colorful and flavorful, but it will also provide a wider range of nutrients.
Don't be afraid to use frozen vegetables. Frozen vegetables are just as nutritious as fresh vegetables, and they're often more affordable.
Use whole wheat lasagna noodles. Whole wheat noodles are higher in fiber and nutrients than white noodles.
Make your own sauce. Homemade sauce is healthier and tastier than store-bought sauce.
Use low-fat cheese. Low-fat cheese is a healthier option than regular cheese, and it can still provide plenty of flavor.
Bake the lasagna until it's bubbly and golden brown. This will ensure that the lasagna is cooked through and that the cheese is melted and gooey.

Conclusion:

Diet-friendly veggie overload lasagna is a delicious and healthy meal that's perfect for a weeknight dinner or a special occasion. It's packed with vegetables, whole wheat noodles, and low-fat cheese, so you can feel good about serving it to your family and friends. Plus, it's easy to make and can be tailored to your own dietary needs.

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