Best 2 Skinny Vegetable Lasagna Recipes

**Savor the Goodness: A Culinary Journey Through Skinny Vegetable Lasagna Recipes**

Indulge in a symphony of flavors with our collection of skinny vegetable lasagna recipes, a delectable fusion of health and taste. Embark on a culinary adventure as you explore a variety of lasagna variations, each featuring a unique blend of fresh vegetables, lean protein, and wholesome ingredients. From classic lasagna with a twist to innovative vegetarian and vegan options, these recipes cater to diverse dietary preferences and guarantee a satisfying meal. Prepare to tantalize your taste buds with every bite of this lighter and healthier take on the classic lasagna, without compromising on the comforting and satisfying experience it offers.

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

SKINNY ROASTED-VEGETABLE LASAGNA

Skinny Roasted-Vegetable Lasagna image

Enjoy this classic Italian lasagna that's baked with veggies for a cheesy and delicious dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 10

Number Of Ingredients 17

Ingredients

2 medium bell peppers (any color), cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, sliced (4 cups)
8 ounces mushrooms, sliced (3 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
2 tablespoons finely chopped garlic
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
12 uncooked lasagna noodles
2 cups shredded part-skim mozzarella cheese (12 ounces)
1/2 cup freshly grated Parmesan cheese (2 ounces)

Steps:

Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.

Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

SKINNY VEGETABLE LASAGNA

Skinny Vegetable Lasagna image

Rich and hearty eggplant and portobello mushrooms give this meatless skinny lasagna a meaty texture and taste.

Provided by SlimCookins

Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

6 dry whole wheat lasagna noodles, or more to taste
1 small eggplant, chopped
1 yellow squash, chopped
1 zucchini, chopped
1 portobello mushroom, chopped
1 (28 ounce) jar low-fat marinara sauce
1 (15 ounce) container fat-free ricotta cheese
4 ounces shredded low-fat mozzarella cheese
2 tablespoons Parmesan cheese
3 cloves garlic, diced
1 egg
2 teaspoons dried oregano
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
Combine eggplant, squash, zucchini, mushroom, and marinara sauce in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, covered, until vegetables are tender, about 10 minutes.
Combine ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, egg, oregano, salt, and pepper in a large bowl.
Spread 1/3 the sauce mixture into the bottom of a 8-inch square baking dish. Top with 2 cooked lasagna noodles. Spread 1/2 the cheese mixture on top and cover with 2 more lasagna noodles. Repeat, ending with sauce on top. Cover with aluminum foil.
Bake in the preheated oven until golden and bubbling, about 40 minutes.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 36.9 g, Cholesterol 42.4 mg, Fat 6.1 g, Fiber 6.4 g, Protein 15.1 g, SaturatedFat 2.4 g, Sodium 610.4 mg, Sugar 11.9 g

Tips:

Use a variety of vegetables to add flavor and texture to your lasagna. Some good options include zucchini, eggplant, mushrooms, and bell peppers.
Don't be afraid to experiment with different sauces. You can use a traditional tomato sauce, a white sauce, or even a pesto sauce.
If you're short on time, you can use pre-cooked lasagna noodles. Just be sure to cook them al dente so they don't get mushy.
To make your lasagna even healthier, use whole wheat lasagna noodles and low-fat cheese.
Lasagna is a great dish to make ahead of time. You can assemble it the day before you want to bake it, or even freeze it for later.

Conclusion:

Skinny vegetable lasagna is a delicious and healthy way to enjoy your favorite Italian dish. It's packed with vegetables, lean protein, and whole grains, and it's low in calories and fat. So next time you're looking for a healthy and satisfying meal, give this recipe a try.