Low Fat, Low-Calorie, Vegetable Lasagna

Low Fat, Low-Calorie, Lasagna Served with Fresh Basil 2019/01/12

Low fat, low-calorie, vegetable lasagna is like having your cake and eating it too!  But let’s not compare cake and lasagna–LOL! Regardless, we all like to indulge in foods that tend to have a few too many carbs, and not feel guilty about it. That’s where a recipe like this is great. Not only does it provide healthy vegetables (spinach & mushrooms), but it tastes like a full fat version. There are lasagna recipes that are lower in calories but they are often higher in fat content and sodium to compensate for a lack of flavour. You won’t find any flavour lacking in this recipe–enjoy!

Makes 6 servings

INGREDIENTS:

  • 2 tbsp olive oil
  • 3/4 lb Cremini mushrooms, sliced
  • pinch of sea salt
  • 1/2 tsp dried thyme
  • 1 large clove of garlic, finely chopped
  • 7 1/2 oz part-skim ricotta
  • 1/2 cup skim milk
  • 1 extra-large egg
  • 1 3/4 cups shredded part-skim mozzarella cheese, divided evenly
  • 1/2 cup grated parmesan cheese
  • 5 1/2 oz frozen chopped spinach, defrosted & drained
  • 1/4 cup chopped fresh basil, and extra for garnish
  • 1/2 tsp dried oregano
  • Freshly ground black pepper
  • 24 oz salt-free tomato sauce
  • 9 sheets oven-ready (no boiling required) lasagna noodles
  • Non-stick cooking spray

Prepare your ingredients (shown on counter top) Balance of ingredients arranged on cutting board

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INSTRUCTIONS:

Notes:

  • To fit lasagna sheets, you will need to break off the end of each one and use the broken pieces in the second layer of noodles.  Quantity is approximate as noodle length and width varies between manufacturers. There are 3 noodle layers with 4 sheets in each layer (including the broken pieces to make up some sheets).
  • We used a glass baking dish as it’s easier to clean and won’t be damaged by a knife when cutting the lasagna servings.

  • Pre-heat oven to 375°F.
  • Heat the olive oil in a large skillet over medium-high heat. 
  • Add the sliced mushroom & thyme & season with salt.

Mushrooms and garlic in frying pan Mushrooms in frying pan ready for the lasagna

  • Fry until softened & most of the excess moisture has evaporated, about 10-12 minutes; adding the chopped garlic about halfway through.
  • In a medium-sized bowl, combine the ricotta, milk, eggs and stir.
  • Using a large spoon, blend in half of the mozzarella, grated parmesan, spinach, basil, oregano & season with salt and pepper.

Ricotta with egg, & milk in mixing bowl Parmesan cheese, spinach & basil, & oregano added to bowl

Cheese basil and spinach mixture being stirred Cheese basil and spinach mixture ready for the lasagna

  • Spread 6 oz of tomato sauce in the bottom of a 8″ x 8″ x 2″ glass baking dish or pan. 
  • Layer 4 sheets of lasagna on top, slightly overlapping.

Tomato sauce and first layer of noodles in bottom of pan Cheese basil and spinach mixture being spread over noodles

  • Spread half the ricotta mixture over the noodles, & top with half the mushroom mixture.

Mushrooms layered over cheese basil and spinach mixture Tomato sauce added over top mushrooms

  • Add 6 oz of tomato sauce. 
  • Repeat with 4 sheets of lasagna, remaining ricotta mixture, remaining mushroom & 6 oz of tomato sauce.

Another layer of noodles added over tomato sauce Another layer of the cheese & spinach mixture and tomato sauce

  • Cover with remaining 4 lasagna sheets , remaining 6 oz of tomato sauce, & the rest of the mozzarella cheese.

Final layer of noodles added over top of sauce mozzarella cheese spread over top of tomato sauce

  • Lightly coat a sheet of aluminum foil with non-stick spray & cover the uncooked lasagna with the spray-side down.
  • Bake at 375°F until bubbly, about 45 minutes.

Covered with aluminum foil ready for the oven Foil removed & lasagna ready to return to oven for browning

  • Remove foil; increase the oven temperature to 450°F; cook until cheese browns; about 10 to 15 minutes. 
  • Remove from oven & let rest for 15 to 20 minutes before cutting.

Lasagna removed from oven & set to cool Lasagna adorned with basil on a plate

  • Serve warm & garnish with fresh basil leaves if desired.

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Low Fat, Low Calorie, Vegetable Lasagna

Low fat, low calorie vegetable lasagna is like having your cake and eating it too!  But let’s not compare cake and lasagna–LOL! Regardless, we all like to indulge in foods that tend to have a few too many carbs and not feel guilty about it

  • Author: Bill Wilkat

Ingredients

  • 2 tbsp olive oil
  • 3/4 lb Cremini mushrooms, sliced
  • pinch of sea salt
  • 1/2 tsp dried thyme
  • 1 large clove of garlic, finely chopped
  • 7 1/2 oz part-skim ricotta
  • 1/2 cup skim milk
  • 1 extra-large egg
  • 1 3/4 cups shredded part-skim mozzarella cheese, divided evenly
  • 1/2 cup grated parmesan cheese
  • 5 1/2 oz frozen chopped spinach, defrosted & drained
  • 1/4 cup chopped fresh basil, and extra for garnish
  • 1/2 tsp dried oregano
  • Freshly ground black pepper
  • 24 oz salt-free tomato sauce
  • 9 sheets oven-ready (no boiling required) lasagna noodles
  • Non-stick cooking spray

Instructions

  • See notes below
  • Pre-heat oven to 375°F.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the sliced mushroom & thyme & season with salt.
  • Fry until softened & most of the excess moisture has evaporated, about 10-12 minutes; adding the chopped garlic about halfway through.
  • In a medium-sized bowl, combine the ricotta, milk, eggs and stir.
  • Using a large spoon, blend in half of the mozzarella, grated parmesan, spinach, basil, oregano & season with salt and pepper.
  • Spread 6 oz of tomato sauce in the bottom of an 8″ x 8″ x 2″ glass baking dish or pan.
  • Layer 4 sheets of lasagna on top, slightly overlapping.
  • Spread half the ricotta mixture over the noodles, & top with half the mushroom mixture.
  • Add 6 oz of tomato sauce.
  • Repeat with 4 sheets of lasagna, remaining ricotta mixture, remaining mushroom & 6 oz of tomato sauce.
  • Cover with remaining 4 lasagna sheets , remaining 6 oz of tomato sauce, & the rest of the mozzarella cheese.
  • Lightly coat a sheet of aluminum foil with non-stick spray & cover the uncooked lasagna with the spray-side down.
  • Bake at 375°F until bubbly, about 45 minutes.
  • Remove foil; increase the oven temperature to 450°F; cook until cheese browns; about 10 to 15 minutes.
  • Remove from oven & let rest for 15 to 20 minutes before cutting.
  • Serve warm & garnish with fresh basil leaves if desired.

Notes

  • To fit lasagna sheets, you will need to break off the end or each one and use the broken pieces in the second layer of noodles.  Quantity is approximate as noodle length and width varies between manufacturers. There are 3 noodle layers with 4 sheets in each layer (including the broken pieces to make up some sheets).
  • A glass baking dish is recommended as it’s easier to clean and won’t be damaged by a knife when cutting the lasagna servings.
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Author: Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.

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