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