Best Vegetable Lasagna Low Fat Recipes

Vegetable Lasagna (Low Fat) image

Provided by Ozzzie

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, chopped
1 red capsicum, diced
2 medium zucchini, diced
1 small eggplant, diced
2 1/2 cups sliced mushrooms
1 (415 g) can Italian-style tomatoes, chopped
1 (140 g) carton tomato paste
1 cup water
1 teaspoon salt (or another seasoning or herb of choice I use basil and LOTS of garlic)
4 tablespoons flour
3 cups skim milk
1/2 cup grated low fat mozzarella
8 sheets lasagna noodles
1/2 cup grated cheese, extra

Steps:

Pre-heat oven to 180°C.
Tomato Sauce: Heat oil in a large saucepan.
Sauté vegetables until tender.
Stir through tomatoes, tomato paste, water and salt (or other seasonings) and simmer for 15 minutes, stirring occasionally.
White Sauce: Place flour in a saucepan or bowl.
Gradually add milk, stirring until smooth.
Place over medium heat and stir (or microwave on High 100% for 7 minutes, stirring after every minute) until mixture boils and thickens.
Stir salt and cheese through sauce.
To assemble, place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ovenproof dish.
Spread with half of the tomato mixture, then half of the white sauce mixture.
Repeat lasagne, tomato and white sauce layers ending with white sauce.
Sprinkle with extra cheese.
Bake in moderate oven for 40 minutes.

Low Fat Vegetable Lasagna image

Provided by internetnut

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

9 lasagna noodles, strips
4 cups mixed assorted fresh vegetables (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)
1 ounce knorr's leek soup mix (1/4 package, dry)
18 ounces meatless spaghetti sauce or 18 ounces homemade meatless spaghetti sauce
12 ounces low-fat part-skim ricotta cheese

Steps:

Preheat oven to 400°F
Boil lasagna strips less than full cooking time on package. Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of sauce and cheese on top. Marble with rubber spatula.
Bake for 1 1/2 hours or until top browns. Can be made ahead, covered with foil and left in warm oven for several hours before serving.

Nutrition Facts : Calories 268.6, Fat 6.6, SaturatedFat 3.5, Cholesterol 19.2, Sodium 823.4, Carbohydrate 38.9, Fiber 1.3, Sugar 4.8, Protein 12.9