Irresistible & Healthy Vegetarian Lasagna W- Cream Sauce!

May 10, 2023May 10, 20230 0
Irresistible & Healthy Vegetarian Lasagna W- Cream Sauce
in Main

Prep

50 min

Cook

40 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups zucchini , julienned
2 cups yellow squash , julienned
2 cans sliced mushrooms , drained
2 teaspoons minced garlic cloves
2 cups carrots , julienned
1 cup broccoli floret , cut into small pieces
1 teaspoon italian seasoning
4 tablespoons extra virgin olive oil
1 cup onion , diced
4 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups skim milk
1/2 cup parmesan cheese , grated
3 tablespoons parmesan cheese , grated
9 whole wheat lasagna noodles ( Such as Hodgson Mills )
3 cups part-skim mozzarella cheese , shredded
15 ounces fat-free ricotta cheese
1 package frozen spinach , thawed and drained
2 teaspoons dried parsley or 2 tablespoons fresh parsley , chopped
2 teaspoons dried basil leaves or 2 tablespoons fresh basil , chopped

Nutrision Information

Servings Per Recipe
12
Calories
313
Sugar
8g
Fat
14g
Lasagna is a classic Italian dish that has been popular for centuries. This particular recipe puts a healthy twist on the classic dish by loading it up with vegetables and using a low-fat cream sauce. The combination of zucchini, yellow squash, mushrooms, garlic, carrots, and broccoli makes for a delicious and nutritious meal that is packed with vitamins, minerals, and fiber. The lasagna noodles are made with whole wheat flour, which makes them a healthier choice than regular noodles. This vegetarian lasagna is perfect for those who are looking to get a bit more vegetables into their diet, and it's a great way to feed a crowd.

Instructions

1.Preheat oven to 375°F.
2.In a large bowl, combine zucchini, yellow squash, mushrooms, garlic, carrots, broccoli, Italian seasoning, and olive oil.
3.Cook the vegetables on medium-high heat until slightly tender.
4.In a separate pot, melt butter and stir in flour. Slowly whisk in the skim milk and let it thicken.
5.Stir in parmesan cheese until well combined.
6.In a separate bowl, mix the ricotta cheese, spinach, parsley, and basil.
7.In a 9x13 inch baking dish, layer lasagna noodles, 1/3 of the vegetable mixture, 1/3 of the ricotta mixture, and 1/3 of the mozzarella cheese.
8.Repeat the layers twice, ending with the remaining mozzarella cheese.
9.Bake for 35 to 40 minutes or until the cheese is golden brown. Let it cool for a few minutes before serving.

PROS

This vegetarian lasagna is loaded with healthy vegetables and low-fat cheese.

It’s a great way to sneak in some extra veggies and is perfect for vegetarians and non-vegetarians alike.

It’s also super customizable, so you can add or remove vegetables as desired.

CONS

This lasagna takes a bit of prep work to chop all the vegetables, but the end result is definitely worth it.

The cream sauce is delicious, but it adds a bit of extra fat and calories to the dish.

HEALTH & BENEFITS

This vegetarian lasagna is packed with vitamins, minerals, and antioxidants from the vegetables.
The whole wheat lasagna noodles are a better choice than regular noodles, as they contain more fiber and nutrients.
The low-fat cheese and skim milk used in the recipe also help to keep the fat and calories in check.

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