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Home » Recipes » Pasta Recipes

June 12, 2013 · 4 Comments

Low Fat Vegetable Lasagna

Healthy Dinner Ideas· Low Fat Recipes· Meatless Recipes· Pasta Recipes

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Low Fat Vegetable Lasagna
Low Fat Vegetable Lasagna made with reduced fat cottage and mozzarella cheeses, zucchini, spinach, carrots and crushed tomatoes.

Low Fat Vegetable Lasagna made with reduced fat cottage and mozzarella cheeses, zucchini, spinach, carrots and crushed tomatoes.

Low Fat Vegetable Lasagna made with reduced fat cottage and mozzarella cheeses, zucchini, spinach, carrots and crushed tomatoes.

A plate of food and a glass of wine, with Cheese and Vegetable lasagna

Yes. I am half Italian; however, I was never a big fan of ricotta cheese or what some may call 'pot cheese'; which is why I don't make lasagna, baked ziti or ravioli all that often.

However, a while back I made this Low Fat Black Bean and Sun Dried Tomato Lasagna using cottage cheese and I LOVED it so much; that it inspired me to make other versions of lasagna.

 

Though I usually prefer to use the no boil lasagna pasta sheets because they do save a lot of time, my local grocer didn't have any in stock so I had to use the regular ones and boil the noodles first.Low Fat Vegetable Lasagna

How do you make Vegetable Lasagna?

Start by bringing a large pot of water to a boil, add some salt and cook the lasagna sheets until they are al dente. Drain the water.

In a large bowl, combine the cottage cheese, some of the mozzarella cheese, egg, parsley, zucchini, spinach, carrots and one can of the crushed tomatoes. Mix well.

Preheat oven to 350 degree; then using a 9"x13" oven safe dish, ladle a thin layer of the crushed tomatoes on the bottom, place 5 lasagna sheets on top of the sauce; then spread the vegetable mixture on top of the noodles.

Low Fat Vegetable Lasagna

Continue layering four times until the top layer contains only the lasagna sheets; then add a layer of the crushed tomatoes, sprinkle with the remaining mozzarella cheese and parsley.

Bake for 45 minutes; then remove from oven and allow to cool 10 minutes before cutting into 12 pieces

 

This Low Fat Vegetable Lasagne was incredible and I really liked how it wasn't "mushy" with cheese in between the layers like a regular lasagna usually is. ~Enjoy!

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Low Fat Vegetable Lasagna

Low Fat Vegetable Lasagna

Carrie's Experimental Kitchen
Low Fat Vegetable Lasagna made with reduced fat cottage and mozzarella cheeses, zucchini, spinach, carrots and crushed tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Resting Time 10 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Entree
Cuisine Italian
Servings 12

Ingredients
  

  • 1 box lasagna sheets
  • 1 pound low fat cottage cheese
  • 2 cups shredded reduced fat mozzarella cheese
  • 1 large egg
  • 2 tablespoons chopped fresh parsley
  • 2 cups shredded zucchini
  • 2 cups frozen chopped spinach, defrosted and drained
  • 1 cup shredded carrots
  • 2- (28-ounce) cans crushed tomatoes with basil

Instructions
 

  • Bring a large pot of water to a boil, add some salt and cook the lasagna sheets until they are al dente. Drain the water.
  • In a large bowl, combine the cottage cheese, 1 c. mozzarella cheese, egg, 1 tbsp. parsley, zucchini, spinach, carrots and 1 can of the crushed tomatoes. Mix well.
  • Preheat oven to 350 degrees F.
  • Using a 9"x13" oven safe dish, ladle a thin layer of the crushed tomatoes on the bottom, place 5 lasagna sheets on top of the sauce; then spread the vegetable mixture on top of the noodles. Continue layering four times until the top layer contains only the lasagna sheets.
  • Add a layer of the crushed tomatoes; then sprinkle with the remaining 1 c. of mozzarella cheese and 1 tbsp. parsley.
  • Bake for 45 minutes; then remove from oven and allow to cool 10 minutes; then cut into 12 pieces.
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Low Fat Vegetable Lasagna made with reduced fat cottage and mozzarella cheeses, zucchini, spinach, carrots and crushed tomatoes.

 

 

 

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Reader Interactions

Comments

  1. Kirsten Madaus says

    June 12, 2013 at 3:18 pm

    Carrie,
    Looks delicious to me! I'm a fan of both ricotta and cottage cheeses, but I especially like how you scanned the fridge for what you could use up before vacation.
    Necessity, mother, invention!

    Reply
    • Carrie Farias says

      June 13, 2013 at 11:26 am

      Always! 🙂

      Reply
  2. Shelly J says

    June 12, 2013 at 3:41 pm

    Sounds very tasty. Could you use fresh spinach?

    Reply
    • Carrie Farias says

      June 13, 2013 at 11:27 am

      Absolutely Shelly, I just didn't happen to have any on hand. Instead of mixing it in with the other vegetables, place it in between the layers.

      Reply

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