Vegetable Lasagna

gaynel mohler


Since I am so restricyed with sodium and fats, I am always looking for "good" recipes that can make my meal time more of a variety. I found this in The Low Fat Way To Cook book my mother gave me some years ago. She wrote inside the cover "To Gaynel From Mom" I find myself writing inside books I give to my grandsons and friends following this action of my mothers. This recipe looks so good, and after I get it made, I will post a picture.


★★★★★ 1 vote

30 Min
1 Hr 10 Min


  • 6
    lasagna noodles, cooked
  • 1 1/2 c
    chopped onion
  • 1 c
    chopped green pepper
  • 1 clove
    garlic minced
  • 2 1/2 c
    coarsley chopped zucchini
  • 2 c
    peeled chopped fresh tomatoes
  • 2 c
    sliced fresh mushrooms
  • 3/4 c
    shredded carrots
  • 3/4 c
    chopped celery
  • 2 can(s)
    8 oz. , no salt added tomato sauce
  • 1 can(s)
    6 oz. tomato paste
  • 2 Tbsp
    red wine vinegar
  • 1 Tbsp
    dried italian seasoning
  • 1/2 tsp
    each salt and pepper
  • 1/4 tsp
    fennel seeds
  • 2 c
    part skim ricotta cheese
  • 1 1/4 c
    shredded part skim mozzorella cheese, 5 oz.
  • 2 Tbsp
    grated parmesan cheese

How to Make Vegetable Lasagna


  1. set cooked noodles aside, do not salt or add fat to the boiling water during cooking
  2. In large deep skillet, sprayed with cooking spray placed over medium high heat, add onion, green pepper and garlic.saute until tender.
  3. stir in zucchini and next 11 ingredients, cover, reduce heat and simmer 30 minutes, stirring occassionally.Remove from heat and set aside.
  4. Combine ricotta cheese and 3/4 cup of the mozz cheese. stir well.
  5. in a sprayed 13 X 9 lasagna baking dish, spoon 2 tablespoons of the cooked tomato mixture, spread evenly. arrange 3 noodles lengthwise in a single layer over tomato/vegetable mixture
  6. top with half of cheese mixture, repeat layers, top with remaining vegetable mixture.
  7. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with remaining mozzorella cheese and grated parmesan. bake uncovered an additional 8 to 10 minutes or until cheese melts. Let stand 10 minutes before serving.
  8. Calories : 233
    Fat : 7.2 g
    Protein : 14.2 g.
    carbohydrates: 29.2 g
    cholesterol: 24 mg.
    Sodium : 296 mg.

Printable Recipe Card

About Vegetable Lasagna

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy

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