- 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
- 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.
08/06/2019
recipepes.com
skinny vegetable lasagna, recipe
PT15M
PT1H
5
455 calories
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