Veggie Lasagna Recipe Request

wooch44085

Hi there, I am sooooooo in the mood for lasagna - but don't want to go overboard on calories - figured a veggie one would be better to make??? Does anyone have any good low cal recipes for this??

Thanks!!:drinker:

wooch44085

Hi there, I am sooooooo in the mood for lasagna - but don't want to go overboard on calories - figured a veggie one would be better to make??? Does anyone have any good low cal recipes for this??

Thanks!!:drinker:

ChubbyBunny

Haven't made this one... my favorite recipe is at home.
It is a great base though.

Hearty Vegetable Lasagna



INGREDIENTS
1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese

DIRECTIONS
1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.

4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Nutritional Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 407
Total Fat: 17.5g
Cholesterol: 76mg
Sodium: 698mg
Total Carbs: 43.2g
Dietary Fiber: 4.1g
Protein: 20.4g


Side Notes:
-Can make adjustments for even a HEALTHIER lasagna.
(use wheat noodles, use less oil or cooking spray, use fat free ricotta or lower/ff cottage cheese, less cheesse, etc)
-One of the key elements is the sauce (DO NOT USE GENERIC) either make homemade or buy quality.

czar1978

Here are two ercipes from "Cooking Light." Enjoy!

Four-Cheese Vegetable Lasagna

Yield: 9 servings

Ingredients:
12 uncooked lasagna noodles
2 teaspoons vegetable oil
Cooking spray
2 cups chopped broccoli
1 1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup all-purpose flour
3 cups 1% low-fat milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 1/2 cups 1% low-fat cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
Freshly ground pepper (optional)

Preparation:
Cook lasagna noodles, omitting salt and fat. Drain; set aside.
Preheat oven to 375°.

Heat oil in a Dutch oven coated with cooking spray over medium heat until hot. Add broccoli and next 4 ingredients (broccoli through garlic), and sauté 7 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Add 1/4 cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside.

Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 375° for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.

Nutritional Information:
Calories: 341 (22% from fat); Fat: 8.4g (sat 4.3g, mono 2.2g, poly 1.1g); Protein: 21.6g; Carbohydrate: 44.9g; Fiber: 3.7g; Cholesterol: 21mg; Iron: 3.2mg; Sodium: 457mg; Calcium: 394mg

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Turkey Lasagna

Yield: 8 servings

Ingredients:
1 pound ground turkey breast
Cooking spray
1 1/2 cups water
1 (26-ounce) bottle fat-free Italian pasta sauce (such as Healthy Choice)
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
2 cups 1% low-fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup egg substitute
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper
9 uncooked lasagna noodles

Preparation:
Preheat oven to 350°.

Cook the turkey in a large saucepan coated with cooking spray over medium heat until browned, stirring to crumble. Add water and pasta sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.

Combine 2 cups mozzarella, cottage cheese, and next 4 ingredients (cottage cheese through pepper) in a bowl.

Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.

Cover and bake at 350° for 1 hour. Sprinkle with 1 cup mozzarella cheese, and bake, uncovered, for 10 minutes. Let lasagna stand 10 minutes before serving.

Nutritional Information:
Calories: 385 (24% from fat); Fat: 10.4g (sat 6.2g, mono 2.8g, poly 0.7g); Protein: 39g; Carbohydrate: 32g; Fiber: 2.3g; Cholesterol: 62mg; Iron: 2.5mg; Sodium: 902mg; Calcium: 481mg