This Light Vegetable Lasagna offers a healthier yet deeply satisfying take on the Italian classic. Packed with vibrant steamed broccoli, sweet peppers, zucchini, and yellow squash, it delivers a burst of fresh flavor in every bite. The creamy layer, made with low-fat cottage cheese, light ricotta, and aromatic fresh basil and thyme, binds the dish together without the heaviness of traditional recipes. It’s perfect for weeknight dinners, meal prep, or feeding a crowd with a nutritious main course that feels indulgent.
Light Vegetable Lasagna
Description
This Light Vegetable Lasagna offers a healthier yet deeply satisfying take on the Italian classic. Packed with vibrant steamed broccoli, sweet peppers, zucchini, and yellow squash, it delivers a burst of fresh flavor in every bite. The creamy layer, made with low-fat cottage cheese, light ricotta, and aromatic fresh basil and thyme, binds the dish together without the heaviness of traditional recipes. It's perfect for weeknight dinners, meal prep, or feeding a crowd with a nutritious main course that feels indulgent.Directions
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Preheat oven to 375°F (191°C). Grease a 3-quart rectangular baking dish and set aside.
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In a large saucepan, cook lasagna noodles in boiling lightly salted water for 10 to 12 minutes or until tender but still firm. Drain noodles, rinse with cold water, and drain well.
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Meanwhile, place a steamer basket in a Dutch oven. Add water to just below the bottom of the steamer basket and bring to a boil.
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Add broccoli, sweet pepper, zucchini, and yellow squash to the steamer basket. Reduce heat, cover, and steam for 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat.
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In a medium bowl, combine eggs, cottage cheese, ricotta cheese, 1/2 cup basil, thyme, garlic, salt, hot pepper sauce, and 1/4 teaspoon pepper. Mix well.
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Layer three of the cooked noodles in the prepared baking dish.
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Spread with one-third of the cheese mixture.
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Top with one-third of the vegetable mixture and 1 cup of the mozzarella cheese.
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Repeat layers twice more, ending with cheese on top.
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Bake, covered, in a 375°F (191°C) oven for 45 to 50 minutes or until heated through.
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Uncover and let stand for 10 minutes before cutting to serve.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 538kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 15g75%
- Cholesterol 180mg60%
- Sodium 2512mg105%
- Total Carbohydrate 41g14%
- Dietary Fiber 9g36%
- Sugars 6g
- Protein 37g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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