This Low-Fat Vegetable Lasagna is a comforting, healthy twist on a classic Italian favorite. Packed with tender spinach, shredded carrots, and zucchini, it offers a satisfying texture without the heavy calories. The filling combines light cottage cheese with mozzarella for a creamy, protein-rich layer, while the sauce features a velvety white base infused with nutmeg and parmesan. It’s perfect for weeknight dinners or meal prep, delivering rich flavors that appeal to the whole family. Bake it until golden brown for a dish that feels indulgent yet nutritious.
Low-Fat Vegetable Lasagna
Description
This Low-Fat Vegetable Lasagna is a comforting, healthy twist on a classic Italian favorite. Packed with tender spinach, shredded carrots, and zucchini, it offers a satisfying texture without the heavy calories. The filling combines light cottage cheese with mozzarella for a creamy, protein-rich layer, while the sauce features a velvety white base infused with nutmeg and parmesan. It&# 226;ÂÂs perfect for weeknight dinners or meal prep, delivering rich flavors that appeal to the whole family. Bake it until golden brown for a dish that feels indulgent yet nutritious.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease an 8x8-inch baking dish.
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Cook lasagna noodles according to package directions. Drain and lay flat on waxed paper or a countertop to cool.
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In a large bowl, combine 1 1/2 cups cottage cheese, thawed and well-drained spinach, shredded carrot, shredded zucchini, mozzarella cheese, salt, and egg. Mix well.
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Trim the cooled lasagna noodles to fit the 8x8-inch baking dish.
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Place a layer of trimmed lasagna noodles in the bottom of the prepared dish.
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Spread half of the cheese and vegetable mixture over the noodles.
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Cover with another layer of lasagna noodles, using smaller pieces if necessary to cover the edges.
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Spread the remaining cheese and vegetable mixture over the noodles.
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Top with the remaining lasagna noodles to cover the mixture.
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In a skillet, sauté chopped onion in oil over medium heat until tender.
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Stir in flour, nutmeg, and white pepper. Cook for 1 minute.
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Gradually stir in chicken broth and the remaining cottage cheese.
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Cook, stirring constantly, for about 2 minutes until thickened. Add more chicken broth if the mixture becomes too thick; it should resemble a medium white sauce.
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Pour the white sauce evenly over the top layer of lasagna.
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Sprinkle with grated Parmesan cheese.
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Cover the dish with aluminum foil and bake at 350ðF (177ðC) for 45 minutes.
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Remove foil and increase oven temperature to 400ðF (204ðC). Bake for an additional 10-15 minutes until the top is lightly browned and bubbly.
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Let cool for 10 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 410.0kcal
- % Daily Value *
- Total Fat 23.6g37%
- Saturated Fat 9.2g46%
- Cholesterol 77.0mg26%
- Sodium 1440.5mg61%
- Total Carbohydrate 34.1g12%
- Dietary Fiber 2.2g9%
- Sugars 1.5g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the frozen spinach is thoroughly thawed and drained to prevent a watery lasagna. Squeeze out as much liquid as possible using a clean kitchen towel.
For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use plant-based mozzarella and cottage cheese alternatives.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350ðF until warmed through.
