This low-fat vegetable lasagne is a comforting, wholesome meal that proves you don’t need heavy cream or excessive cheese to get a satisfying result. Layers of tender pasta sheets are combined with a rich tomato-herb sauce, earthy sautéed mushrooms, and sweet caramelized onions. The addition of spinach and ricotta adds moisture and protein without the heaviness. It’s perfect for weeknight dinners, meal prep, or feeding a crowd with a lighter touch. The flavors meld beautifully in the oven, creating a rustic, home-style dish that feels indulgent yet nutritious. Serve it warm with a side of simple green salad for a complete, balanced meal.
Low-Fat Vegetable Lasagne
Description
This low-fat vegetable lasagne is a comforting, wholesome meal that proves you don't need heavy cream or excessive cheese to get a satisfying result. Layers of tender pasta sheets are combined with a rich tomato-herb sauce, earthy sautéed mushrooms, and sweet caramelized onions. The addition of spinach and ricotta adds moisture and protein without the heaviness. It's perfect for weeknight dinners, meal prep, or feeding a crowd with a lighter touch. The flavors meld beautifully in the oven, creating a rustic, home-style dish that feels indulgent yet nutritious. Serve it warm with a side of simple green salad for a complete, balanced meal.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook lasagne noodles according to package directions until al dente.
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Drain noodles and rinse immediately with cold water to stop cooking. Lay them flat and cover with a damp towel to prevent sticking while you prepare the fillings.
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Preheat oven to 350°F (175°C).
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Heat vegetable oil in a large skillet over medium heat. Add chopped yellow onion and cook until golden, about 5 minutes.
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Add crushed garlic to the skillet and cook for 1 minute until fragrant.
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Remove half of the cooked onions from the skillet and set aside in a small bowl.
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Add sliced mushrooms to the remaining onions in the skillet. Cook, stirring occasionally, until mushrooms are tender and slightly browned, about 7 minutes.
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Stir in fresh parsley and a pinch of salt. Transfer this mushroom mixture to a mixing bowl.
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Add the reserved cooked onions and thawed, drained spinach to the now-empty skillet.
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Cover and cook over medium heat until spinach is wilted, about 3 minutes. Uncover and cook for another minute to evaporate excess moisture. Season with a pinch of salt, then transfer to the bowl with the mushrooms.
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In a separate bowl, mix the tomato sauce with dried oregano and dried basil.
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Spread 1 cup of the tomato sauce in the bottom of a 13x9-inch baking dish.
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Arrange 3 lasagne noodles in the dish, slightly overlapping.
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Spread half of the spinach and mushroom mixture evenly over the noodles.
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Dollop half of the ricotta cheese over the vegetables, spreading it gently.
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Sprinkle 1/4 cup of shredded mozzarella cheese over the ricotta.
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Add another layer of 3 lasagne noodles.
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Spread the remaining spinach/mushroom mixture, remaining ricotta, and 1/4 cup of mozzarella cheese over the noodles.
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Top with the final 3 lasagne noodles.
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Pour the remaining 1 cup of tomato sauce over the top noodles.
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Sprinkle with the remaining 1/2 cup of mozzarella cheese and the grated Parmesan cheese.
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Bake uncovered for 45 minutes, or until the cheese is bubbly and golden brown.
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Let stand for 10 minutes before slicing to allow layers to set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 311.4kcal
- % Daily Value *
- Total Fat 2.2g4%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 2427.0mg102%
- Total Carbohydrate 42.7g15%
- Dietary Fiber 4.1g17%
- Sugars 18.6g
- Protein 16.9g34%
* 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
**Storage:** Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F for best texture.
**Freezing:** This lasagne freezes well. Assemble but do not bake, wrap tightly in foil and plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking (add 15-20 minutes to bake time).
**Vegetable Variations:** Feel free to swap mushrooms for zucchini, eggplant, or bell peppers. If using watery vegetables like zucchini, sauté them first to remove excess moisture.
**Cheese Substitutions:** For a vegan version, use plant-based ricotta and mozzarella alternatives. For a lower-carb option, try using no-boil lasagne sheets if available, adjusting sauce consistency slightly.
**Prep Tip:** Ensure the frozen spinach is drained very thoroughly. Excess water can make the lasagne soggy. Squeezing it in a clean kitchen towel helps.
