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Light Vegetable Lasagna

Light Vegetable Lasagna (8.5 PTS recipe image
This Light Vegetable Lasagna reimagines the classic Italian comfort food with a healthier twist, perfect for weeknight dinners or casual gatherings. Instead of heavy meat sauces, this dish relies on the natural sweetness of steamed broccoli, zucchini, yellow squash, and red sweet peppers. The filling is a luscious blend of low-fat cottage cheese, light ricotta, fresh basil, and thyme, creating a creamy texture without the excessive calories. Layered between tender cooked noodles and topped with melted mozzarella, every bite offers a satisfying balance of savory herbs and fresh veggies. It’s an aromatic, well-seasoned meal that feels indulgent yet light. Great for leftovers, it’s a family-friendly option that brings home-style flavor to your table with minimal fuss.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 537.8
Dietary: Vegetarian
Description
This Light Vegetable Lasagna reimagines the classic Italian comfort food with a healthier twist, perfect for weeknight dinners or casual gatherings. Instead of heavy meat sauces, this dish relies on the natural sweetness of steamed broccoli, zucchini, yellow squash, and red sweet peppers. The filling is a luscious blend of low-fat cottage cheese, light ricotta, fresh basil, and thyme, creating a creamy texture without the excessive calories. Layered between tender cooked noodles and topped with melted mozzarella, every bite offers a satisfying balance of savory herbs and fresh veggies. It’s an aromatic, well-seasoned meal that feels indulgent yet light. Great for leftovers, it’s a family-friendly option that brings home-style flavor to your table with minimal fuss.
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C). Grease a 3-quart rectangular baking dish; set aside.
  2. 2
    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. Drain well.
  3. 3
    Meanwhile, place a steamer basket in a Dutch oven. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, sweet pepper, zucchini, and yellow squash. Reduce heat; cover and steam for 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat.
  4. 4
    In a medium bowl, combine eggs, cottage cheese, ricotta cheese, the 1/2 cup basil, thyme, garlic, salt, hot pepper sauce, and 1/4 teaspoon pepper.
  5. 5
    Layer three of the cooked noodles in prepared dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and 1 cup of the mozzarella cheese.
  6. 6
    Repeat layers twice more.
  7. 7
    Bake, covered, in a 375 degree oven for 45 to 50 minutes or until heated through.
  8. 8
    Uncover; let stand for 10 minutes before cutting to serve.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 537.8kcal
% Daily Value *
Total Fat 30.9g48%
Saturated Fat 14.8g74%
Cholesterol 179.9mg60%
Sodium 2512.3mg105%
Total Carbohydrate 41.4g14%
Dietary Fiber 8.8g36%
Sugars 5.8g
Protein 36.6g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: light, vegetable, lasagna, vegetarian, italian, lowfat, broccoli, zucchini, ricotta, cottage, mozzarella, basil, thyme, baking, steaming, boiling, main, cheese, noodles, garlic
Read it online: https://www.chefs-mate.com/recipe/light-vegetable-lasagna-8-5-pts-2/