Light Vegetable Lasagna

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.

Cooking Method: Baking, Boiling, Steaming

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 538

Dietary: Vegetarian

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

1
Preheat oven to 375°F (191°C). Grease a 3-quart rectangular baking dish and set aside.
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, and drain well.
3
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.
4
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.
5
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.
6
Layer three of the cooked noodles in the prepared baking dish.
7
Spread with one-third of the cheese mixture.
8
Top with one-third of the vegetable mixture and 1 cup of the mozzarella cheese.
9
Repeat layers twice more, ending with cheese on top.
10
Bake, covered, in a 375°F (191°C) oven for 45 to 50 minutes or until heated through.
11
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.

Keywords: lasagna, vegetarian, italian, light, broccoli, zucchini, ricotta, cottage cheese, mozzarella, basil, dinner, baking, healthy, lowfat, main course, herbal, cheese, noodles, steamed vegetables, meal prep

Read it online: https://www.chefs-mate.com/recipe/light-vegetable-lasagna-8-5-pts/