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Vegetable Lasagna Ww

Vegetable Lasagna Ww recipe image
This Vegetable Lasagna is a perfect balance of comfort and freshness, ideal for a healthy weeknight dinner. Unlike heavy traditional versions, this recipe uses part-skim ricotta and plenty of vibrant vegetables like roasted red peppers and fresh peas to keep it light yet satisfying. The layers of tender al dente noodles are bound together with a simple, flavorful mixture of stewed tomatoes, fresh basil, and a touch of Parmesan. It&# 226;€™s quick to assemble and comes together in under 30 minutes, making it a fantastic option when you crave Italian flavors without the long cook time. Serve it as a main course for a family meal or pack it for a hearty lunch that holds up well.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 409.9
Dietary: Low-cal, Vegetarian
Description
This Vegetable Lasagna is a perfect balance of comfort and freshness, ideal for a healthy weeknight dinner. Unlike heavy traditional versions, this recipe uses part-skim ricotta and plenty of vibrant vegetables like roasted red peppers and fresh peas to keep it light yet satisfying. The layers of tender al dente noodles are bound together with a simple, flavorful mixture of stewed tomatoes, fresh basil, and a touch of Parmesan. It&# 226;€™s quick to assemble and comes together in under 30 minutes, making it a fantastic option when you crave Italian flavors without the long cook time. Serve it as a main course for a family meal or pack it for a hearty lunch that holds up well.
Ingredients
  • 4 1/2 ounce Lasagna noodles -- about 6
  • 1 1/2 cup Ricotta cheese -- part skim
  • 1/2 cup Fresh basil
  • 1 tablespoon Parmesan cheese
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 1 cup Stewed tomatoes
  • 1 cup Peas -- fresh
  • 1 cup Roasted red peppers --
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Add lasagna noodles and cook until al dente according to package directions.
  3. 3
    Drain pasta, reserving 1 cup of pasta water.
  4. 4
    In a large skillet or saucepan, combine ricotta cheese, Parmesan cheese, stewed tomatoes, roasted red peppers, peas, fresh basil, salt, and black pepper.
  5. 5
    Heat the mixture over medium-low heat, stirring gently until warmed through and combined.
  6. 6
    Add the cooked pasta to the skillet and toss gently to coat evenly with the vegetable and cheese mixture.
  7. 7
    Add reserved pasta water a little at a time if the mixture is too thick, until desired consistency is reached.
  8. 8
    Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 409.9kcal
% Daily Value *
Total Fat 20.6g32%
Saturated Fat 9.7g49%
Cholesterol 78.2mg27%
Sodium 1996.3mg84%
Total Carbohydrate 37.0g13%
Dietary Fiber 7.4g30%
Sugars 10.9g
Protein 22.8g46%

* 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

This recipe is designed as a "skillet lasagna" or tossed pasta dish rather than a baked casserole, given the short cook time. If you prefer a traditional baked lasagna, layer the noodles and filling in a baking dish and bake at 375°F (190°C) for 25-30 minutes until bubbly.

For a richer flavor, you can sauté some garlic or onion before adding the vegetables.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

You can substitute fresh peas with frozen peas if out of season; thaw them before adding to the mixture.

Keywords: vegetable lasagna, ricotta, lasagna noodles, roasted red peppers, fresh peas, italian dinner, vegetarian main, low calorie, quick pasta bake, healthy comfort food, basil, parmesan, stewed tomatoes, family meal, weeknight dinner, easy recipe, light lasagna, pasta dish, vegetable bake
Read it online: https://www.chefs-mate.com/recipe/vegetable-lasagna-ww/