Skinny Vegetable Lasagna

Servings: 6 (large)

Nutritional Facts

Calories: 395/serving

Fat: 11g

Carbs: 55g

Protein: 22g

If you're looking for a delicious, easy lasagna recipe without the added calories and fat, try this! The serving sizes are huge and will leave you feeling full and satisfied! This is a sure crowd pleaser and perfect for any Meatless Monday or Friday!

Ingredients:

-1 tablespoon olive oil
-1 cup sliced mushrooms
-1/2 cup matchstick carrots
-3/4 cup chopped zucchini
-1/4 cup diced onions
-1/2 cup diced red bell pepper
-1 bottle (24 oz) of tomato sauce of your choice (preferably a light basil)
-2 tablespoons of traditional basil pesto
-1 15oz container fat-free ricotta cheese
-1/4 tablespoon onion powder
-1/4 tablespoon garlic powder
-9 cooked lasagna noodles (white or wheat)
-1cup (approx 4 oz) shredded part-skim mozzarella cheese
-2 tablespoons grated Parmesan cheese

Preparation:

Preheat oven to 375 degrees

Heat oil in pan on medium-high heat. Add in vegetables and cook for 5-8 minutes, stirring often. Add in tomato sauce and reduce heat to simmer.

In small mixing bowl, combine ricotta, pesto, garlic powder, and onion powder. Stir for a minute to ensure that ingredients are evenly distributed.

In 13x9 baking pan, coat with non-stick spray and thin layer of vegetable tomato sauce

Layer pan with 3 cooked Lasagna noodles, 1/3 ricotta mixture, 1/3 vegetable tomato sauce, 1/3 shredded cheese—in that order. Add next two layers. Cover and bake in oven for 30 minutes. Uncover and bake an additional 20 minutes. Sprinkle with Parmesan and let sit for 10 minutes before serving.

Enjoy!