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Skinny Vegetable Lasagna

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Skinny Vegetable Lasagna

Directions

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Ingredients :

  • 6 dry whole wheat lasagna noodles
  • or more to taste
  • 1 small eggplant
  • chopped
  • 1 yellow squash
  • chopped
  • 1 zucchini
  • chopped
  • 1 portobello mushroom
  • chopped
  • 1 (28 ounce) jar low-fat marinara sauce
  • 1 (15 ounce) container fat-free ricotta cheese
  • 4 ounces shredded low-fat mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • 3 cloves garlic
  • diced
  • 1 egg
  • 2 teaspoons dried oregano
  • salt and ground black pepper to taste
  • Methods :

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
  • Combine eggplant, squash, zucchini, mushroom, and marinara sauce in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, covered, until vegetables are tender, about 10 minutes.
  • Combine ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, egg, oregano, salt, and pepper in a large bowl.
  • Spread 1/3 the sauce mixture into the bottom of a 8-inch square baking dish. Top with 2 cooked lasagna noodles. Spread 1/2 the cheese mixture on top and cover with 2 more lasagna noodles. Repeat, ending with sauce on top. Cover with aluminum foil.
  • Bake in the preheated oven until golden and bubbling, about 40 minutes.
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