Amplify your Wellbeing with this Healthy Roasted Vegetable Lasagna Recipe!
If you like lasagna, even a little, you need to read this post and bookmark this healthy lasagna recipe! Seriously, who does’t love lasagna? Well, maybe everybody with the exception of mindful dieters, and for good reason. Your average serving of lasagna at a popular restaurant like Olive Garden, Macaroni Grill or Old Spaghetti Factory can easily run you upwards of 800 calories per serving, well over 40g of fat and a minimum of 1800mg of sodium. That is some scary nutrition information.
Thankfully, as with any traditional and lovable recipe, there is always a way to lighten it up. With a few clever swaps, it’s really quite simple to deliver the same quality and familiar experience with well under half the toxic load you’ll find out and about.
Here’s How We Made It Skinny
- Swapped meat for veggies
- Swapped extra veggies for excess cheese
- Swapped pasta like veggies for unnecessary pasta sheets
- Used Classico pasta sauce (45 cals/serving vs >90 of other brands)
- Axed the oil and used spray to roast veggies
Healthy Lasagna with Roasted Vegetables
First: Getting Started – Get Your Ingredients:
- 2 medium yellow squash, sliced lengthwise, 1/4-inch thick
- 1 medium eggplant, sliced lengthwise, 1/4-inch thick
- 2 medium zucchini, sliced lengthwise, 1/4-inch thick
- 1 bag washed spinach
- 1 package mushrooms
- 16 ounces skim ricotta
- 1 large egg
- 1 cup finely grated Pecorino Romano cheese
- 2 cups shredded mozzarella
- 1 box lasagna sheets (oven ready)
- 2 24 oz jars of Classico pasta sauce
- Fresh basil leaves
Second: Get Roasting – Cook Your Veggies
- Wash all your veggies in the sink under warm water
- Preheat oven to 450
- Cut zucchini, yellow squash and eggplant veggies lengthwise, as to mimic lasagna sheets
- Spray lightly with olive oil
- Season lightly with salt, pepper, garlic and italian seasoning
- Roast for 25-30 minutes, until soft and tender
- Add mushrooms to sauce pan with 1/4 cup water, salt, pepper, garlic and italian seasoning. Cover and cook until soft and tender
- Lower oven temperature to 350
Third: Assembly Line – Putting it all together
- Add a thin layer of tomato sauce at bottom of an 11″ x 14″ pan
- Add layer of oven ready lasagna sheets (only use 4-5, don’t worry about covering the entire pan with each layer)
- Add a layer of veggies; zucchini, squash, eggplant, mushrooms, raw spinach
- Mix ricotta with egg to smooth mixture. Add a thin layer on top of veggies
- Top with 1/4 of shredded mozzarella
- Repeat steps 1-5 until everything is gone. Should make about 3 layers.
- Top with remaining mozzarella and Pecorino Romano cheese
Last: Get Cooking – Put it in Your Oven
- Cover with tin foil to keep from burning the top layer of cheese
- Bake in oven until cooked through and cheese is bubbling about 40 minutes (you can remove the foil the last 10 min)
- Let sit for 5 minutes, divide into 12 portions, garnish with fresh basil and serve warm.
Your guests should be nothing short of thrilled with this hearty, satisfying and healthy meal! Serve up with some fantastic red wine and you will be hostess of the year! And brag away that this has more than 50% fewer calories, 60% less fat and about a third of the sodium that Olive Garden would have served up. Ha!
Do you have a different, familiar, favorite lasagna recipe? Share it! I also want to try a veggie lasagna with some less traditional flavors. Thinking roasted beats, butternut squash, and sweet potatoes? Maybe with some goat cheese baked in lieu of all the ricotta? That may be on my list for next month…
This recipe was inspired by the fine author over at Taste Food Blog. Check them out for tons of great recipe ideas!
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