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Vegetable Lasagna
Source: Dreamfields Pasta

Lasagna filled with an abundance of fresh vegetables and low fat cheese.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 239.8
Total Carbs 12.9 g
Dietary Fiber 3.6 g
Sugars 5.8 g
Total Fat 11.0 g
Saturated Fat 4.5 g
Unsaturated Fat 0.8 g
Potassium 481.3 mg
Protein 13.0 g
Sodium 622.5 mg
Dietary Exchanges
1 1/2 Fat , 2 Vegetables , 1/2 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 oz  Dreamfields Lasagna
1 tbsp  olive oil
2 each  medium garlic cloves
0 3/4 cup  fresh mushrooms
1 each  small zucchini
0 1/2 cup  sliced carrots
0 1/2 cup  chopped red bell peppers
0 1/2 cup  red onion, sliced
0 1/4 tsp  black pepper
0 1/4 cup  red wine
2 cup  tomato sauce
2 tbsp  pesto sauce
1 cup  part skim ricotta cheese
0 1/4 cup  grated parmesan cheese, low sodium
1 each  cooking spray
0 3/4 cup  part skim shredded mozzarella
  1. Preheat oven to 375 degrees F.
  2. Boil lasagna noodles for 10 minutes, drain and rinse in cold water, drain well and cut in half.
  3. Heat olive oil in a medium saucepan over medium-high heat. Cook garlic for 2 minutes. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook for 5 minutes, stirring frequently. Add wine and cook for 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
  4. Combine pesto, ricotta and Parmesan in a small bowl.
  5. Spray an 8-inch square baking dish with cooking spray. Spread 3/4 cup veggie sauce across the baking dish. Arrange 4 noodle halves over tomato mixture. Top noodles with one-third of the ricotta mixture and 1 cup tomato mixture. Repeat layers twice, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
  6. Cover and bake at 375 degrees F for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

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