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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Whole Wheat Vegetable Lasagna

Source: dLife

A lighter version of classic lasagna made with reduced-fat cheese, zucchini and whole-wheat noodles.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	144.9

Total Carbs	18.7 g

Dietary Fiber	3.8 g

Sugars	4.6 g

Total Fat	3.5 g

Saturated Fat	1.4 g

Unsaturated Fat	0.1 g

Potassium	266.8 mg

Protein	8.9 g

Sodium	360.2 mg

Dietary Exchanges 3.5 Fat, 0.7 Vegetables, 0.6 Meat, 0.8 Starch,

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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Servings

Ingredients

Directions

Preheat the oven to 350 degrees F. Coat a 13 x 9 baking dish with cooking spray.
Heat the oil in a medium skillet over medium heat. Add the zucchini and cook for 5 minutes, or until crisp-tender. Remove from heat and set aside.
In a medium bowl, combine the ricotta, egg, basil, salt and pepper. Set aside 1/2 cup of the spaghetti sauce.
Place 3 lasagna noodles in the prepared baking dish. Evenly spoon half of the spaghetti sauce over the noodles. Top with half of the ricotta mixture, half of the spinach, half of the zucchini, and half of the Parmesan.
Repeat layering with 3 more noodles. Spoon the remaining sauce over top and sprinkle with the mozzarella.
Cover with foil and bake for 25 minutes. Uncover and bake for 20 minutes longer. Let stand for 10 minutes before serving.