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Low Fat Vegetable Lasagna
Source: dLife

A low fat vegetable lasagna loaded with zucchini, peppers, mushrooms, spinach, and three cheeses.

Prep Time: 45 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 255.9
Total Carbs 41.6 g
Dietary Fiber 3.0 g
Sugars 7.6 g
Total Fat 3.4 g
Saturated Fat 1.6 g
Unsaturated Fat 0.2 g
Potassium 615.2 mg
Protein 14.2 g
Sodium 290.4 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1 Meat , 2 Starch , 1 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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Ingredients Directions
  1. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and simmer on low heat for about 10 minutes, until all of the vegetables are tender. Stir in the basil and set aside.
  2. Cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside.
  3. Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep 8 x 12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach cheese mixture. Repeat until you have three layers.
  4. Cover tightly with foil and bake in a 350 degree F oven until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.

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