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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

Low Fat Vegetable Lasagna

Source: dLife

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

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 3.4 Fat, 1.9 Vegetables, 0.5 Meat, 1.8 Starch, 0.6 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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Servings

Ingredients

Directions

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.
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.
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.
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.