This veggie lasagna is the real deal. It's bursting with fresh flavors from herbs and three different kinds of cheese. Only 242 calories per serving!
Prep Time 10 mins
Cook Time 19 mins
Total Time 29 mins
Servings 12 servings
1 lb . dry whole grain lasagna pasta
1 tsp . olive oil
1 medium onion , chopped
1 medium red bell pepper , chopped
1 medium carrot , shredded
4 cloves garlic , chopped
3 cups + 2 Tbsp. tomato sauce , no sugar added, divided use
2 Tbsp . finely chopped fresh basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 cups fresh baby spinach , chopped
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
Nonstick cooking spray
Preheat oven to 350° F.
Cook pasta in water according to package directions. Drain. Set aside.
Heat oil in medium saucepan over medium-high heat.
Add onion, bell pepper, and carrot; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add 3 cups tomato sauce and basil. Season with salt and pepper if desired; cook over low heat, stirring occasionally, for 30 minutes.
Combine spinach and ricotta cheese in a medium bowl; mix well. Set aside.
Combine mozzarella and Parmesan cheeses in a small bowl; mix well. Set aside.
Lightly coat a 4-quart (or 13 x 9-inch) rectangular baking dish with spray; place remaining 2 Tbsp. tomato sauce in the bottom. Top with a layer of pasta, one fourth vegetable mixture, one third spinach mixture, and one fourth cheese mixture. Repeat twice. Top with pasta, vegetable mixture, and cheese mixture. Cover with aluminum foil.
Bake for 45 minutes. Remove foil. Bake for 10 to 15 minutes, or until hot and bubbly.
Let sit for 5 minutes before cutting.
Nutritional Information (per serving): Calories: 242 Total Fat: 5 g Saturated Fat: 2 g Cholesterol: 13 mg Sodium: 483 mg Carbohydrates: 38 g Fiber: 2 g Sugars: 5 g Protein: 11 g
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