Lighter Lasagna

Lighter on calories but full of flavor.

Lighter Lasagna

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  • Prep Time


  • Total Time


  • Servings




  • 2

    cups cubed zucchini

  • 1

    cup cubed red bell peppers

  • 1

    cup chopped tomatoes

  • 4

    cups (12 oz.) sliced mushrooms

  • cup dry red wine

  • 10

    oz. fresh spinach, rinsed

  • 2

    cups low-fat cottage cheese

  • 1

    cup grated low-fat mozzarella cheese

  • ¼

    cup grated Parmesan cheese

  • 1

    pound uncooked lasagna noodles


  • 1

    tsp. dried oregano

  • 1

    tsp. dried basil

  • cup red wine

  • 3

    cups undrained (28-oz.) canned tomatoes


Preheat oven to 350. SAUCE Combine the ingredients for the sauce and simmer gently for 20 minutes, stirring occasionally. LASAGNA Combine zucchini, peppers, tomatoes, mushrooms and wine in a saucepan and bring to a boil. Cover, then simmer on low heat for about 10 minutes, until all of the vegetables are tender and juicy. Put the spinach in a pan and pour water over spinach. Cover and cook on high heat for 3 minutes until wilted but still bright green. Drain the spinach and chop coarsely. Combine the spinach with cottage cheese, mozzarella and Parmesan. Set aside. Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep, 8x12 baking dish (use non-reactive dish: glass, enamel, or stainless steel). Layer with uncooked lasagna noodles, 1 heaping cup of undrained vegetables, and 1 cup of spinach-cheese mixture. Cover with second layer of noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of spinach-cheese mixture, and third layer of noodles. Finally, add the rest of vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.


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