Clean-Eating Vegetarian Lasagna
Lasagnas can be delicious, but packed with unhealthy ingredients that load up on poor nutrients and provide few good ones. This vegetarian lasagna explodes with flavor, texture, and immense quality nutrition all due to the fresh ingredients that come together perfectly in an Italian favorite thatʼs classic and clean.
Serves: 12Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- 2 packages (8 oz.) 100% whole-wheat lasagna noodles
- 1 Tbsp. extra-virgin olive oil
- 1 small zucchini, thinly sliced
- 1 medium green bell pepper, seeded and diced
- 3 tsp. minced garlic
- 1 medium onion, peeled and minced
- 1 lb. button mushrooms, sliced
- 6 cups marinara sauce
- 2 tsp. Italian seasoning
- 2 large eggs
- 1 cup low-fat cottage cheese
- 1 cup plain low-fat Greek-style yogurt
- 12 thin slices fresh buffalo mozzarella
- Preheat the oven to 350°F and prepare a 9" × 13" baking dish with olive oil spray.
- Heat a large pot of water to boiling over medium-high heat. Cook noodles until al dente. Remove, rinse, and cool.
- Heat oil in a large skillet and add the zucchini, pepper, minced garlic, and onion. Sauté for 2–3 minutes; add the mushrooms, tomato sauce, and Italian seasoning. Reduce heat to medium and simmer for 15 minutes.
- Combine the eggs, cottage cheese, and yogurt in a mixing bowl.
- Pour 1 cup of the tomato sauce in the bottom of the dish to coat. Layer (for 2 layers) half of the noodles, followed by half of the tomato sauce, dollops of the yogurt mix spread, and half of the mozzarella cheese. Layer, in the same order for a second time, and sprinkle the mozzarella topping with remaining Italian seasoning.
- Bake for 30–45 minutes, or until bubbly and cooked through.