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Wednesday, June 12, 2013

Low-Fat Vegetable Lasagna

Yes. I am half Italian; however, I was never a big fan of ricotta cheese, which is why I don't make lasagna, baked ziti or ravioli all that often. But a while back, I made Low Fat Black Bean and Sun Dried Tomato Lasagna using cottage cheese and I LOVED it! So it prompted me to find other ways to make this recipe as well. 

I was about to leave for vacation and I had some zucchini and cottage cheese I needed to use up before I left so I whipped up a batch of this Low Fat Vegetable Lasagna. It was incredible and I really liked how it wasn't "mushy" with cheese in between the layers like a regular lasagna usually is. I happened to use the regular lasagna sheets that had to be boiled, simply because the store I was in at the time didn't happen to have the no-boil sheets which I prefer using. If you can find them, it would shave off some cooking time. Just layer the sheets like you normally would without cooking the noodles first. 

Low-Fat Vegetable Lasagna
Prep Time:  20 minutes                        Yield: 12
Cook Time:  45 minutes                        Serving: 1 piece
Total Time:  65 minutes


  • 1 box Barilla Lasagna Sheets
  • 1lb. 2% Cottage Cheese
  • 2 c. Reduced Fat Mozzarella Cheese, shredded
  • 1 Egg
  • 2 tbsp. Fresh Parsley
  • 2 c. Zucchini, shredded
  • 2 c. Frozen Chopped Spinach, defrosted and drained
  • 1 c. Carrots, shredded
  • 2-28 oz. Cans Crushed Tomatoes with Basil
  1. Bring a large pot of water to a boil, add some salt and cook the lasagna sheets until they are al dente. Drain the water. 
  2. In a large bowl, combine the cottage cheese, 1 c. mozzarella cheese, egg, 1 tbsp. parsley, zucchini, spinach, carrots and 1 can of the crushed tomatoes. Mix well. 
  3. Preheat oven to 350 degrees. 
  4. Using a 9"x13" oven safe dish, ladle a thin layer of the crushed tomatoes on the bottom, place 5 lasagna sheets on top of the sauce; then spread the vegetable mixture on top of the noodles. Continue layering four times until the top layer contains only the lasagna sheets. 
  5. Add a layer of the crushed tomatoes; then sprinkle with the remaining 1 c. of mozzarella cheese and 1 tbsp. parsley. 
  6. Bake for 45 minutes; then remove from oven and allow to cool 10 minutes; then cut into 12 pieces.  
Nutrition Facts
Calories 302, Carbs 46.5g, Fat 5.1g, Protein 19.5g, Fiber 6.2 g, Sugar 6.6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 



  1. Carrie,
    Looks delicious to me! I'm a fan of both ricotta and cottage cheeses, but I especially like how you scanned the fridge for what you could use up before vacation.
    Necessity, mother, invention!

  2. Sounds very tasty. Could you use fresh spinach?

    1. Absolutely Shelly, I just didn't happen to have any on hand. Instead of mixing it in with the other vegetables, place it in between the layers.


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