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Skinny Vegetable Lasagna

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31

"Rich and hearty eggplant and portobello mushrooms give this meatless skinny lasagna a meaty texture and taste."
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Ingredients

1 h 30 m servings 263
Original recipe yields 8 servings (1 8-inch square baking dish)

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
  2. Combine eggplant, squash, zucchini, mushroom, and marinara sauce in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, covered, until vegetables are tender, about 10 minutes.
  3. Combine ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, egg, oregano, salt, and pepper in a large bowl.
  4. Spread 1/3 the sauce mixture into the bottom of a 8-inch square baking dish. Top with 2 cooked lasagna noodles. Spread 1/2 the cheese mixture on top and cover with 2 more lasagna noodles. Repeat, ending with sauce on top. Cover with aluminum foil.
  5. Bake in the preheated oven until golden and bubbling, about 40 minutes.

Nutrition Facts


Per Serving: 263 calories; 6.1 36.9 15.1 42 610 Full nutrition

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