Veggie Whole-Wheat Lasagna (Light)

By eliminating the heavy bechamel sauce, using low-fat curd cheese, and opting for whole-wheat sheets, we transformed the traditional lasagna into a high-fiber, low-calorie dinner.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 200g whole-wheat lasagna sheets · 740 kcal in the whole recipe
• 200g zucchini, grated · 34 kcal in the whole recipe
• 100g carrot, finely diced · 41 kcal in the whole recipe
• 150g spinach, chopped · 34 kcal in the whole recipe
• 400g tomato sauce · 96 kcal in the whole recipe
• 20g olive oil · 180 kcal in the whole recipe
• 150g low-fat curd cheese · 126 kcal in the whole recipe
• 100g shredded low-fat mozzarella cheese · 286 kcal in the whole recipe
• 2 cloves of garlic, minced · 14 kcal in the whole recipe
• Salt, black pepper, and dried oregano to taste

Method

1. Sauté the finely diced carrots in olive oil for 3-4 minutes. Add the grated zucchini and minced garlic, sautéing for another 3 minutes, then stir in the spinach until wilted. Pour in the tomato sauce and spices, and simmer on low heat for 5 minutes.

   

2. Spread a thin layer of the veggie sauce on the bottom of a baking dish, layer with lasagna sheets (pre-boiled if required by package instructions), and scatter curd cheese over them.

   

3. Repeat the layers of sauce, lasagna sheets, and curd cheese, finishing with a layer of sauce and a sprinkle of shredded low-fat mozzarella on top.

   

4. Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes until the pasta is tender and the top is golden brown.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.