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Lighten Up: Veggie Lasagna Recipe

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Our low-calorie, low-fat lasagna recipe will satisfy any comfort-food craving. Chow, Bella!

Leaner Lasagna

Makes: 6 servings

2 teaspoons olive oil
1/3 cup chopped onion
21/2 cups zucchini, sliced
2 cups sliced fresh portobello mushrooms
1 cup fat-free ricotta
3 tablespoons finely shredded Parmesan
1/4 teaspoon black pepper
6 whole wheat no-boil lasagna noodles
2 cups prepared pasta sauce
1 cup shredded part-skim mozzarella
1/2 cup chopped, seeded tomato


1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, zucchini, and mushrooms; heat 5 minutes or until tender, stirring. Remove from heat; set aside. In a small bowl, mix the ricotta, Parmesan, and pepper.

2. To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish. Spoon half the ricotta mixture over the noodles. Top with half the veggie mixture, half the pasta sauce, and half the mozzarella. Layer with remaining noodles, ricotta mixture, veggie mixture, and sauce.

3. Bake, uncovered, in a 375-degree oven for 30 minutes. Sprinkle with tomato and remaining mozzarella. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving. Cut into 6 pieces.

Nutrition facts per serving (1 piece): 251 calories, 17g protein, 32g carbohydrate, 7g fat (3g saturated), 7g fiber

Healthy Cooking Tips

Take 10
Chopping onions releases their cancer-fighting compounds. Let them sit for 10 minutes after cutting to maximize the health benefits.

Trick Your Taste Buds
Portobellos provide rich flavor, so you won't miss the beef that classic lasagna contains, says Karen Friedman-Kester, a registered dietitian in Harrisburg, Pennsylvania.

Use Your Noodle
"Whole wheat pasta is packed with filling fiber; plus, its heartiness adds texture and flavor," Friedman-Kester says.

Get Sauced
Cooked tomatoes supply more antioxidants than raw. Just be sure to choose a low-sodium pasta sauce.

Try This at Home
Restaurant lasagna could have close to 900 calories and 50 grams of fat, which is nearly an entire day's worth.

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alexandrasmith1 wrote:

I tossed the zucchini with some thyme and garlic and pepper before adding to the skillet, was very delicious!

1/2/2012 07:18:44 PM Report Abuse
charlene185 wrote:

Hint: If you cannot find fat-free ricotta, try fat free cottage cheese and add some fat-free egg substitute to help bind the cottage cheese. I also add chopped spinach to the cottage cheese, and sometimes substitute layers of eggplant instead of noodles to cut down on carbs.

8/5/2010 03:02:56 PM Report Abuse
britrock_angel82 wrote:

It's spelt CIAO not CHOW!

5/8/2010 07:09:18 AM Report Abuse
primmc wrote:

Made this tonight and it was awesome. I followed all ingredents except the store didnt have fat free ricotta. It was the forst time I had made lasagna and it was great!! I am going to made it again!

4/20/2010 08:21:17 PM Report Abuse
niki_3717 wrote:

i like it so far

4/15/2010 02:40:00 PM Report Abuse

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