Vegetable Lasagna (Low Fat) Recipe

Name: Vegetable Lasagna (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 1 red capsicum, diced; 2 medium zucchini, diced; 1 small eggplant, diced; 2 1/2 cups sliced mushrooms; 1 (415 g) can Italian-style tomatoes, chopped; 1 (140 g) carton tomato paste; 1 cup water; 1 teaspoon salt (or another seasoning or herb of choice I use basil and LOTS of garlic); 4 tablespoons flour; 3 cups skim milk; 1/2 cup grated low fat mozzarella; 8 sheets lasagna noodles; 1/2 cup grated cheese, extra

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
1 red capsicum, diced
2 medium zucchini, diced
1 small eggplant, diced
2 1/2 cups sliced mushrooms
1 (415 g) can Italian-style tomatoes, chopped
1 (140 g) carton tomato paste
1 cup water
1 teaspoon salt (or another seasoning or herb of choice I use basil and LOTS of garlic)
4 tablespoons flour
3 cups skim milk
1/2 cup grated low fat mozzarella
8 sheets lasagna noodles
1/2 cup grated cheese, extra

1
Pre-heat oven to 180u00b0C.
2
Tomato Sauce: Heat oil in a large saucepan.
3
Saute vegetables until tender.
4
Stir through tomatoes, tomato paste, water and salt (or other seasonings) and simmer for 15 minutes, stirring occasionally.
5
White Sauce: Place flour in a saucepan or bowl.
6
Gradually add milk, stirring until smooth.
7
Place over medium heat and stir (or microwave on High 100% for 7 minutes, stirring after every minute) until mixture boils and thickens.
8
Stir salt and cheese through sauce.
9
To assemble, place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ovenproof dish.
10
Spread with half of the tomato mixture, then half of the white sauce mixture.
11
Repeat lasagne, tomato and white sauce layers ending with white sauce.
12
Sprinkle with extra cheese.
13
Bake in moderate oven for 40 minutes.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, 1 red capsicum, diced, 2 medium zucchini, diced, and more.

Yes, Vegetable Lasagna (Low Fat) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Lasagna (Low Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions