Healthy Spinach and Veggie Delight Lasagna

Veggie Lasagna is a wholesome and flavorful dish, perfect for those looking to enjoy a comforting meal without the guilt of excess fat. This recipe, influenced by a Weight Watchers approach, promises a satisfying lasagna experience with a lower calorie count and reduced fat content, all while maintaining delicious flavors.

Ingredients:

• 2 carrots, finely chopped
• 1 onion, finely chopped
• 1 can (about 15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1 can (about 2.25 ounces) sliced ripe olives (optional, but omitted in this variation)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground pepper
• 1 1/2 cups chopped spinach
• 1 cup light cream cheese
• 1 tablespoon lemon juice
• 1 cup low-fat cottage cheese
• 1 1/2 cups part-skim mozzarella cheese, shredded
• 9 lasagna noodles (standard size)
• 1/2 cup grated Parmesan cheese

Nutritional Information (per serving, assuming 6 servings):

• Calories: 505.2
• Total Fat: 19.9g
  • Saturated Fat: 11.4g
• Cholesterol: 63.7mg
• Sodium: 1530.3mg
• Total Carbohydrates: 49.1g
  • Fiber: 6.3g
  • Sugar: 10.9g
• Protein: 35.2g

Directions:

1. Prepare the Vegetable and Tomato Mixture:

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   • Coat a large skillet with cooking spray and heat over medium heat.
   • Add chopped mushrooms, carrots, and onions to the skillet. Sauté for about 5 minutes until the vegetables are tender.
   • Remove from heat and stir in the tomato sauce, tomato paste, optional sliced olives (if using), dried oregano, dried basil, and ground pepper. Set aside.

2. Prepare the Spinach and Cheese Mixture:

   • In a separate bowl, combine chopped spinach, light cream cheese, lemon juice, and low-fat cottage cheese. Mix well and set aside.

3. Assemble the Lasagna:

   • Preheat your oven to 325°F (165°C).
   • Coat a 9×13-inch baking dish with cooking spray.
   • Arrange 3 lasagna noodles in a single layer at the bottom of the baking dish.
   • Spread 1/3 of the spinach mixture evenly over the noodles.
   • Spoon 1/3 of the tomato and vegetable mixture over the spinach layer.
   • Sprinkle 1/3 of the shredded mozzarella cheese on top.
   • Repeat these layers twice more (noodles, spinach mixture, tomato mixture, mozzarella cheese).
   • Finish the layers with a sprinkle of grated Parmesan cheese on top.

4. Bake the Lasagna:

   • Cover the baking dish with foil and bake in the preheated oven for about 45 minutes, or until heated through and the cheese is melted and bubbly.
   • Remove the foil during the last 10 minutes of baking to allow the cheese to brown slightly if desired.

5. Serve and Enjoy:

   • Once baked, let the lasagna stand for a few minutes before slicing and serving.
   • Enjoy this delicious, low-fat veggie lasagna with your family and friends!

Recipe Notes:

• Variations: Feel free to customize this recipe to suit your preferences. You can add or omit vegetables, adjust the cheese types and amounts, or even use whole wheat lasagna noodles for added fiber.

• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or microwave until heated through.

This Veggie Lasagna recipe not only caters to a healthier eating style but also delivers on taste and texture, making it a delightful option for anyone craving a comforting Italian classic with a nutritious twist.