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    You are in: Home / Italian / Diet Friendly Veggie Overload Lasagna Recipe
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    Diet Friendly Veggie Overload Lasagna

    Diet Friendly Veggie Overload Lasagna. Photo by Debbwl

    1/2 Photos of Diet Friendly Veggie Overload Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    30 mins

    55 mins

    Chef Buggsy Mate's Note:

    I came up with this recipe because I wanted to be able to enjoy lasagna but I didn't want all the calories, carbs and fat usually associated with it. It is loaded with so much flavor that you don't miss the extra pasta and cheese! Serve it with a big tossed salad and you have a very healthy meal that is waistline friendly...it is also a great way to get some extra veggies into the kids diet.

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    Ingredients:

    Serves: 6

    Yield:

    pan

    Units: US | Metric

    Note

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Pour enough sauce to cover the bottom of an 8x8" baking dish; about 1/3 of the jar.
    3. 3
      Sprinkle grated carrot and chopped onion over sauce in bottom of dish.
    4. 4
      Top sauce with two of the Barilla noodles.
    5. 5
      Layer the slices of zucchini, summer squash, and mushrooms and spinach over the noodles.
    6. 6
      Sprinkle the broccoli, bell pepper, fresh basil and sliced olives over the spinach leaves.
    7. 7
      Top with half cup of the mozzarella cheese.
    8. 8
      Pour 1/2 of the remaining sauce over the mozzarella cheese and top with the last two lasagna noodles.
    9. 9
      Pour the last of the pasta sauce over the top noodles and spread out evenly.
    10. 10
      Top with the the last of the mozzarella cheese.
    11. 11
      Cover the baking dish with foil and bake for 40 minutes.
    12. 12
      Remove foil and continue to bake an additional 10-15 minutes until cheese is melted.

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    Ratings & Reviews:

    • on June 07, 2009

      55

      Love how healthy, and light this lasagna is. Was forced to make two changes when I started to put it together no lasagna noodles (oh crumbs) so used sliced bake polenta in place of noodles (yum) and used fat free cheese (thus it did not brown as fat free cheese tends not to brown). Resided the urge to use more cheese as one of the biggest reasons I picked this was because it was so low in fat. Will defiantly make aging. Thanks for the post.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2008

      45

      Tasty, but I think it needs more cheese like cottage cheese (low fat) with parmesan or maybe ricotta, but then I am a Wisconsin gal. Did lavish black pepper onto the zucchini otherwise I made as posted and did all my chopping and grating in the morning so that when DH and I returned from a busy afternoon I could do the layering quickly. Thanks for posting Chef Buggsy Mate. Made for My-3-Chefs.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2011

      45

      I enjoyed all the vegetables in this lasagna! I accidently left out the olives, but it was still good. Thanks Bugsy! Made for the Australian Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Diet Friendly Veggie Overload Lasagna

    Serving Size: 1 (163 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 99.4
     
    Calories from Fat 15
    15%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 96.6 mg
    4%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.6 g
    14%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    tomato and basil pasta sauce

    lowfat mozzarella cheese

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