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    You are in: Home / Italian / Vegetable Lasagna (Low Fat) Recipe
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    Vegetable Lasagna (Low Fat)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Ozzzie's Note:

    Delicious, easy and filling lasagna which is actually good for you too. A perfect comfort food and easy to freeze and save for a time when you can't be bothered cooking. I found this recipe on the internet and modified it to make it tastier and as low fat as possible.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on September 21, 2009


      This was very much a strong 4 stars for us. Make sure you start cooking the noodles first. The whole process took me about 2 hours start to finish because I forgot to cook the noodles first, the instructions didn't do the best job of giving you notice. Make sure you have the veggies all cut up before you start sauteing, saves time in the end. Takes longer to make the cheese sauce than I thought it would, just be aware. I added about 1+ c. of cheese on top. Make sure you give the recipe time to set up after you take it out of the oven, otherwise it's really juicy. Mine was ready in 35 minutes at 350 degrees. I also didn't have any tomato paste so I took out the water and just used about 1 1/4 c. of tomato sauce instead.

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    • on September 15, 2009


      This is a great recipe! The only thing I changed was using 1.5% milk because the store was out of skim milk. It was very tasty and filling and quite healthy. I will make this again, though it was a lot more of than what I was expecting given the calorie count, even after factoring in things that Recipezaar didn't recognise. Though I don't mind having these leftovers! Made for PAC Autumn '09.

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    • on July 13, 2008


      Very delicious, fresh tasting and filling....I didn't use the eggplant but otherwise followed the recipe. Thanks for sharing!!!!

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    Read All Reviews (4)


    Nutritional Facts for Vegetable Lasagna (Low Fat)

    Serving Size: 1 (377 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 212.0
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 2.0 g
    Cholesterol 8.4 mg
    Sodium 900.2 mg
    Total Carbohydrate 32.3 g
    Dietary Fiber 6.7 g
    Sugars 11.5 g
    Protein 11.9 g

    The following items or measurements are not included:

    low fat mozzarella

    lasagna noodles

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