No-Boil Vegetable Lasagna2013-06-07
- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 60m
This information is per serving.
Calories from Fat170
Serving Size:About 9 oz. (255 g)
No-Boil Vegetable Lasagna is an easy way to reduce the number of calories and saturated fat while increasing dietary fiber compared to lasagna with ricotta cheese.
Dry lasagna noodles come in two varieties: traditional that should be cooked before making the lasagna and no-boil that is used dry and doesn’t require cooking. This recipe uses no-boil lasagna, but you can substitute regular lasagna noodles. When substituting regular lasagna noodles, cook about half the recommended time before using.
You can use any cooked or sautéed vegetables in this recipe.
Nutrition values are for lasagna with meat sauce.
- 5 sheets no-boil lasagna
- 3 cups (750 ml) prepared tomato sauce (with or without meat)
- 4 oz. (115 g) mozzarella, shredded or thinly sliced
- 8 - 10 oz. (250 - 300 g) cooked or sautéed vegetables (spinach, zucchini, eggplant, bell peppers, onion)
- Kosher salt
- Olive oil
Method of Preparation
Cook spinach and drain well in a colander or sieve. Use the back of a wood spoon or fork to squeeze out excess moisture.
Sauté your favorite vegetables in about 1 tablespoon of oil 5 to 8 minutes or until tender. Bring tomato sauce to a boil or heat in microwave oven.
Heat about a quart (liter) of water to 160° to 180°F (70° to 80°C).
Position oven rack in lower section of your oven and preheat oven to 375°F (190°C).
Place lasagna in a bowl or pan and cover with hot water. Soak about 5 minutes..
In the bottom of a 9 x 5 inch loaf pan, apply a thin layer of sauce.
Using tongs or a fork remove a sheet of lasagna, drain excess water and place in the pan.
Arrange a layer of cooked vegetables on the lasagna followed by the mozzarella and sauce. Repeat for sheets 3 through 4. Add the 5th sheet and cover with remaining sauce.
Cover pan tightly with aluminum foil and bake 30 minutes or until sauce boils.
Cool 10 minutes and serve.