Vegetable Lasagna

Ingredients (for 2 people):

3 oz lasagna noodles  •  1 1/3 cup frozen mixed vegetables (e.g. zucchini, squash, bell pepper, spinach)  •  2/3 cup fresh mushrooms  •  2 tomatoes  •  1/2 cup reduced fat sour cream  •  1 medium egg  •  1/2 cup low-fat milk  •  1 Tbsp tomato paste  •  1 Tbsp Italian seasoning  •  4 Tbsp grated Parmesan  •  4 Tbsp grated mozzarella (part-skim)  •  1 Tbsp olive oil  •  salt and pepper

1 portion contains 450 cal

Preparation

Grease a casserole dish with some olive oil and lay out the lasagna noodles. Chop mushrooms and tomatoes. For the sauce, whisk the egg with sour cream, milk, tomato paste and Italian herbs. Layer mixed vegetables, mashrooms, tomatoes, sauce, cheese and lasagna noodles in the dish. Repeat layering leave some sauce and cheese for the top layer. Baked at 375ºF for about 50 minutes. Cover with aluminum foil towards the end of the baking time to avoid dehydration.


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