Zucchini, eggplant and mushroom lasagna - low calorie recipe
This low-calorie lasagna layers steamed zucchini, eggplant, mushrooms, and spinach with a creamy ricotta-herb mixture between sheets of pasta, all topped with parmesan. A hearty, veggie-packed dish perfect for a light yet satisfying meal.
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Servings: 4
Calories: 376kcal
Ingredients
- 1 large eggplant cut into 3cm cubes
- 3 medium zucchini cut into large cubes
- 1 bunch of English Spinach trimmed (could also use baby spinach)
- 2 cups low-fat ricotta
- 1 cup freshly chopped parsley
- ½ cup freshly chopped basil you could use dried herbs just use about 1tbsp to a cup
- 2 garlic cloves crushed (I used garlic from a jar)
- 50 g 2oz grated parmesan
- 100 g 4oz mushrooms
- freshly ground black pepper
- 3 large fresh lasagna sheets I used 6 dried sheets
- ½ cup salt-reduced chicken stock
- salad leaves to serve
Instructions
- Preheat the oven to 190C(374F) fan-forced.
- Lightly grease a 32cm x 20cm baking dish or use a disposable foil dish.
- Steam the eggplant, zucchini, mushrooms and spinach individually until they are all tender. This is easiest in the microwave.
- Chop the spinach up roughly.
- In a bowl, combine the ricotta, herbs, spinach, garlic and half of the grated parmesan and season it to taste with salt and pepper.
- Spread ¼ of this mixture in the bottom of the baking dish then place a lasagna sheet over the top of it.
- Cover the lasagna sheet with half of the vegetables then cover that with another lasagna sheet and another ¼ of the ricotta mixture and the rest of the vegetables. Finish it off with the last lasagna sheet and the rest of the ricotta mixture.
- Pour the stock over the top of the lasagna and sprinkle it with the rest of the parmesan cheese.
- Cover the dish with aluminum foil and bake it for 30 minutes or until a knife goes through the lasagna easily.
- Sprinkle the lasagna with a little extra cheese if you wish and place the uncovered lasagna under the grill for a few minutes until the top browns.
- Serve the lasagna with salad leaves.
Nutrition
Calories: 376kcal | Carbohydrates: 37g | Protein: 26g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 424mg | Potassium: 1070mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2340IU | Vitamin C: 50mg | Calcium: 554mg | Iron: 3mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
