This vegetable lasagna recipe is somewhat labor intensive. Lasagna
usually is. But it is a weight loss dream. It has such a low calorie
density, you could eat it every day and still lose weight. And it is
eggplant, in 1/2" slices
8 oz whole
wheat lasagna noodles
1/2 oz minced
4 oz onion,
16 oz mushrooms, halved and sliced
10 oz frozen
5 oz frozen
5 oz cooked
1 oz raw
1 oz fresh
5 oz water
2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
26 oz marinara sauce, no salt
4 oz tomato puree, no salt
2 tsp basil
Preheat oven to 350 degrees. Line a baking
sheet with parchment paper. Lightly oil a 9 x 13 inch glass baking dish.
Slice eggplant and lay the slices on the parchment-lined baking sheet.
Cover with another baking sheet or with aluminum foil. Bake for 30
minutes. Set aside.
Cook whole wheat lasagna noodles according to package directions,
usually 10 - 12 minutes. Drain, rinse well, and spread them out flat on
a clean kitchen towel while you prepare the other ingredients.
In a large nonstick pot (you can use the pasta pot), saute minced
garlic and onion in about a cup of water for 5 minutes. Add sliced
mushrooms and cook for another 5 minutes, stirring occasionally. Reduce
heat, add spinach, and cover. Cook until spinach has thawed completely.
Remove lid and continue to cook and stir until no liquid is left in the
pot. Remove from the heat.
In a small colander or strainer, weigh frozen corn. Run water over it
to thaw. Add cooked white beans and cashew pieces.
In a small dry bowl, weigh nutritional yeast. Add onion powder, salt,
In a glass measuring cup, weigh lemon juice and 5 oz water. Transfer to
a blender and add the corn, white beans, cashews, nutritional yeast,
spices. Blend until smooth. Add to the vegetable mixture and stir well.
In a medium straight-sided bowl, combine marinara sauce, tomato puree,
and basil. Stir together well.
Put the lasagna together in the glass baking dish in the following
- 10 oz tomato sauce
- half the noodles
- half the vegetables (about 19 oz)
- all the eggplant
- 10 oz tomato sauce
- the rest of the vegetables
- the rest of the noodles
- the rest of the tomato sauce
Cover. If you don't have a lid, cover first with parchment paper and
then with foil, so the aluminum foil does not come in contact with the
food. Set on a baking sheet to catch drips and bake for 1
hour. Let sit
for 10 minutes before serving.
We freeze tomato puree in 4 oz containers so we always have a little
for this recipe. You could also use 3 oz tomato paste thinned with a
little water or even tomato sauce. This vegetable lasagna recipe is
low in sodium. If the lasagna tastes bland to you,
sprinkle a bit of salt on it to your taste.
peel the eggplant. The purple skin is beautiful in this dish. If you
don't like eggplant lasagna, substitute any sliced vegetables that you
like. Try zucchini, carrots, green beans, or sweet potatoes.
them 1/4" thick.
You can make this vegetable lasagna recipe ahead of time. After you
layer it in the dish, cover and refrigerate. When baking, add 15
minutes to the cooking time.
Yield = 96 oz 1 serving = 12 oz
per serving: 247 Fat: 3.6 g
(12%) Protein: 12.9 g CHO: 45.9
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any