Low Calorie Vegetable Lasagna - Kraft Recipes Top
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Low Calorie Vegetable Lasagna

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  • Preheat oven to 350 F. In nonstick skillet melt 1 tablespoon butter or margarine over medium heat. Add zucchini, broccoli, carrots, oregano and 1/4 teaspoon salt. Cook about 5 minutes, until vegetables start to soften. Add spinach and cook just until wilted. Remove from heat. In a bowl mix ricotta and eggs, set aside.
  • In a pan melt remaining butter or margarine. Add flour and remaining salt. Whisk until smooth. Gradually add milk and cook until boiling and slightly thickened, stirring constantly. Remove from heat and add parmesan.
  • In a 13 X 9-inch glass pan arrange 4 lasagna noodles, slightly overlapping. Top with 1/2 of vegetable mixture, 1/2 of ricotta, 1/3 of milk sauce and 1/3 mozzarella. Bake approximately 45 minutes until bubbly and slightly browned on top.

Special Equipment Needed


Other combinations of vegetables may be substituted such as summer squash for zucchini. This recipe may be doubled to accommodate a large crowd.

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