Vegetable Lasagna Bake

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
lasagna healthy meals

Lasagna (and pasta in general) is often one of the first things people swear off when they start a new diet. After all, this classic Italian casserole is packed with noodles, tons of cheese and, in many cases, too much meat.

However, here at Nutrisystem, we’re all about helping you enjoy your favorite foods while you drop pounds and get healthy. We’ve created this delicious dinner recipe so that you can put lasagna back on the menu. By replacing the meat with a whole bunch of vibrant veggies and keeping our cheese lean, we were able to create a delicious veggie lasagna bake that is packed with flavor but won’t pack on the pounds.

Because this delicious dish counts as one SmartCarb, one PowerFuel and half of a Vegetable serving, it makes a great base for a Flex meal on the Nutrisystem weight loss plan.

Don’t worry meat lovers. We have a lasagna dinner for you, too! Our Lasagna with Meat Sauce is packed with 15 grams of protein but clocks in at just 260 calories. Whip this one up anytime you need a satisfying dinner in a snap!

Looking for more healthy pasta recipes? Click the link below for tons of tasty options for every palate!:

20 Easy Recipes for a Healthy Pasta Dinner

Read More

Servings: 8

Calories per Serving: 231

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and ½ Vegetable

Ingredients:

  • 6 lasagna noodles
  • 2 cups frozen spinach, thawed and drained
  • 2 cups butternut squash
  • 1 tomato, sliced
  • 2 cups low fat cottage cheese or ricotta cheese
  • 2 eggs
  • 2 tsp. Italian seasoning
  • 2 cups shredded mozzarella cheese, low fat
  • Zero calorie cooking spray

Directions:

  1. Preheat oven to 350°F. Lightly coat a small casserole dish or loaf pan with cooking spray.
  2. Cook lasagna noodles according to package directions.
  3. Fill a medium pot with water and bring to boil. Add butternut squash and cook until soft. Drain then mash with a fork.
  4. Combine cottage/ricotta cheese, eggs and Italian seasoning.
  5. Place 2 lasagna noodles on bottom of casserole dish. Spread ½ of mashed butternut squash on the noodles. Top with ½ of the spinach and tomato. Add 1/3 of the cottage/ricotta cheese mixture and mozzarella cheese. Repeat.
  6. Top with last two lasagna noodles, then spread the rest of the cottage/ricotta cheese mixture and mozzarella.
  7. Cover with foil and bake for 35 minutes.
  8. Remove cover and bake for an additional 10 minutes.
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