Low-fat Vegetable Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 zucchini
- 3 medium bell pepper (s)
- 1 can tomato (s), chopped
- 1 tube tomato paste
- 500 g lasane plate (s)
- 300 g cream cheese, low in fat, approx. 7% fat
- 4 medium onion (s)
- 2 cloves garlic
- 1 tablespoon olive oil
- 200 g ratin cheese, low in fat
- 2 packs creamed spinach, frozen
- Herbs, Italian, TK or basil and oregano
- salt and pepper
- nutmeg
- 1 pinch (s) sugar
- 1 cup water
Print Recipe
Pin Recipe Instructions
- It is best to defrost the spinach in the microwave. Meanwhile, cut the onions and garlic into small pieces and sweat in a large pan with the olive oil.
- Half of the onions are then added to the thawed spinach. Mix this with the cream cheese and season with salt, pepper and nutmeg. This will be the light layer of the lasagna.
- Clean the peppers (I also peel them as well) and cut into small cubes. Dice the zucchini as well. Add both with a little salt and a pinch of sugar to the other half of the onions in the pan and fry. The zucchini and peppers should develop some roasted aromas (light brown - not black), then add the tomato paste and roast briefly. Deglaze with the chopped tomatoes and a cup of water, season with basil, oregano or Italian herbs, salt and pepper to taste. That will be the red layer.
- Grease a baking dish with a little olive oil and start with the red sauce, then layer alternately with the lasagne plates and the light sauce so that the last layer is red if possible. For me, the amount goes up exactly with my 43 x 31 cm lasagne dish.
- Spread the cheese on top and place in the oven for about 35 - 40 minutes at 180 ° convection or 200 ° top / bottom heat.
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