Nutrition info - Recipes

Vegetable Lasagna

Counting your carbs but still love lasagna? This fantastic lasagna is without lasagna: creamy layers of eggplants and zucchini camouflaged under the spoils of lasagna! You won't have to miss it again.

Vegetable Lasagna


For 6 people

  • 2 large eggplants, sliced lengthwise into 1/4-inch strips
  • 3/4 cup(s) onions, chopped
  • 1 teaspoon(s) salt, divided
  • 1/2 teaspoon(s) pepper, divided
  • 1 pound(s) low fat ricotta cheese
  • 1 egg white
  • 1 tablespoon(s) green onions, chopped
  • 2 1/2 cup(s) tomato sauce
  • 1 cup(s) reduced-fat mozzarella cheese
  • 1/4 cup(s) parmesan cheese, grated


Heat oven to 400 degrees F. Boil lasagna strips less than full cooking time on package. Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce, ending with lasagna. Pour remaining sauce and cheese on top. Marble with rubber spatula. Bake for 1 1/2 hours or until top browns.

Nutrition facts

  • Kcal: 185.41 kcal
  • Fibers (g): 7.96g
  • Sodium (mg): 623.8mg
  • Carbs: 29.62g
  • Fat: 4.68g
  • Saturated fat (g): 2.61g
  • Proteins: 11.09g