Cooking Light With Livliga: Tasty Meatless Lasagna

Friday, May 17, 2019

Overnight Vegetable Lasagna—Low Carb, Easy and Delish! 



As so many people are looking to add more vegetarian meals to their weekly diet, this recipe from my favorite Cooking Light cookbook, Low-fat Low-Calorie, is a great one to add to the repertoire. It is my go-to vegetarian meal when I need to plan ahead. It is truly an overnight recipe that you can make a day ahead and then bake at your convenience.

This recipe was the first vegetarian meal I prepared for my young family and that they liked. In fact, years later, our kids still request and enjoy this lasagna. It is the only lasagna I make!

What is amazing about this lasagna, in addition to being vegetarian, using lots of zucchini (really!?!), and is easy to make, is that its generous servings have only 35.7 carbs! To be considered low carb a recipe has to have less than 43 carbs in it. For a lasagna that uses real pasta noodles and also provides nice-sized servings, this is a dream come true!

Ingredients


  • 1 (14 ½-ounce) can stewed tomatoes, undrained, cut into smaller pieces if desired
  • 1 ½ cups fat-free, no-salt-added pasta sauce
  • 2 cups nonfat cottage cheese
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon ground pepper
  • 9 lasagna noodles, uncooked
  • 12 ounces fresh zucchini, trimmed and shredded (about 3 medium)
  • 6 (1-ounce) slices provolone cheese, cut into thin strips
  • Vegetable cooking spray

Directions


  1. Combine tomatoes and pasta sauce in a small bowl; stir well, and set aside. 
  2. Combine cottage cheese, Parmesan cheese, and pepper in a small bowl; stir well, and set aside.
  3. Spoon one-third tomato mixture into bottom of a 13 x 9 x 2 -inch baking dish coated with cooking spray. Place 3 uncooked lasagna noodles over tomato mixture; top with one-third zucchini. Spoon one-third cottage cheese mixture evenly over zucchini; top with 2 slices provolone cheese. Repeat layers twice with remaining tomato mixture, noodles, zucchini, cheese mixture, and provolone slices. 
  4. Cover and refrigerate casserole overnight or for at least 8 hours until you are ready to bake.
  5. Bake at 350°, still covered, for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.

Make-it-a-Meal Tip: We completed the meal  with a simple tossed green salad with 2 tablespoons of lite balsamic vinaigrette for 60 calories and a slice of grilled garlic bread for 112 calories. The total calories for the meal are 480. It is a delicious and satisfying meal all members of the family enjoy.


Nutritional Information

Serves: 8. Calories: 308. Calories from fat 25%; Fat 8.5g; Saturated fat 5.1g; Mono fat 0.0g; Poly fat 0.0g; Protein 22.4g; Carbohydrate 35.7g; Fiber 2.3g; Cholesterol 23mg; Iron 0.0mg; Sodium 783mg; Calcium 0.0mg





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