This light creamy lasagna veg recipe is made with zucchini and cheese noodles. This lasagna recipe is convenient to make at home with fewer ingredients available in your kitchen pantry.
Lasagna is nothing nutritious, but you can do variations and cook lasagna with veggies and gluten-free noodles and fat-free cheese, and satisfy your cravings.
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Easy Lasagna Veg Recipe
Lasagna Ingredients
- 4 gluten-free lasagna noodles, boiled
- 1/4 cup onion, minced
- 1/4 cup zucchini
- 1 cup pasta sauce or marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 cup ricotta cheese
- 1/2 cup fat-free cream cheese
- 1 cup mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 cup finely chopped parsley to garnish
Instructions
- In a saucepan, add onion, zucchini, and stir in pasta sauce or marinara sauce.
- Once done, keep it aside. In a large mixing bowl, add fat-free cream cheese and Italian seasoning.
- Preheat oven at 350ºF. Take a baking dish and coat its all sides with cooking oil.
- Start layering in the baking dish. First layer the onion-zucchini sauce mixture, second layer with boiled noodles, and then cheese cream mixture.
- Repeat the layering again with onion-zucchini sauce, boiled lasagna noodles, and then ricotta cheese mixture.
- One more layer of onion-zucchini sauce and then top with mozzarella cheese.
- Cover the baking dish with tin foil and bake for 20 minutes.
- After 20 minutes, remove tin foil and again bake for 10 minutes.
- After 10 minutes, let the baking dish cool before serving. Garish lasagna with chopped parsley and serve.
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