- Ingredients:
- 1 package of precooked lasagna sheets
- 3 carrots
- 1 zucchini
- 1 eggplant
- 200 g of mushrooms
- 200 g of spinach
- 100 g of grated cheese
- Olive oil and salt
- 200 g of fried tomato
- 400 ml of skimmed milk
- 30 g flour
(Traditional version: 535 kcal - Light version: 335 kcal)
If you like lasagna but have given up on it because it is too heavy, don't miss our light vegetable lasagna. A version with 200 calories less than that of a lifetime.
To achieve this, we have dispensed with the meat and potatoes from the traditional lasagna. Instead, we have only put only vegetables and mushrooms, which are very satiating. And for the bechamel, we have opted for skimmed milk, in addition to reducing the flour and oil to a minimum.
Result: a 100% guilt-free and 100% vegetarian recipe , which is also very light, it is very required!
How to make light vegetable lasagna step by step
- Prepare the bechamel. Heat 2 tablespoons of oil, add 30 g of flour and toast. Pour the skim milk, in a thread, stirring until it thickens, and season.
- Cook the spinach. Wash the spinach and steam it for a few minutes. Mix them with a part of the béchamel sauce, and set them aside.
- Sauté the vegetables. Clean and wash the carrots, zucchini, eggplant, and mushrooms. Sauté the first two with a thread of oil. Then add the eggplant and mushrooms. Sauté them for about 6 minutes or so, season to taste, and mix everything with the fried tomato sauce.
- Assemble the lasagna. Cook the pasta following the instructions on the package. On a bed of spinach with bechamel, assemble the lasagna alternating layers of pasta and vegetables with tomato sauce. Cover with the remaining béchamel sauce, sprinkle with the cheese, and cook it for around 20 minutes in a preheated oven at 170º.
Clara trick
Even lighter
If you want an even lighter version, substitute zucchini or eggplant slices for the pasta. And the bechamel for tomato sauce. You will take away a lot more calories.
Don't miss the rest of our light recipes.
