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diet friendly veggie overload lasagna


i came up with this recipe because i wanted to be able to enjoy lasagna but i didn't want all the calories, carbs and fat usually associated with it. it is loaded with so much flavor that you don't miss the extra pasta and cheese! serve it with a big tossed salad and you have a very healthy meal that is waistline friendly...it is also a great way to get some extra veggies into the kids diet.


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  • Carbohydrates: 99.5
  • Fats: 2.0
  • Dietary Fiber: 14.0
  • Minerals: 4.0
  • Proteins: 8.0
  • Vitamins: 1.0
  • Water: 6.0


  1. Preheat oven to 375 degrees
  2. Pour enough sauce to cover the bottom of an 8x8" baking dish
  3. About 1 / 3 of the jar
  4. Sprinkle grated carrot and chopped onion over sauce in bottom of dish
  5. Top sauce with two of the barilla noodles
  6. Layer the slices of zucchini
  7. Summer squash
  8. And mushrooms and spinach over the noodles
  9. Sprinkle the broccoli
  10. Bell pepper
  11. Fresh basil and sliced olives over the spinach leaves
  12. Top with half cup of the mozzarella cheese
  13. Pour 1 / 2 of the remaining sauce over the mozzarella cheese and top with the last two lasagna noodles
  14. Pour the last of the pasta sauce over the top noodles and spread out evenly
  15. Top with the the last of the mozzarella cheese
  16. Cover the baking dish with foil and bake for 40 minutes
  17. Remove foil and continue to bake an additional 10-15 minutes until cheese is melted

Step 13

Total Time in Minute 85

Ingredients Count 14

cooking diet friendly veggie overload lasagna

See More Relate Photo


Tomato and basil pasta sauce

Lasagna noodles


Broccoli floret


Summer squash



Sweet bell pepper

Sliced ripe olives

Baby spinach leaves

Fresh basil

Lowfat mozzarella cheese

Crushed red pepper flakes

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