Whole Wheat Lasagna with Vegetables

January 7, 2022

I think everyone loves lasagna but the calories, not too much. My version swaps out the heavy cheeses for lots of thinly sliced veggies between the soft layers of pasta.

Makes 4-6 servings

Ingredient List:

  • 1 eggplant, peeled, thinly sliced into rounds, soaked in salted water for 1 hour, rinsed well
  • 9 lasagna noodles, cooked to 50% done
  • 1 red onion, thin half moon slices
  • Extra virgin olive oil
  • Whole wheat bread crumbs
  • 1 zucchini, thinly sliced lengthwise
  • 1 yellow squash, thinly sliced, lengthwise
  • 1 carrot, thinly sliced lengthwise
  • 2 cups tomato gravy (homemade or jarred)
  • Fresh basil leaves

Preheat oven to 350oF. Lightly oil a 10 x 10-inch baking dish. 

Rinse eggplant well.

Spread a thin layer of gravy on the bottom of the pan. Layer 3 strips of lasagna to cover the bottom, trimming any excess. Layer onions, a drizzle of olive oil, a sprinkle of bread crumbs and eggplant. Top with zucchini, a drizzle of oil and bread crumbs. Top with carrot, a drizzle of oil and bread crumbs. Cover with a layer of noodles and spread generously with gravy, repeat with 2 more layers, ending with noodles. Spoon gravy generously over the top, drizzle with olive oil and sprinkle with bread crumbs. 

Cover loosely with foil and bake for 30 minutes. Remove foil and bake for 20 more. Allow to cool for 15-30 minutes before slicing into squares.