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Ingredients

6 dry whole wheat lasagna noodles, or more to taste 1 small eggplant, chopped 1 yellow squash, chopped 1 zucchini, chopped 1 portobello mushroom, chopped 1 (28 ounce) jar low-fat marinara sauce 1 (15 ounce) container fat-free ricotta cheese 4 ounces shredded low-fat mozzarella cheese 2 tablespoons Parmesan cheese 3 cloves garlic, diced 1 egg 2 teaspoons dried oregano salt and ground black pepper to taste

Nutrition Info

262.6 calories carbohydrate: 36.9 g cholesterol: 42.4 mg fat: 6.1 g fiber: 6.4 g protein: 15.1 g saturatedFat: 2.4 g servingSize: - sodium: 610.4 mg sugar: 11.9 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
Combine eggplant, squash, zucchini, mushroom, and marinara sauce in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, covered, until vegetables are tender, about 10 minutes.
Combine ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, egg, oregano, salt, and pepper in a large bowl.
Spread 1/3 the sauce mixture into the bottom of a 8-inch square baking dish. Top with 2 cooked lasagna noodles. Spread 1/2 the cheese mixture on top and cover with 2 more lasagna noodles. Repeat, ending with sauce on top. Cover with aluminum foil.
Bake in the preheated oven until golden and bubbling, about 40 minutes.

1 8-inch square baking dish

Rich and hearty eggplant and portobello mushrooms give this meatless skinny lasagna a meaty texture and taste.