Marvelous Meatless Lasagna

This surprisingly high-protein, veggie-packed lasagna is perfect for feeding a crowd during the holidays, with a homemade sauce that includes a delicious mix of spinach, mushrooms, and carrots for a variety of flavor, fiber, and phytonutrients to fill you up without overdoing it on calories. The Greek yogurt and cheese filling makes it extra creamy while keeping things light and protein packed. It’s an easy  vegetarian dish that’s sure to please everyone this holiday season!

Active Prep Time: 1 hour ∙ Bake Time: 45 mins ∙ Serves: 8

INGREDIENTS

24 ounces plain nonfat Greek yogurt

1 cup basil leaves, chopped, divided

6 cloves garlic, minced, divided

8 ounces shredded 2% mozzarella cheese, divided

3/4 cup grated Parmesan cheese

Salt and pepper

2 tablespoons extra-virgin olive oil

4 carrots, diced

16 ounces baby bella mushrooms, chopped

3 (13 to 15-ounce) cartons crushed tomatoes

1 tablespoon dried oregano

10 ounces fresh spinach

1 (9-ounce) box oven ready lasagna noodles

DIRECTIONS

In a mixing bowl, fold together the Greek yogurt, 1/2 of the chopped basil, 1/2 of the minced garlic, 1/2 of the shredded mozzarella cheese, and all of the grated Parmesan to create the cheese filling. Season with salt and plenty of pepper to taste.

Place olive oil in a pot over medium high heat and sauté the carrots and mushrooms until most liquid has cooked out of the mushrooms and evaporated.

Reduce heat to medium low, add the remaining minced garlic, and sauté 2 minutes.

To the pot, stir in crushed tomatoes, oregano, and remaining chopped basil. Cover and let simmer, stirring occasionally, 15 minutes.
Uncover and stir in spinach in batches until all has cooked down into the sauce. Season with salt and plenty of pepper to taste.
Preheat oven to 375°F as you assemble the lasagna in a 13 x 9-inch baking dish.

Spread a small amount of the sauce mixture across the bottom of the baking dish. Then top with 3 layers of pasta, then sauce, then cheese filling. Finish with a final layer of pasta, then sauce, then the remaining mozzarella cheese.

Bake 45 minutes, or just until sauce is bubbly and the mozzarella on top is golden brown. Let cool 10 minutes before slicing to serve.

HELPFUL TIPS

This easy lasagna can be made your own in so many ways! Try adding diced onion to the sauce alongside the garlic for more aromatics, crushed red pepper flakes to the sauce for heat, or dried fennel to the sauce for the flavor of Italian sausage while still keeping the dish vegetarian. Cartons and cans of tomatoes can vary in acidity and sweetness, so you may want to add a pinch or two of brown sugar if your sauce is too tart. 

Calories per serving: 390 ∙ Fat: 12g ∙ Net Carbs: 38g ∙ Fiber: 7g ∙ Sugars: 12g ∙ Protein: 29g