Veggie Lasagna

Learn how to prepare a delicious vegetarian lasagna low in calories, a very special dish that you will surely look at home. I guarantee that the recipe is very easy and that the final result is excellent. Do not miss how we are going to make the bechamel sauce and the tomato sauce, with hardly any fat. Now write down the recipe for this light vegetable lasagna!

Cooking a delicious lasagna is not going to be complicated, since you can use the pasta that comes precooked and you just have to put together the lasagna and bake.

The good thing about lasagna is that it supports a lot of ingredients, meats, vegetables, different sauces, varied spices, whatever you want. In today's recipe we will use different types of vegetables: zucchini, carrot, spinach, eggplant and mushrooms.

Why is it low in calories? Basically, because we have reduced the amount of fat to a maximum, especially in tomato sauce and bechamel sauce, you'll see how easy it is!

The fact that this vegetarian lasagna is light does not mean that it does not have pasta or cheese, no sir, it takes them, it takes pasta and it has soft cheese (low in fat). Even if we are doing a low-calorie diet or want to lose weight, we are not going to give up the nutrients in the cheese or the carbohydrates in the pasta. At the end of the recipe we will reflect on the subject.

Let's start with the recipe!


Ingredients of light vegetable lasagna

Lasagna:
12 precooked lasagna plates (no need to cook beforehand, direct to the oven)
1 zucchini
2 carrots
1 eggplant
200 g of mushrooms
200 frozen spinach
100 g of soft low-fat cheese
5 teaspoons of olive oil
Salt to taste
2 teaspoons dried oregano

Light Bechamel:
500 ml of skimmed milk (2 and a half glasses)
3 tablespoons of refined cornmeal (corn)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
A pinch of nutmeg

Light tomato sauce:
400 g of crushed tomato tin
2 teaspoons of olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
Black pepper to taste
Optional: hot sauce (I added 2 tablespoons of Tabasco® Green sauce)



Preparation of light vegetable lasagna

A. We make light tomato sauce

We put all the ingredients of the tomato sauce in a container suitable for the microwave, mix well, cover with transparent film (we will make a couple of holes) and cook at full power for 5 minutes. Ready, we have our tomato sauce. This sauce can serve you very well for the base of a pizza, you'll see how delicious.

B. We make light béchamel sauce

- Heat in a saucepan about 400 ml of milk until it begins to boil. Meanwhile, we dilute the corn flour in the rest of the cold milk (half a glass approx.).
- Once the milk is boiling, lower the heat to medium power and add the cold milk with the Maizena and incorporate the rest of the ingredients and spices. We stir well with rods.
- You will see that it will thicken. It is important not to stop stirring, as it sticks easily. At the moment when it thickens a little more, we separate it. Do not worry if the béchamel is a little light, the paste will absorb that liquid.

C. We cook the vegetables lightly

- Cut the vegetables into thin slices. The spinach will be placed directly in the microwave (tightly covered) at maximum power for 5 min (remember that we did this to prepare lasagna with eggplants and spinach).
- We sauté the vegetables separately, except the spinach that we leave them as is. To sauté them, we will only have to put in a nonstick skillet 1 teaspoon of oil for each type of vegetable, except for the aubergines that we will put twice as much. We cook them only until they take a light color (do not forget to add salt). We reserve.



We put the lasagna of vegetables and baked them!

- In a rectangular mold, put on the base a layer of béchamel and 3 sheets of lasagna. Above these, we put a layer of tomato sauce, zucchini slices and carrot.
- We repeat the process, but now with the aubergine and mushroom slices.
- In the next layer, we distribute the spinach and add grated soft cheese (put it in the freezer half an hour before and you will see how it costs you less to grate it).
- Place the last 3 plates of lasagna and toss all the tomato sauce that we have lef. On top, add all the remaining béchamel and sprinkle with dry oregano.
- We put in the oven for 30 min at 200 ºC with heat below and 5 min grill to toast the top, ready!.

Note: the alternate layers of tomato sauce and bechamel, as well as the vegetables, you can put them as you prefer. Do not panic with the amount of liquid that we add, keep in mind that the pasta is going to cook in the oven and absorb any moisture.


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