Light Vegetarian Lasagna with Creamy Greek Yogurt Sauce

Light Vegetarian Lasagna with Creamy Greek Yogurt Sauce


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Traditional lasagna is high in calories and not very nutritious. Substitute the core ingredients, and a lasagna will have a completely different taste, but still maintain that sense of comfort food. By replacing the ricotta cheese, beef, and marinara sauce with lighter ingredients, this tasty recipe gives you the most nutrients you can get in the form of a lasagna with half the calories.

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Time needed

25 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 8 large lasagna noodles, cooked according to box directions
  • 1 large orange bell pepper, diced
  • 1 large red bell pepper, diced
  • ½ cup of halved cherry tomatoes
  • ½ cup of diced zucchini
  • 1 cup of steamed broccoli florets
  • 1 tablespoon of olive oil
  • 1 cup of shredded parmesan cheese
  • ½ cup of shredded mozzarella cheese
  • 2 cups of non-fat Greek yogurt
  • 1 tablespoon of melted butter
  • salt, to taste

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Preheat oven to 375 degrees Fahrenheit.
Heat oil in a pan and sauté the zucchini pieces for 3 minutes, then add the halved tomatoes and sauté for another minute. Once finished, toss in a bowl with the diced bell peppers and broccoli florets. Set aside.
For the sauce, combine the Greek yogurt and parmesan cheese in a small bowl and add salt to taste.
Grease a baking dish and assemble the lasagna: a layer of noodle, a layer of sauce, a layer of veggies, a layer of shredded mozzarella, repeat. To finish, brush on a thin layer of melted butter on the top noodle.
Bake for 40 minutes or until heated through. Let cool for 10 minutes, then serve.

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