Veggie Whole-Wheat Lasagna (Light)

Ingredients

• 200g tam buğday lazanya yaprağı · 1150 kcal
• 200g kabak, rendelenmiş · 34 kcal
• 100g havuç, küçük küp doğranmış · 41 kcal
• 150g ıspanak, doğranmış · 34 kcal
• 400g domates sosu · 552 kcal
• 20g zeytinyağı · 180 kcal
• 150g yağsız lor peyniri · 126 kcal
• 100g rendelenmiş az yağlı kaşar peyniri · 286 kcal
• 2 diş sarımsak, ezilmiş · 14 kcal
• Damak tadına göre tuz, karabiber ve kekik

Method

1. Sauté the finely diced carrots in olive oil for 3-4 minutes. Add the grated zucchini and minced garlic, sautéing for another 3 minutes, then stir in the spinach until wilted. Pour in the tomato sauce and spices, and simmer on low heat for 5 minutes.
2. Spread a thin layer of the veggie sauce on the bottom of a baking dish, layer with lasagna sheets (pre-boiled if required by package instructions), and scatter curd cheese over them.
3. Repeat the layers of sauce, lasagna sheets, and curd cheese, finishing with a layer of sauce and a sprinkle of shredded low-fat mozzarella on top.
4. Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes until the pasta is tender and the top is golden brown.

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