• Skip to primary navigation
  • Skip to main content

Biomanantial

Slimming, Beauty, Medicinal Plants

Main Navigation

Biomanantial

What would you like to find?
Browse by categories
  • Dietetics
    • Edible seaweed
    • Lose weight
    • Healthy Food
    • Diets
    • Syrup sap diet
    • Dietary
    • Vegetarian
    • Macrobiotic Food
  • Health
    • Pregnancy & Parenting
    • Fitoterapia
    • Herb teas
    • Manual therapy
    • Nature Centers
    • Alternative Therapies
    • Chinese Medicine
  • Beauty
    • Hair Care
    • Facial Care
    • Skin
    • Natural Cosmetics
    • Chest, Legs and Buttocks
  • Personal Development
    • Emotional Intelligence
    • Stress and Anxiety
    • Dating and Love
  • Organic Farming
    • Organic Nutrition
    • Natural Life
    • Environment
    • Transgenics
  • Sports nutrition
    • Burn Fat
    • Supplementation
    • Training and Exercises
  • Recipes & Cooking
    • Food Therapy
    • Seaweed Recipes
    • Soya recipes
    • Fruit recipes
    • Recipes with vegetables
    • Recipes with Grains
    • World Cuisine
  • Biomanantial from A to Z
  • All topics

2 Light Lasagna Recipes

2 Light Lasagna Recipes
  • Manifesto of the Platform for the Defense of Natural Health
  • Syrup sap

Published: 02/03/2015 - Updated: 07/13/2016

Author: Nayeli Reyes1 Comments

Lasagna is a classic in Italic cooking, and everybody loves it.  No one dares resist its plentiful pasta layers, tomato sauce, white sauce, cheese, and at times, a special filling, like mushrooms or meat.

There’s a lot in it that is great on the tongue, and yet anytime you hear about flour, butter, cheeses, and other fats, we draw  back a bit and a sit to think about how we’re just now leaving behind those winter days with so many parties, and more than just one person has gone up a pants size.  There are, however, ways of combining a few recipes for tasty creations, by making a few modifications that make them easier to incorporate into your diet.  Of course, this doesn’t exempt one from establishing a good exercise routine, because caring for your body doesn’t imply just eating well.  But I hope your find the variations on lasagna recipes to be fun and delicious.  You’ll be able to surprise everyone at the table whenever you decide to serve a few of them.

Contents

  • Ovo-lacto-vegetarian lasagna with zucchini rather than pasta
  • Lasagna with spinach

Ovo-lacto-vegetarian lasagna with zucchini rather than pasta

Ingredients

  • Approx. 6 zucchini
  • 3 c. mushrooms
  • 2 red peppers
  • 2 tomatoes
  • ½ c. red wine
  • ½ c. peas
  • 1 onion
  • 400 grams or 1 can of tomatoes
  • 2 cloves of garlic, minced
  • 1 pinch of nutmeg
  • 1 pinch cinnamon
  • 1 bay leaf
  • 2 c. ricotta cheese
  • ½ c. parmesan cheese
  • Olive oil
  • Salt and pepper to taste

Directions

  1. Thinly dice mushrooms, peppers, tomatoes and the onion.  Mix well.  In a frying pan, sauté the garlic until lightly golden, add the rest of the vegetables and lightly sauté.  Set aside.
  2. Mash the canned tomatoes and mix with the sautéed vegetables.  Add the bay leaf, peas, nutmeg, cinnamon, and red wine.  Heat over medium heat, then reduce temperature until creating a thick sauce.
  3. Cut the zucchini in very thin slices.  Place one layer of zucchini in a previously greased pan, then place a thin layer of the ricotta cheese, one lay of the vegetable sauce.  Place another layer of the zucchini, ricotta cheese and sauce.  Repeat this procedure until all the ingredients are used up.  Finish by placing the last layer of zucchini on top, then spread the parmesan cheese over it.
  4. Bake with aluminum foil over the pan to prevent it from drying out while baking.  Bake at 180? C for 20 minutes, or until the zucchini is soft, the cheese is melted, and the edges turn slightly golden.
  5. You could also use other vegetables that you like, such as carrots or perhaps soy, rather than the mushrooms, to imitate the ground meat.

Lasagna with spinach

Ingredients

  • 1 packet of lasagna pasta
  • 350 grams fresh spinach
  • ½ c. yellow corn kernels
  • 1 c. Portobello mushrooms, diced
  • ½ onion, diced
  • 400 grams or 1 can of tomatoes
  • 2 cloves of garlic, minced
  • 1 pinch of nutmeg
  • 1 bay leaf
  • 1 pinch of cinnamon
  • 2 eggs
  • 2 c. ricotta cheese
  • ¼ c. parmesan cheese
  • Olive oil
  • Salt and pepper to taste

Directions

  1. In a frying pan with a bit of oil, sauté the garlic until lightly golden.  Add the Portobello mushrooms, the onion and carrots, and sauté until the carrots are softened and the onion becomes transparent.
  2. Add the spinach to the vegetables and lightly cook until the leaves soften and shrink.  You could also add the spinach leaves little by little so that the volume doesn’t make them difficult to cook.
  3. Mash the tomatoes and in a new frying pan, sauté with a bit of oil, nutmeg, the bay leaf, the cinnamon, salt and pepper, until creating a thick sauce.
  4. Mix the ricotta cheese with the eggs and a bit of salt.
  5. In a pot with boiling water, cook the pasta until soft, with a bit of salt.  Place the first pasta layer on a greased dish, and then add a light layer of ricotta cheese, sauce, and another of vegetables and corn.  Repeat this step until all the ingredients are used up.
  6. Bake by placing a sheet of aluminum foil over the dish for 30 minutes.  Then sprinkle the parmesan cheese on the pasta and bake for another 10 minutes, until the cheese melts and the edges look slightly golden.

1 estrella2 estrellas3 estrellas4 estrellas5 estrellas

(1 votes, average: 4.00 out of 5)

Loading...

About the author

By Nayeli Reyes

Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie policy

Reader Interactions

You may also be interested

  • Shiatsu or Japanese Massage Shiatsu or Japanese Massage The act of touching or massaging is instinctive. Faced with a blow rubbed our hands [...]
  • Rice: Intestinal Regulatory, Cardiovascular Health, Cancer Prevention and more Rice: Intestinal Regulatory, Cardiovascular Health, Cancer Prevention and more Nutritious and healthy, it is rich in carbohydrates and vitamins of group B. For its [...]
  • Damiana: natural aphrodisiac plant Damiana: natural aphrodisiac plant When returning our eyes to the natural life, a primitive life, trying to lead a [...]

You are here: Biomanantial » Recipes & Cooking » World Cuisine » 2 Light Lasagna Recipes

All about World Cuisine

  • Sushi: Styles, Varieties and Ingredients Sushi: Styles, Varieties and Ingredients The sushi is a Japanese dish with rice seasoned with vinegar and stuffed with fish, seafood, [...]
  • Sushi recipes: Everything you need to do it right Sushi recipes: Everything you need to do it right Although Sushi is a typical Japanese dish, it can be part of our diet perfectly, [...]
  • Daikon Recipes Daikon Recipes Japanese Daikon means "big root”; it is a large white radish that is especially rich [...]
  • Five original Recipes with Gomasio Five original Recipes with Gomasio Gomasio is a Japanese word that consists of Goma (Sesame) and Sio (salt). The union [...]
  • Mexican Recipes Mexican Recipes The seasoning is what gives the food of each country its distinction to others, and [...]
Comments
  1. Stacy

    13 de February de 2015 at 22:37

    I’ve never heard of ovo-lacto anything, but now that I read that recipe, it really makes me think of lasagna in a different light! I used to always think of lasagna the way my mother always used to make it, which was a very traditional pasta with meat sauce and she used cottage cheese for the cheese layer. It was great!

    Reply
Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

   1See comments  

Copyright © 2022 · Biomanantial
   
Disclaimer  About Us  Cookies Policy  Privacy policy  Contact  Topics
RIVAS INTERNET S.L. CIF: ESB86492501 Travesía Fortuny, 2. 28300 Aranjuez. Spain.
The services, content and products on our website are for informational purposes only. Biomanantial does not provide medical advice, diagnosis or treatment