Overnight Vegetable Lasagna

Health score
20%
Overnight Vegetable Lasagna
93 min.
8
293kcal

Suggestions


Are you looking for a delicious and nutritious meal that can be prepared in advance? Look no further than this Overnight Vegetable Lasagna! Perfect for busy weeknights or leisurely weekend dinners, this dish combines the wholesome goodness of fresh vegetables with the comforting layers of traditional lasagna. With a delightful blend of zucchini, rich cheeses, and a savory tomato sauce, this recipe is sure to please both vegetarians and meat-lovers alike.

What makes this lasagna truly special is its convenience. You can assemble it the night before, allowing the flavors to meld beautifully while you sleep. Just pop it in the oven when you're ready to enjoy a hearty meal, and in just over an hour, your kitchen will be filled with the irresistible aroma of baked pasta. Each serving is not only satisfying but also packed with nutrients, making it a guilt-free indulgence at only 293 calories per serving.

Whether you're serving it for lunch, dinner, or as a main course at a gathering, this Overnight Vegetable Lasagna is a crowd-pleaser that will leave everyone asking for seconds. So grab your baking dish and get ready to impress your family and friends with this easy, flavorful, and wholesome dish!

Ingredients

  • 14.5 ounce canned tomatoes undrained canned
  • 0.3 teaspoon ground pepper 
  •  lasagna noodles uncooked
  • cups nonfat cottage cheese 
  • 0.5 cup parmesan cheese grated
  • 1.5 cups no-salt-added pasta sauce fat-free
  • ounce provolone cheese cut into strips
  • 12 ounces zucchini fresh shredded trimmed ( 3 medium)

Equipment

  • oven
  • baking pan

Directions

  1. Combine tomatoes and pasta sauce; stir well, and set aside.
  2. Combine cottage cheese, Parmesan cheese, and pepper; stir well, and set aside.
  3. Spoon one-third tomato mixture into bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray.
  4. Place 3 uncooked lasagna noodles over tomato mixture; top with one-third zucchini. Spoon one-third cottage cheese mixture evenly over zucchini; top with 2 slices provolone cheese. Repeat layers twice with remaining tomato mixture, noodles, zucchini, cheese mixture, and provolone slices. (Casserole may be covered and refrigerated at this point and baked later.
  5. Bake 50 minutes or until thoroughly heated.)
  6. Cover and bake at 350 for 45 minutes. Uncover, and bake 15 additional minutes.
  7. Let stand 15 minutes before serving.

Nutrition Facts

Calories293kcal
Protein25.77%
Fat25.65%
Carbs48.58%

Properties

Glycemic Index
24.88
Glycemic Load
11.56
Inflammation Score
-6
Nutrition Score
15.050869565943%

Flavonoids

Quercetin
0.28mg

Nutrients percent of daily need

Calories:293.34kcal
14.67%
Fat:8.47g
13.02%
Saturated Fat:4.86g
30.4%
Carbohydrates:36.06g
12.02%
Net Carbohydrates:32.95g
11.98%
Sugar:6.97g
7.74%
Cholesterol:24.06mg
8.02%
Sodium:765.01mg
33.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.14g
38.27%
Selenium:31.16µg
44.52%
Phosphorus:357.07mg
35.71%
Calcium:302.18mg
30.22%
Manganese:0.54mg
26.76%
Vitamin B2:0.33mg
19.59%
Vitamin C:15.55mg
18.85%
Potassium:587.3mg
16.78%
Copper:0.29mg
14.31%
Magnesium:55.98mg
13.99%
Zinc:2.04mg
13.62%
Vitamin B6:0.27mg
13.3%
Vitamin A:640.46IU
12.81%
Fiber:3.11g
12.46%
Vitamin B12:0.65µg
10.91%
Iron:1.91mg
10.59%
Vitamin E:1.48mg
9.84%
Vitamin B3:1.93mg
9.65%
Vitamin B5:0.88mg
8.82%
Folate:34.29µg
8.57%
Vitamin B1:0.12mg
7.72%
Vitamin K:6.55µg
6.23%
Source:My Recipes