Healthy and Flavorful Low-Fat Vegetarian Lasagna with Strawberry Gin & Tomato Sauce

Posted by Wayne Lyons on

Indulge in a guilt-free and delectable treat with this Low-Fat Vegetarian Lasagna featuring a delightful twist of Chef Wayne's Strawberry Gin & Tomato Chilli Sauce. Packed with wholesome veggies and layers of flavorful goodness, this lasagna recipe is perfect for those seeking a healthier alternative without compromising on taste. Let's dive into the method and create a mouthwatering masterpiece!


  • 2 tablespoons extra-virgin olive oil
  • 3 large carrots, chopped (about 1 cup)
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow onion, chopped
  • ¼ teaspoon salt
  • 5 to 6 ounces baby spinach
  • 2 cups (16 ounces) low-fat cottage cheese, divided
  • ¼ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 9 no-boil lasagna noodles
  • 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
  • Tomato sauce (or substitute 2 cups prepared marinara sauce):
    • 1 large can (28 ounces) diced tomatoes
    • ¼ cup roughly chopped fresh basil + additional for garnish
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic, pressed or minced
    • ½ teaspoon salt
    • 2 teaspoons Chef Wayne's Strawberry Gin & Tomato Chilli Sauce


  1. Preheat the oven to 425 degrees Fahrenheit.

  2. In a large skillet, heat the olive oil over medium heat. Add carrots, bell pepper, zucchini, yellow onion, and salt. Cook until golden on the edges, about 8 to 12 minutes.

  3. Add baby spinach to the skillet, stirring until wilted. Repeat with remaining spinach. Set aside.

  4. Prepare the tomato sauce by blending diced tomatoes, basil, olive oil, garlic, salt, and Chef Wayne's Strawberry Gin & Tomato Chilli Sauce in a food processor.

  5. Blend half of the cottage cheese in the food processor until smooth. Transfer to a mixing bowl.

  6. Pulse the cooked veggies and spinach mixture in the food processor until finely chopped. Transfer to the mixing bowl with the cottage cheese. Add the remaining cottage cheese, salt, and black pepper. Stir to combine.

  7. Spread ½ cup tomato sauce at the bottom of a 9" by 9" baking dish. Layer 3 lasagna noodles on top.

  8. Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce and ½ cup shredded cheese.

  9. Repeat the layering process with 3 more noodles, the remaining cottage cheese mixture, and ½ cup shredded cheese.

  10. Add 3 more noodles and cover with ¾ cup tomato sauce. Sprinkle 1 cup shredded cheese on top.

  11. Bake, covered, for 18 minutes at 425 degrees Fahrenheit. Then remove the cover and continue baking for about 10 to 12 more minutes until the top is golden brown.

  12. Allow the lasagna to cool for 15 to 20 minutes before serving. Garnish with additional basil, slice, and enjoy!

This Low-Fat Vegetarian Lasagna with Chef Wayne's Strawberry Gin & Tomato Sauce offers a wholesome and flavorful twist on a classic dish. Packed with nutritious veggies and layered with delightful flavors, this lasagna is perfect for a satisfying and guilt-free meal. Enjoy the health benefits without compromising on taste with this delicious recipe.

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