Save weeknight time by prepping your meals on the weekends (so you have more time for the gym or summer evening walks!). This lasagna recipe is easy to prepare and easy on the waistline with healthier additions that'll still fill you up. Leftovers make a great weekday lunch or dinner!

Change-it-up Tip: This recipe doesn’t include meat, but if you’d like to add that flavor, try adding ground turkey or chicken instead of beef. Want to make this recipe even lighter? Swap out pasta with thinly sliced zucchini as the layering.

- 1 large zucchini
- 1 large squash
- 1 head broccoli
- 1 cup pre-sliced mushrooms
- 1 package (20 oz) frozen spinach, defrosted
- 1 jar tomato sauce
- 1 package pre-cooked lasagna noodles (swap out for zucchini noodles for an even lighter option)
- 32 oz low-fat ricotta cheese
- ½ cup grated low-fat parmesan cheese

1. Preheat oven to 350
2. Cut zucchini and squash into thin slices, and chop broccoli into small pieces.
3. On medium heat, toss all veggies into pan and stir-fry for 3 minutes.
4. Spoon tomato sauce to cover bottom of large lasagna pan. Then place noodles to cover the sauce. Again, spoon sauce to cover noodle. Layer veggies, ricotta, cheese, sauce, noodles, repeatedly until you reach the top of the pan. *If you’re using pre-cooked noodles, be sure to always cover with sauce, otherwise the noodles will be too crunchy. Sprinkle the top of the dish with parmesan cheese.
5. Bake for 45 to 60 minutes, until noodles are soft. Remove from oven and let cool for 15 minutes, and serve or freeze (for later in the week).

352 Calories per serving Total Fat: 15 g , Saturated Fat: 9 g, Cholesterol: 54 mg, Sodium: 661 mg, Total Carbohydrates: 30 g, Dietary Fiber: 4 g, Sugars: 14 g, Protein: 26 g.

Recipe is a favorite of ours, originally from Nutrition Magazine.

Find a list of more healthy recipes here.