Veggie Lasagna Recipe

Looking for an easy Veggie Lasagna recipe? Learn how to make Veggie Lasagna using healthy ingredients.


Submitted by jeannettee

Makes 6 servings



I recommend using no-boil lasagna noodles for this, although the boiled kind are fine too. Also, fat-free ricotta can be substituted for cottage cheese, if you prefer. If you want to cut back on fat content even more, use vegetable broth instead of olive oil for cooking the veggies! You can also get pretty creative with this recipe by adding whatever veggies you'd like or whatever you happen to have on hand. Enjoy!

Recipe Ingredients for Veggie Lasagna

8 ounces noodles, lasagna
1 tablespoon extra virgin olive oil
1 onion, chopped
8 ounce sliced mushrooms
2 tablespoons minced garlic
1 zucchini, finely chopped
28 ounce tomatoes, crushed, canned
6 ounce tomato paste
1 teaspoons dried oregano
1/2 pinch brown sugar
1 salt to taste
1/2 (10 ounce) package frozen chopped spinach, thawed
8 ounces nonfat cottage cheese
1 egg white, beaten
2 1/2 tablespoons dried basil, divided
2 tablespoons grated Parmesan cheese
1 1/2 cup Mozzarella, Part Skim Milk, Low Moisture Cheese, shredded

Recipe Directions for Veggie Lasagna

  1. Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.

  2. Meanwhile, saute or microwave frozen spinach just until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, egg white, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.

  3. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.

  4. Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

Categories

Vegetables, Main Dish, Advance, Vegetarian

Nutrition Facts
Serving Size 390.6g
Amount Per Serving
Calories
279
Calories from Fat
94
% Daily Value*
Total Fat
10.4g
16%
Saturated Fat
4.8g
24%
Trans Fat
0.0g
Cholesterol
33mg
11%
Sodium
425mg
18%
Potassium
1069mg
31%
Total Carbohydrates
28.6g
10%
Dietary Fiber
5.0g
20%
Sugars
9.1g
Protein
20.6g
Vitamin A 82% Vitamin C 64%
Calcium 32% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in calcium
  • High in phosphorus
  • High in potassium
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin C
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