Whole Wheat Veggie Lasagna Recipe

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


Submitted by llamatron

Makes 6 servings



Wheat lasagna, spinach, broccoli, ric, mozz & parm, red bell pepper, mushrooms, delicious.

Recipe Ingredients for Whole Wheat Veggie Lasagna

266 g wheat lasagna
4 cups pasta sauce
2 tbsp extra virgin olive oil
20 oz raw spinach
202 g raw broccoli
33 g part skim ricotta cheese
170 g mozzarella cheese
1 cup Parmesan cheese
1 medium red bell pepper
2 cup sliced mushrooms
2 tbsp black pepper
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
46 g egg

Recipe Directions for Whole Wheat Veggie Lasagna

  1. If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.

  2. Boil the spinach and broccoli until tender.

  3. Add the sauce to a pan on low heat, stir in the basil, oregano, and garlic powder. Chop the bell pepper and mushrooms, add them to the sauce. Simmer until the bell pepper and mushrooms are cooked to your liking.

  4. Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly) , the mozzarella and the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if desired.

  5. Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)

  6. Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 464.5g
Amount Per Serving
Calories
488
Calories from Fat
190
% Daily Value*
Total Fat
21.1g
32%
Saturated Fat
9.2g
46%
Trans Fat
0.0g
Cholesterol
62mg
21%
Sodium
1003mg
42%
Potassium
1350mg
39%
Total Carbohydrates
57.1g
19%
Dietary Fiber
11.6g
46%
Sugars
10.2g
Protein
29.5g
Vitamin A 228% Vitamin C 180%
Calcium 65% Iron 38%
* 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
B+
  Good points
  • High in calcium
  • Very high in vitamin A
  • Very high in vitamin C
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