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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.0
  • Total Fat: 9.1 g
  • Cholesterol: 14.5 mg
  • Sodium: 851.9 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 18.4 g

View full nutritional breakdown of Vegetarian Spinach Lasagna calories by ingredient
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Vegetarian Spinach Lasagna

Submitted by: KAKE138
Vegetarian Spinach Lasagna

Introduction

This recipe has been healthy-fied from an older version that I've had for years. I've thrown the old less healthy version out the door!! WooHoo!

The wheat germ absorbes moisture so the sauce won't run right out when cutting. It also provides fiber. If you do not have wheat germ handy just replace it with one large egg.

Also, use whatever veggies you have on hand! This recipe will also be great with eggplant, zucchini, carrots, etc.

Enjoy! *Also freezes great (think convenience!)
This recipe has been healthy-fied from an older version that I've had for years. I've thrown the old less healthy version out the door!! WooHoo!

The wheat germ absorbes moisture so the sauce won't run right out when cutting. It also provides fiber. If you do not have wheat germ handy just replace it with one large egg.

Also, use whatever veggies you have on hand! This recipe will also be great with eggplant, zucchini, carrots, etc.

Enjoy! *Also freezes great (think convenience!)

Number of Servings: 6

Ingredients

    6 Lasagna Noodles
    Pat of Butter or a tsp. Oliveoil
    1/2 onion, chopped
    1/2 green pepper, chopped
    2 cloves garlic
    1 c. sliced portobella (or your favorite) mushrooms
    1 tsp. oregano or Italian Seasoning
    1 jar or 3 cups marinara or speghetti sauce
    1/2 c. wheat germ
    3 c. fresh spinach, chopped, or 1 pkg. frozen spinach drained
    1 c. cottage cheese
    1/4 c. parmesan cheese
    1/4 c. shredded mozzarella cheese
    1 tsp. dried parsley (or fresh), optional

Directions

Cook pasta according to package directions, drian and set aside. Preheat oven to 350 degrees. While pasta is cooking, in a large skillet melt butter (or add olive oil) over medium-high heat. Add onion, peppers, garlic, mushrooms and oregano. Saute for 3-4 minutes. Reserve 1/2 cup of sauce to spread at the bottom of the casserole dish. Stir in sauce and wheat germ. Remove from heat. In a medium bowl, mix cottage cheese, parmesan cheese and chopped spinach. In a medium sized casserole dish ~9x7, add the reserved 1/2 cup sauce to the bottom of dish and spread evenly. Layer half of each ingredients: three noodles, cheese mixture, sauce mixture. Repeat. Cover and back 45 minutes. Remove cover and sprinkle with mozzarella cheese. Bake uncovered 2-3 minutes. Let stand 15 minutes before cutting. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user KAKE138.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    I added red and yellow peppers, white button mushrooms, carrots, and baby asparagus in addition to the recipe veggies. Meat was not missed in the least and I found it to be very filling. Did not have wheat germ so used egg substitute. It was not runny and tasted great. Made a second to freeze. :) - 8/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    I was very hesitant to make this as I am not a vegetarian. I want to find more great meatless meals to give it a try though and this was fantastic! rich, no need for meat and the veggies make it awesome. I ate this after it was frozen for a few days and I will definitely make again and again! thanks - 1/31/12

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  • Incredible!
    1 of 1 people found this review helpful
    SOOOOOOOOOOOO Good . It was perfect and stored well. Really convenient for a mom and wife on the go. I made it on Sunday and had food all week. - 6/14/10

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  • 1 of 1 people found this review helpful
    This was delicious!! Even my husband, who does not like veggies loved it! - 3/23/10

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  • Very Good
    1 of 1 people found this review helpful
    I liked this and will make it again. I used whole wheat noodles and added zucchini. I used white button mushrooms and will use portabellas next time for added flavor. I think I'll add more oregano next time. It was fairly simple to prepare, and I appreciate that. Thanks for the recipe. - 1/2/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was very good. I ate it tonight for dinner. I added just a little more cheese but other than that followed the recipe and it was great. - 6/27/09

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  • Loved this had a vegetarian coming for dinner and didn't know what to make this hit the spot thanks! I did skip the wheat germ and added nothing to replace, also used ricotta instead of cottage cheese and added soy crumbles to add a little meat like feel. This is a repeat! - 10/9/12

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  • This was very enjoyable. My husband even liked it.I made it with an egg instead of the wheat germ since I didn't have any. It still turned out very well it was not runny at all. I mixed the egg with the cheese mixture as the recipe did not indicate what to mix it in. I cooked the noodles to aldente. - 8/3/12

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  • This was excellent. My wife makes fantastic lasagna so I had high expectations. Met all my expectations and them some. I would highly recommend this dish. - 4/8/11

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  • ***** I made this just as it was listed and both my husband and I loved it. I was going to freeze leftover but we ended up eating them for lunch during the week instead. A keeper. - 1/20/11

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  • great - 12/7/10

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  • i'm going to prepare this meal tomorrow for family day - 2/20/10

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  • This went down very well even with my fussy dh. It was not runny at all - 8/27/09

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  • I left out wheat germ (couldn't afford it), and the mushrooms, and doubled the spinach.... it was quite tasty! But, it was too watery! Next time I will use the wheat germ to absorb the extra liquid. - 7/27/09

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  • Incredible!
    0 of 2 people found this review helpful
    This looks yummy, I think I might have to try it! - 6/6/09

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