Whole Wheat Spinach and Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 271.0
  • Total Fat: 7.7 g
  • Cholesterol: 13.6 mg
  • Sodium: 766.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 5.9 g
  • Protein: 20.3 g

View full nutritional breakdown of Whole Wheat Spinach and Veggie Lasagna calories by ingredient
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Number of Servings: 8


    1 (8 oz.) pkg. whole wheat lasagna noodles
    1 lb. 1% low fat sm. curd cottage cheese
    1 c. spaghetti sauce
    14.5 oz can of diced tomatoes, partially drained
    1/2 lb. Mozzarella cheese, shredded
    1 (10 oz.) pkg. frozen, chopped spinach
    1/4 c. Parmesan cheese
    2 baby zucchini
    1 summer squash
    medium onion, chopped
    mushrooms, sliced
    2 garlic cloves, finely sliced
    Italian seasoning
    salt and pepper to taste

    Cook noodles according to directions. Rinse in cold water. Saute onions, garlic, mushrooms 5 minutes. Add sliced zucchini and squash, saute 5 more minutes. Remove from heat and let cool. Combine cottage cheese, Parmesan cheese and thawed spinach, add in veggie mixture. Pour thin layer of sauce on bottom of baking dish. Then layer half of noodles. Spread half of spinach mixture on noodles and top with shredded Mozzarella. Repeat layering and top with light layer of sauce as this keeps the cheese moist. Bake at 350 degrees for 1 hour.


Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JAGH2009.

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Member Ratings For This Recipe

  • Incredible!
    0 of 1 people found this review helpful
    I love all the ingredients used in this recipe. This is the lasagna I'm going to do for dinner sounds delicious - 9/3/10

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