Yet Another Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 272.1
  • Total Fat: 5.7 g
  • Cholesterol: 39.9 mg
  • Sodium: 690.1 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 19.0 g

View full nutritional breakdown of Yet Another Veggie Lasagna calories by ingredient
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This one has four kinds of cheese, zucchini, carrots, mushrooms, and onions! This one has four kinds of cheese, zucchini, carrots, mushrooms, and onions!
Number of Servings: 9


    15 oz. fat free ricotta
    1 c. fat free cottage cheese
    2 egg whites
    1 c. shredded part-skim mozzarella
    1/4 c. grated Parmesan
    1 Tbs Italian seasoning
    1 c. chopped sweet onion
    3/4 c. matchstick carrots
    2 c. sliced zucchini
    8 oz. sliced mushrooms
    9 oz no-boil lasagna noodles (12 noodles)
    1 jar + 1 cup Newman's Own Organic tomato & basil sauce
    1 can diced tomatoes
    1/4 c. shredded part-skim mozzarella
    1 Tbs. grated Parmesan


Combine ricotta, cottage cheese, egg, mozzarella, Parmesan, and seasoning.

After chopping veggies, saute in non-stick skillet lightly sprayed with cooking spray until tender and water is evaporated. Add one jar sauce and 1 can diced tomatoes and combine until sauce is distributed throughout vegetables.

Spray 9x5x2 glass pan with cooking spray and pour 1 c. sauce in bottom. Lay three noodles across the bottom of the pan. Spoon 1/3 of the cheese mixture across all three noodles. Spoon 1/3 of the veggie mixture across the cheese. Layer 3 more noodles. Continue layering (cheese, veggies, noodles), ending with noodles. Use the last cup of jar sauce to make sure all the noodle edges are wet.

Sprinkle remaining 1/4 c. mozzarella and 1 Tbs. Parmesan evenly over the top. Cover with foil and bake for 50 minutes. Remove foil and bake for another 15-20 minutes. Let sit for 15 minutes before cutting.

Makes 9 large servings.

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