Two Cheese Vegetable Lasagna

4.4 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.6
  • Total Fat: 1.2 g
  • Cholesterol: 16.6 mg
  • Sodium: 664.1 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 19.5 g

View full nutritional breakdown of Two Cheese Vegetable Lasagna calories by ingredient


This is a yummy Lasagna that will have the whole family asking for seconds This is a yummy Lasagna that will have the whole family asking for seconds
Number of Servings: 6


    1 sprays cooking spray
    1/2 cup onion(s), diced
    2 cup button mushrooms, or cremini mushrooms, sliced
    2 medium garlic clove(s), minced
    16 oz chopped frozen spinach, thawed and well-drained
    15 oz fat-free ricotta cheese
    1 cup shredded fat-free mozzarella cheese
    1 large egg white(s)
    1/8 tsp ground nutmeg
    14 oz canned tomato sauce
    14 oz canned diced tomatoes, with basil, garlic and oregano
    8 oz uncooked whole-wheat pasta, lasagna noodles (9 noodles)
    2 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product


Preheat oven to 350ºF.

Coat a large nonstick skillet with cooking spray and set pan over
medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom
liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid
evaporates, about 2 minutes more. Remove skillet from heat and transfer
mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg;
mix well to combine.

Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4
cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top
with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato
mixture and 1/2 of cheese mixture; spread cheese mixture to make an
even layer. Top with 3 more noodles and press noodles slightly into
cheese mixture. Top noodles with 3/4 cup more of tomato mixture and
remaining cheese mixture. Top with remaining 3 noodles, pressing
noodles slightly into cheese mixture. Top with remaining tomato
mixture. Sprinkle with grated cheese topping.

Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.

You can lots of vegetables to the cheese filling to bulk it out and add very low calorie, fat-free flavor.

Making our own tomato mixture to create a flavorful pasta sauce that isn’t loaded with oil or salt.

Serves 6

Member Ratings For This Recipe

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    Very Good
    This was super delicious and 3 out of 4 family members ate it!!! I found there was not enough red sauce though, and to my disappointment had to use an additional jar of marinara sauce I found in the pantry. Next time I will buy more canned tomatoes! - 11/5/13

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    I never thought I'd be able to make lasagna, but this was so easy that I barely even had to think about it. - 9/26/07

  • no profile photo

    Delicious, Amazing, Superb aren't even close to describing this recipe. It is a SUPER keeper for my house!!!!!! AMAZING...try it you WON'T be dissapointed! - 9/21/07

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    Everyone loved it! Including the kids! - 9/14/07

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    Delicious and easy to prepare. I will make this often! - 9/10/07