Vegetable Lasagne

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 394.9
  • Total Fat: 13.7 g
  • Cholesterol: 45.0 mg
  • Sodium: 957.0 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 26.2 g

View full nutritional breakdown of Vegetable Lasagne calories by ingredient
Submitted by:


calories computed using part-skim ricotta and low-fat mozzarella calories computed using part-skim ricotta and low-fat mozzarella
Number of Servings: 8


    1 package (about 8 oz) dry lasagne noodles
    4 carrots, cut into 1/4-in slices
    1.5 zucchini, cut into 1/4-in slices
    1 (30-oz) jar spaghetti sauce
    2 (10-oz) packages frozen chopped spinach, thawed and squeezed dry
    2 cups ricotta cheese
    3 cups (12-oz) shredded mozzarella cheese
    1/4 cup freshly grated Parmesan cheese


1. In a large pan, bring 3 quarts water to boil over high heat. Add noodles and carrots; cook for 6 minutes. Add zucchini; continue to cook about 4 more minutes. Drain, rinse with cold water, and drain again. Set noodles, carrots, and zucchini aside, keeping noodles and vegetables separate.

2. In another small bowl, mix spinach and ricotta cheese. Add dash of dalt.

3. Spread a third of the sauce over bottom of a shallow 2 1/2 to 3-quart baking dish. Arrange half the noodles over sauce. Over noodles, evenly layer half each of the carrots, zucchini, spinach mixture and mozzarella cheese. Repeat layers, ending with sauce.

4. Sprinkle Parmesan cheese on top. Place baking dish on a rimmed baking sheet and bake, uncovered, in a 400*F oven until lasagne is bubbly and heated through, about 25 minutes.

5. Let lasagne stand for about 5 to 10 minutes before serving.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user STARDUSTD.

Rate This Recipe