Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 344.7
  • Total Fat: 5.0 g
  • Cholesterol: 23.7 mg
  • Sodium: 545.2 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 30.2 g

View full nutritional breakdown of Veggie Lasagna calories by ingredient
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Submitted by: LYNNKSMITH


Recipe makes two 9x13 lasagnas. If you don't need them both at once, assemble them both and freeze one for later. Recipe makes two 9x13 lasagnas. If you don't need them both at once, assemble them both and freeze one for later.
Number of Servings: 12


    2-tablespoons olive oil
    2-tablespoons minced garlic
    2-cups diced cooking onions
    1-cup diced green peppers
    8-ounces fresh sliced button mushooms
    1-cup chopped celery
    2-cups sliced zucchini
    1 cup thin sliced carrots
    1-cup frozen French cut green beans
    10-ounce package frozen spinach, thawed and drained (use the juice in the pasta sauce)
    2 14.5-ounce cans peeled tomatoes in juice diced, no salt
    10-ounce can tomato soup
    1-teaspoon chilli peppers
    2-tablespoons dry Italian Seasoning
    2 eggs
    2 cups fat-free cottage cheese
    -cup low fat parmesan cheese
    -tsp nutmeg
    1-tablespoon dried basil
    -tsp pepper
    18 pieces Oven Ready Lasagna noodles
    4-cups shedded Fat-free mozerella cheese


If you choose not to use oven ready noodles, add 14.5-ounces of tomato sauce, and omit 1 can of the tomatoes (to make for a thicker sauce).


Saute onions and garlic in oil until cooked but not brown. Add mushrooms, peppers, celery, zucchini, carrots, and green beans.

Thaw the spinach and drain the juice into the sauce pot. Set the spinach aside.

Add tomatoes, tomato soup, chilli peppers, and Italian seasoning. Cover and simmer on low for 2 hours, stirring every 15 minutes. When the sauce is cooked measure 6 cups. If the sauce has cooked down too much, add water to thin.

In a food processor, blend the spinach, eggs, cottage cheese, parmesan cheese, nutmeg, basil, and pepper.

Layer the lasagnas as follows:
1 cup sauce
3 noodles (break corners for a better fit)
1 cup sauce
cup mozerella cheese
3 noodles
half the cottage cheese & spinach mixture (on each lasagna)
cup mozerella cheese
3 noodles
1 cup sauce

Bake uncovered at 350 for 30 minutes. Add -cup mozerella cheese to the top. Bake for an additional 20 to 25 minutes, until bubbly.

Remove from oven and cool for 10 minutes before serving.

Serving Size: Makes 2 trays, 9x13, 12 servings total

Number of Servings: 12

Recipe submitted by SparkPeople user LYNNKSMITH.


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