Rainbow Lasagne

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 326.8
  • Total Fat: 12.7 g
  • Cholesterol: 56.0 mg
  • Sodium: 750.5 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 7.2 g
  • Protein: 21.1 g

View full nutritional breakdown of Rainbow Lasagne calories by ingredient
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Using red (tomato and tomato sauce), yellow (summer squash), green (broccoli and zucchini), blue/purple (eggplant and onion) and white vegetables (mushrooms, cauliflower) Using red (tomato and tomato sauce), yellow (summer squash), green (broccoli and zucchini), blue/purple (eggplant and onion) and white vegetables (mushrooms, cauliflower)
Number of Servings: 8


    6 lasagna noodles (cooked or un-cooked according to package directions)
    1 1/2 jars favorite spaghetti sauce
    8 oz mushrooms, sliced
    1 medium zucchini (approx 10 oz), sliced in thin rounds
    1 medium summer squash (~10oz), sliced in thin rounds
    1/2 eggplant, sliced in thin rounds
    2 roma tomatoes, sliced in thin rounds
    1 cup broccoli florets
    1 cup cauliflower florets
    1/2 red onion, sliced into slivers
    15 oz part-skim ricotta cheese (fat-free works great too)
    1 egg
    1 Tbsp garlic (approx 3 cloves), minced
    1/2 cup fresh herbs, your choice (basil, oregano, parsley, rosemary) If you don't have any, use 1 Tbsp dried Italian herbs)
    1 cup mozzarella cheese
    salt and pepper to taste


This recipe is easy, low fat, flavorful, and very versatile. You can replace the fresh tomato with red bell pepper or use whatever veggies you would like. Frozen broccoli and cauliflower work well. You can also put cooked sausage or hamburger in the spaghetti sauce if you would like some meat in there. Delicious!


Slice all fresh vegetables, put into a microwave-safe dish, cover and cook until crisp-tender (about 10 min). Preheat oven to 375 degrees Fahrenheit. Mix ricotta, egg, garlic, herbs and salt and pepper together. In a 13 X 9 inch baking dish spread 1 cup spaghetti sauce on the bottom. Lay 3 lasagna noodles down next to each other on top of the sauce. Spread 2/3 of the ricotta mixture on top. Add 2/3 of the veggies. Pour 2 cups of spaghetti sauce over veggies. Lay 3 lasagna noodles across and push down just a bit so that spaghetti sauce is seen coming up around the edges. Spread the last of the ricotta mixture on top, then veggies, then 1 cup spaghetti sauce and the cheese as a topping. Cover with foil and cook for 1 hour.

Serving Size: Makes 8 4x6 inch servings

Number of Servings: 8

Recipe submitted by SparkPeople user CENTURYFLOWER.

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