Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 383.7
  • Total Fat: 11.5 g
  • Cholesterol: 70.7 mg
  • Sodium: 1,209.1 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 5.7 g
  • Protein: 20.9 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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This lasagna recipe makes 8 large servings without a caloric or fat overload This lasagna recipe makes 8 large servings without a caloric or fat overload
Number of Servings: 8


    1/4 cup vegetable broth
    4 tsp minced garlic
    1 cup green bell pepper, chopped
    1 cup red bell pepper, chopped
    1 cup zucchini, sliced
    8 ounces sliced mushrooms
    7 cups prepared marinara sauce
    15 ounces fat free ricotta cheese
    2 eggs
    2 cups fat free mozzarella, shredded and divided
    8 oz oven ready lasagna noodles


Preheat oven to 375* F. Spray a 9x13 pan with nonstick cooking spray and set aside. In a saucepan set over medium heat, cook the garlic, bell peppers, zucchini, and mushrooms in the vegetable broth until tender. Meanwhile, in a bowl stir together the ricotta, eggs, and 1 cup of the mozzarella. Add the prepared tomato sauce to the cooked vegetables and heat until bubbling. Pour enough sauce into the greased pan to just cover the bottom, lay on 1/3 of the lasagna noodles and 1/2 of the prepared cheese mixture followed by another layer of sauce, pasta, remaining cheese, sauce, pasta, sauce, and the remaining 1 cup mozzarella cheese. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue to bake for another 20 minutes, or until the lasagna is bubbly and the top is browned. Allow to rest for 15 minutes once cooked before slicing and serving.

Serving Size: 8 large slices

Number of Servings: 8

Recipe submitted by SparkPeople user BLOOMY59.

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