vegetarian lasagna

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 143.9
  • Total Fat: 2.7 g
  • Cholesterol: 33.5 mg
  • Sodium: 372.6 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 10.7 g

View full nutritional breakdown of vegetarian lasagna calories by ingredient
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Good project for a rainy afternoon. A bit time consuming but goes a long way and freezes well. Good project for a rainy afternoon. A bit time consuming but goes a long way and freezes well.
Number of Servings: 20


    1 1/2 C chopped green pepper
    1 C chopped onion
    1 C chopped parsley, divided
    1 C chopped fresh mushrooms
    2 C chopped spinach
    2 cloves garlic, chopped or put through press
    3 whole canned tomatoes
    1 C tomato paste
    3 C water
    3 C 1% cottage cheese
    1/2 grated Parmesan
    3 oz mozzarella, grated
    3 eggs
    1/2 chopped parsley
    1 clove garlic, chopped
    12 oz whole grain lasagna pasta


May be made in smaller batches or as above, divided after baking and frozen. Reheats well in the microwave or in the oven.


Chop onions and saute until transparent in 2 tbsp water in large kettle. Chop or put 2 cloves of garlic through a press and add to pot. Chop remaining vegetables and add to pot, reserving half cup of chopped parsley, stirring and adding more water as needed. Saute until tender. Add basil, cumin and black pepper to taste. Add tomatoes and smash with a spoon. Add tomato paste and remaining water, stirring until paste is incorporated. Simmer approximately one hour.

Meanwhile, bring water to a boil in a large kettle and add pasta, cooking per package directions.

In a mixing bowl, combine cottage cheese, beaten eggs, and cheese, reserving 1/4 cup mozzarella to sprinkle over top, remaining garlic clove and reserved parsley. When pasta is done, drain and rinse with cold water until cool enough to handle. Spray 11 x 15 in baking pan with nonstick spray. Ladle approximately 1/3 sauce into pan, top with overlapping pasta, cover with 1/2 cottage cheese filling. Repeat layers ending with sauce on the top. Sprinkle with remaining mozzarella.

Serving Size: makes 20 2 1/2-inch squares

Number of Servings: 20

Recipe submitted by SparkPeople user TMMTDU.

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