Sundried Tomato Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 330.6
  • Total Fat: 13.8 g
  • Cholesterol: 16.2 mg
  • Sodium: 878.0 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 6.1 g
  • Protein: 22.4 g

View full nutritional breakdown of Sundried Tomato Vegetable Lasagna calories by ingredient
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Number of Servings: 8


    1 tablespoon extra Virgin Olive Oil
    1 onion, sliced
    2 medium zucchini, sliced lengthwise
    8 oz. Mushrooms, sliced
    1/2 onion, diced
    1 clove garlic, minced
    1/2 teaspoon oregano
    1/2 teaspoon basil
    1 glass jar spaghetti sauce (~26 oz)
    14 oz frozen Spinach
    16 oz nonfat cottage cheese
    1/4 cup Classico Sundried tomato pesto
    5 oz part skim milk mozzarella cheese
    1/4 cup grated parmesan
    2 tablespoons chopped fresh parsley
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 egg white
    8 ounces no boil lasagna noodles


Toss sliced onions, zucchini, and mushrooms in olive oil and season with salt and pepper. Roast in a 475 degree oven for 10 to 15 minutes.
Place onion, garlic, basil, oregano, spaghetti sauce and spinach in a non stick pot. Simmer for 15-20 minutes.
In a medium bowl, mix cottage cheese, pesto, mozzarella, parmesan, parsley, salt, pepper and egg white.
To assemble place a small amount of sauce on the bottom of a 9x13 pan. Put 1/3 of the lasagna noodles down first. Cover with about 1/2 of the sauce. Layer roasted veggies ontop and place another 1/3 of the noodles down on top. Place all of the cheese mixture on top and spread evenly. Place the last 1/3 of the noodles on top of the cheese mix and cover that with the rest of the sauce. Cover with foil and bake in 350 degree oven for 55 to 60 minutes. Remove foil and sprinkle some mozzarella cheese on top (optional) and bake for another 15 minutes. Let sit 10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user KAIAHZMAHM.

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