Vegetarian Lasagna

Vegetarian Lasagna
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 332.8
  • Total Fat: 12.4 g
  • Cholesterol: 56.3 mg
  • Sodium: 779.9 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 20.0 g

View full nutritional breakdown of Vegetarian Lasagna calories by ingredient


Vegetarian Lasagna for a small army. You may want to cut this recipe in half! Vegetarian Lasagna for a small army. You may want to cut this recipe in half!
Number of Servings: 24


    Cheese Mixture:
    30 oz. part skim ricotta cheese
    2 lbs. part skim mozarella cheese, shredded
    1 Tbsp. ground oregano
    1 Tbsp. lemon pepper seasoning
    1 tsp. nutmeg
    2 tsp. paprika
    10 oz. frozen chopped spinach
    3 med. eggs

    Approx. 5 Tbsp Reduced Fat Parmesan Cheese

    2.5 jars spaghetti sauce
    2 Tbsp ground oregano
    27 oz. can tomatoes
    2 small zucchini, diced

    2 packages whole wheat blend lasagna noodles


Bring a large pot of water to a boil. Add 1 Tbsp vegetable oil to prevent noodles from sticking together. When water comes to a rolling boil, add noodles and cook until partially done. Do not cook until soft since you will cook again after combining.

In a large bowl, combine all ingredients for cheese mixture. Mix well.

In a large saucepan, combine all ingredients for sauce mixture. Mix well.

Put sauce on the bottom of rectangular baking pan. Next put a layer of noodles, then cheese, then sauce. Repeat until the pan is full, ending with a layer of sauce. Sprinkle each layer with parmesan cheese.

Best if refrigerated for a couple of hours (or overnight) prior to cooking, but you can put directly into the oven after putting it together.

Bake at 350 degrees for 30 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user POOFLENA.