Vegetable Lasagna

4.7 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 484.7
  • Total Fat: 19.1 g
  • Cholesterol: 42.7 mg
  • Sodium: 759.2 mg
  • Total Carbs: 59.5 g
  • Dietary Fiber: 8.8 g
  • Protein: 26.9 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient


This is a very tasty dish that can be modified based on your liking. Use the vegetables listed or pick some of your own This is a very tasty dish that can be modified based on your liking. Use the vegetables listed or pick some of your own
Number of Servings: 9


    9 Pieces Whole Wheat Lasagna
    2/3 cup eggplant, chopped
    2/3 cp summer squash, chopped
    2/3 cup zucchini, chopped
    1/2 cup purple peppers, chopped (use red pepper if purple is not available in your area)
    1/2 cup fresh mushrooms, chopped
    2/3 Cup red onion, chopped
    2 Cloves garlic, crushed
    1 Tablespoon dried oregano
    1 Cup green onion, chopped
    1 medium whole (2-3/5" dia) Red Ripe Tomato, chopped
    3 Tablespoons Extra Virgin Olive Oil
    3 Cups (26 oz.)Spaghetti/Marinara Sauce (tomato sauce)
    2 Cups Ricotta Cheese, part skim milk
    2 Cups 4% Cottage Cheese
    2 Cups (8 oz.)Mozzarella Cheese, part skim


You will need: a pasta pan, a saucepan, measuring cups and spoons, a large spoon, a rubber spatula, mixing bowls, a large sharp knife, and a cutting board.
Preheat oven to 350 degrees.
Chop eggplant, squash, zucchini, peppers, mushrooms, and onion. Set aside.
In a large pan, cook pasta accrding to instructions.
While pasta is cooking, heat oil in a large saucepan over medium heat. Add the vegetables, saute for one minute, then add garlic. Saute for approximately 7 minutes and then add spaghetti/ marinara sauce and oregano. Allow mixture to simmer until needed.
In a medium bowl mix together ricotta, cottage cheese, tomatoes, and green onions.
When pasta has finished cooking, drain it.
Evenly distribute 1/3 of the spaghetti sauce mixture in a 13x9x2 size pan. Layer 3 lasagna noodles lengthwise in the pan. Spread 1/2 of the cheese mixture over the noodle. Spread 1/3 of the spaghetti sauce mixture over the cheese mixture. Cover with another layer of noodles. Spread the other half of the cheese mixture over the noodles and spreade the last of the spaghetti sauce mixture over the cheese. Add one more layer of noodles and cover with mozerella cheese.
If desired, sprinkle parmesan cheese and some leftover green onion pieces on top.
Bake for approximately 45 minutes at 350 degrees. Makes 9 servings.

Number of Servings: 9

Recipe submitted by SparkPeople user DREAMER0990.

Member Ratings For This Recipe

  • no profile photo

    12 servings = 364 calories each. I added 1 can tomateos and 1 8 oz can tomato sauce plus basil and oregano. Every one enjoyed it. - 6/23/12

  • no profile photo

    Excellent, this will replace all others 8 out of 10 rate this 97 - 12/27/10

  • no profile photo

    Very Good
    This was great. Easy to make too. - 2/2/09

  • no profile photo

    Very Good
    Used all ricotta instead of a mix, but it turned out very well! I covered the lasagna with foil in the oven. Thanks for a great recipe! - 1/29/09

  • no profile photo

    I love this and I'm a vegetarian so added some meatless meat to add a little kick for my friends who eat meat. - 1/15/09