Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 338.1
  • Total Fat: 10.7 g
  • Cholesterol: 45.7 mg
  • Sodium: 1,096.3 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 4.8 g
  • Protein: 22.0 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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A wonderful and tasty vegetarian lasagna -- my family prefers this over traditional meat lasagna. A wonderful and tasty vegetarian lasagna -- my family prefers this over traditional meat lasagna.
Number of Servings: 8


    6 lasagna noodles
    12 oz low fat cottage cheese (1%)
    2 tsp dried parsley
    1 egg, slightly beaten
    2 1/2 cups shredded Kraft 2% Italian blend cheese
    1 tbsp extra virgin olive oil
    1 1/2 cups sliced fresh mushrooms
    2 small zucchini and 2 small yellow summer squash, partially peeled, halved then quartered lengthwise and sliced
    14 oz can petite diced tomatoes (no salt added)
    1/2 tsp dry minced garlic
    26 oz jar marinara sauce (your choice)
    6 oz can tomato paste


Cook noodles according to package directions. Drain, rinse well, and lay on waxed paper.

In a medium bowl, combine cottage cheese, grated Parmesan, dried parsley, and egg. Refrigerate until needed.

Heat olive oil in saute pan on medium heat. Saute zucchini, squash, mushrooms, tomatoes, and garlic in olive oil until tender. (Other vegetables can be substituted if desired. Onions, green peppers, cooked spinach, finely chopped broccoli, or diced eggplant would also work well.)

Meanwhile, combine spaghetti sauce and tomato paste in a bowl or saucepan, if you want to warm the sauce.

Preheat oven to 375. Layer ingredients as follows in 10x13" glass baking dish:

Thin layer of marinara sauce (about 1/4 to 1/3 of jar) to coat bottom of pan
3 lasagna noodles
Half of cheese-egg mixture
Half of vegetable mixture
1 cup shredded cheese
Layer of marinara sauce (about 1/3 of jar)
3 lasagna noodles
Remainder of cheese-egg mixture
Remainder of vegetable mixture
1 cup shredded cheese
Remainder of marinara sauce
1/2 cup shredded cheese

Bake at 375 for 25-30 minutes. Let lasagna sit for about 5 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user KARICHELLE.

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