Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 250.1
  • Total Fat: 11.9 g
  • Cholesterol: 66.0 mg
  • Sodium: 878.2 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 20.6 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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No pasta recipe (uses Eggplant & Zucchini as "Mock" Lasagna Noodles) A great weekend "put together". Takes some time but WELL worth it! No pasta recipe (uses Eggplant & Zucchini as "Mock" Lasagna Noodles) A great weekend "put together". Takes some time but WELL worth it!
Number of Servings: 12


    1/2 large eggplant, cut into 1/8-inch-thick strips (for mock lasagna noodles)
    1 large zucchini, cut into 1/8-inch-thick strips (for mock lasagna noodles)
    1 tbsp olive oil
    1 cup diced onion
    1/4 cup diced parsley
    3 cups diced mushroom stems & pieces, divided
    1 cup diced zucchini
    1 cup diced eggplant
    14 1/2 oz cannned diced tomatoes
    12 oz canned tomato paste
    1/4 cup water
    1 tsp dried oregano
    2 tsps dried basil
    1 1/2 tsp salt
    1 cup 2% lowfat cottage cheese
    15 oz nonfat ricotta cheese
    2 whole eggs
    2 cups shredded part-skim mozzarella cheese
    1/3 cup Parmesan cheese


Heat broiler. To make mock lasagna noodles, fill two cookie sheets (or broiler pan) w/ a layer of very thin lengthwise slices of eggplant & zucchini. Place under broiler just until vegetables begin to brown, then turn & brown other side. (approx 2 mins ea. side) This softens vegetables & removes some but not all of the moisture. Set aside.

Preheat oven to 375 F.

Step 1: Heat oil in a skillet & brown diced onion, parsley, mushrooms, zucchini & eggplant. Blend in tomatoes, tomato paste, water, oregano, basil & salt to make vegetable tomato sauce.

Step 2: In a bowl, blend cottage cheese, ricotta cheese, & eggs.

Step 3: In a 10 X 13-inch baking pan, layer lasagna by placing 1/3 of the vegetable tomato sauce, then 1/2 of the mock lasagna noodles. Top with 1/2 of the cheese mixture & 1 cup of the mushroom pieces. Sprinkle with 1 cup shredded mozzarella cheese. Add 1/2 of the remaining vegetable tomato sauce & the remaining mock lasagna noodles. Top with remaining cheese mixture, mushroom pieces, & vegetable tomato sauce. Sprinkle top with the remaining cup of mozzarella & Parmesan cheese.

Bake @ 375 deg for 45 mins & cut into 12 even slices.

Note: peeling eggplant is optional & adding mozzarella the last 15 mins of baking time may be preferred.

Copyright 2001 - by Gene Daoust and Joyce Daoust - Authors of The Formula

Number of Servings: 12

Recipe submitted by SparkPeople user DEEJ4FITNESS.

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