Sooo Yummy Veggie Lasagne

Sooo Yummy Veggie Lasagne

4.2 of 5 (24)
editors choice
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 208.3
  • Total Fat: 4.6 g
  • Cholesterol: 36.5 mg
  • Sodium: 487.6 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 14.0 g

View full nutritional breakdown of Sooo Yummy Veggie Lasagne calories by ingredient


This is even great for a party and not cooking the noodles makes it easier, saves time and thickens the sauce. This is even great for a party and not cooking the noodles makes it easier, saves time and thickens the sauce.
Number of Servings: 20


    2 tbsp Olive Oil
    2 large chopped Onions
    2 cup, chopped, raw, Carrots
    198 grams chopped Green Peppers
    1lb sliced Mushrooms, fresh*
    3 stalks chopped Celery

    2 large cans of pasta sauce
    1 large can of diced Tomatoes
    1 can of water
    2tbsp Basil,
    1 tbsp Oregano
    6 cloves Garlic(more or less depending on what you like)

    500 gram pkg Frozen /Thawed Broccoli (Or any nummy mix you like)

    1 cup (not packed) 1%Cottage Cheese
    3 large fresh Eggs
    300 gram package frozen chopped Spinach
    400 grams Low Fat Cheddar grated and halved.

    Zucchini, 3 cup, sliced
    375 gram box Whole Wheat Lasagne noodles

    *I used a medley of different mushrooms/ Shitake, Straw, Portobello, brown and button mushrooms. They were great. (and on sale that day in the same package LOL)


Heat oil in a large pot, add the onions and let them cook until they start to brown. Start adding the other veggies in order up until the celery is in. Let them cook for about 10 min. or so until the mushrooms start to shrink.
Add the pasta sauce, tomatoes, water and seasonings bring to a boil. Add the thawed frozen broccoli and bring to a boil again.
In a bowl, mix the cottage cheese, eggs, spinach, and half of the cheddar cheese

In an ungreased 12''/16''/4'' Lasagna pan (you can buy cheap, throw away ones in the grocery store which makes for an easy clean up)

While the sauce is hot, ladle some of the sauce in the bottom of your lasagna pan, a handful of the diced Zucchini and then a layer of uncooked whole wheat noodles (about 5 noodles in a row with lots of room between.)Then another layer of sauce and a layer of noodles, then on top of the noodles spread the spinach mixture as evenly as possible. Then add the next layer of noodles then sauce and zucchini until you have no more to layer with I pour whatever is let of the sauce over the top. Cover this tightly and bake at 350* for about 1 hour 30 min. The noodles will be cooked and the sauce will thicken a little. If the sauce seems too runny take the covering off and let it bake for a little while. Spread the last of the grated cheese on top and I like to sprinkle a little basil on top. Put it back in the oven and let it cook until the cheese is starting to brown.
This makes 20 servings but freezes really well.
Throw in whatever veggies you like.

Number of Servings: 20

Recipe submitted by SparkPeople user ADRIANN1.

Member Ratings For This Recipe

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    Very Good
    2 of 2 people found this review helpful
    I added 12oz of Boca Crumbles and 1 can of black beans for additional protein, and I cut down some of the veggies, but it was great. Hubby loved it! - 6/27/10

  • no profile photo

    2 of 3 people found this review helpful
    This sounds so good and I like having left overs for another time. - 3/31/09

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    2 of 2 people found this review helpful
    This was amazing! I LOVE the cottage cheese instead of riccotta. I made a half a batch and stillhad nice big protions for leftovers for days! This is a great, simple and healthy meal! Thanks so much for sharing! - 3/19/09

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    2 of 2 people found this review helpful
    Veggies galore! You may have a large, filling portion and still stay in a good calorie range, thanks to the lack of pasta. Anything that freezes well after the work of making a big batch has that extra bonus; prepare ahead and store in individual containers for a quick mid-week meal! - 3/20/07

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    1 of 1 people found this review helpful
    **I made this a second time! WOW it is so wonderful!! Thank you again!!

    Delicious! I am eating this right now! I cut the recipe in half and only made 10 servings. 20 is way too much for me. It was easy to make and only took about 75 minutes with bake time.
    - 3/16/09