Vegetable Lasagna

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 262.6
  • Total Fat: 9.0 g
  • Cholesterol: 26.5 mg
  • Sodium: 635.3 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 17.1 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
Report Inappropriate Recipe

Submitted by:


Yummy veggie lasagna using reduced fat cheeses and whole wheat lasagna. Yummy veggie lasagna using reduced fat cheeses and whole wheat lasagna.
Number of Servings: 9


    9 whole wheat lasagna noodles
    1 can Hunts Tomato Sauce
    1 3/4 cup part-skim ricotta cheese
    1 3/4 cup part-skim shredded mozzarella cheese
    2 tbsp sugar
    1 medium onion, sliced
    1 zucchini, sliced
    1 summer squash, sliced
    1 head of broccoli, chopped
    1 package mushrooms
    1 10 oz. package frozen spinach
    seasonings to taste: salt, pepper, garlic, basil, oregano


Preheat the oven to 375F

1. Cook your lasagna noodles according to the package
2. Saute the vegetables with some cooking spray and spices to rid of some of the moisture
3. Mix the 2 tbsp of sugar with the canned sauce to cut the acidity
4. Layer everything by alternating sauce, 3 noodles,1/3 of the vegetables, 1/2 of the ricotta, 1/2 cup of mozzarella, and repeat.
5. On the top layer of noodles, layer the vegetables, sauce, and the remaining mozzarella.
6. Bake for 45-50 minutes uncovered.

Number of Servings: 9

Recipe submitted by SparkPeople user KIMISAMAZING.

TAGS:  Vegetarian Meals |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.