Broccoli Mushroom Whole Wheat Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 310.0
  • Total Fat: 9.7 g
  • Cholesterol: 53.8 mg
  • Sodium: 541.8 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 24.5 g

View full nutritional breakdown of Broccoli Mushroom Whole Wheat Lasagna calories by ingredient

Number of Servings: 8


    2 cups fat-free cottage cheese
    1 cup chopped fresh basil
    1 large egg
    Cooking spray
    2 cups chopped broccoli
    2 cups chopped mushrooms
    1/2 cup chopped onion
    2 cups bottled spicy tomato pasta sauce (such as Newman's Own)
    9 oven-ready lasagna noodles (such as Barilla)
    1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese


Preheat oven to 350°.

Combine first 3 ingredients in a food processor; process until smooth.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add broccoli, mushrooms and onion; sauté 5 minutes or until tender. Stir in sauce; remove from heat.

Spread 1/4 cup zucchini mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third sauce mixture, and one-third mozzarella. Repeat procedure with the remaining noodles, cottage cheese mixture, sauce mixture, and mozzarella.

Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.

Number of Servings: 8

Recipe submitted by SparkPeople user SWOODYUT.

Member Ratings For This Recipe

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    you mention zucchini in the instructions...was it left off the ingredients list? I will probably try this sometime in the near future. Looks good! - 9/1/09