Veggie Lasagna

Veggie Lasagna
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 243.5
  • Total Fat: 13.3 g
  • Cholesterol: 45.2 mg
  • Sodium: 444.6 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 16.2 g

View full nutritional breakdown of Veggie Lasagna calories by ingredient


I'm so happy with the stats on this! I'm so happy with the stats on this!
Number of Servings: 15


    Olive Oil, 1 Tbsp
    Lasagna Noodles, 1/2 package, about 9
    Crushed Tomatoes, large can
    Mozzarella Cheese, part skim milk, 8 oz, shredded
    Parmesan Cheese, grated, 1/2cup
    Zucchini, baby, 2 medium, chopped
    Mushrooms, fresh, 1 1/2 cup, chopped
    Garlic, 3 cloves, minced
    Onions,1 medium
    Egg, fresh, 1 large
    Broccoli, chopped, cooked, about 10 oz
    Oregano, ground ,to taste
    Basil, to taste
    Pepper, black, to taste
    Salt, to taste
    Ricotta Cheese, part skim milk, 3 3/4 c (3 15 oz containers)


Saute Onion, mushrooms, garlic, and zucchini in 1 Tbsp of the olive oil. Season with salt, pepper, basil and oregano. Cook until browning. Add crushed tomatoes ( I used seasoned organice ones) and warm through.

Cook noodles al dente (9 or 10 mins). Then run cold water over them to stop cooking while you assemble.

While water is coming to boil and such, combine ricotta, egg, 1 T olive oil, about 1/2 of parmesan, seasonings to taste (I add some garlic powder as well as herbs), and broccoli in a bowl.

Put a little sauce on the bottom of your baking dish, spray sides if you like as well. Layer noodles, ricotta mixture, sauce and veggie mixture, mozzarella. Repeat thrice. Add rest of grated parmesan with mozzarella to the top.

Bake at 350 degrees for about 40 minutes.

Number of Servings: 15

Recipe submitted by SparkPeople user NINEOF12.