Easy Vegetable Lasagna

  • Yield: 8 to 10 servings


Vegetable Filling:
1cup broccoli florets
1cup chopped peeled carrots
1/2pound mushrooms, sliced
1 (15-ounce) container low-fat ricotta cheese
1/2cup grated Parmesan cheese
1/4cup dry white wine
3/4cup nonfat sour cream
1tablespoon dried basil
2tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1tablespoon dried basil
1tablespoon dried rosemary
1/3cup dry red wine
3 (14 1/2-ounce) cans no-salt-added whole tomatoes, chopped with their juices
1 (8-ounce) package lasagna noodles
Vegetable Filling (recipe follows)


  1. To prepare the filling:  Combine broccoli, carrots and mushrooms in a microwaveproof bowl with a little water.  Cover and cook in the microwave until tender, 4 to 7 minutes. Drain and set aside to cool.  In a large bowl, combine ricotta, Parmesan, wine, sour cream and basil.  Carefully mix in the cooked vegetables.
  2. Preheat oven to 375F.
  3. To prepare lasagna:  In a large pan, heat oil over medium heat and saute onion and garlic until tender, about 5 minutes.  Add basil, rosemary, wine and tomatoes with their juices.  Simmer 20 to 30 minutes, until slightly thickened.  Meanwhile, cook lasagna noodles according to package directions, omitting any oil and salt. Drain and rinse.  Coat a large rectangular baking dish with nonstick cooking spray.  Spread a third of the sauce on the bottom.  Add half the noodles and half the vegetable filling.  Repeat layers ending with he last third of the sauce.  Cover and bake 20 minutes.  Uncover and bake 10 more minutes, or until hot and bubbly. Serve immediately.

Nutritional Info *per serving

  • Calories 216
  • Fat 5.8g
  • Saturated Fat 2.2g
  • Cholesterol 23mg
  • Sodium 183mg
  • Carbohydrate 26.8g
  • Protein 12.7g