You are here: Home » Recipes » Vegetarian Lasagna Vegetarian Lasagna Recipe by Diana RandolphKitchen Tested Yield 8 servings Packed with three cheeses, spinach and broccoli, this lasagna is loaded with calcium for healthy bones. Teresa Blackburn PrintEmail Ingredients Filling2 tablespoons olive oil8 ounces mushrooms1 garlic clove, crushed2/3 cup diced onion1/8 teaspoon nutmeg1/4 teaspoon salt1 teaspoon dried oregano1/4 teaspoon black pepper10 ounces frozen, chopped spinach, thawed and drained1 pound frozen chopped broccoli, thawed and drained1 pound low-fat ricotta cheese2 cups shredded part-skim mozzarella cheese1/4 cup Parmesan cheese, gratedTo assemble:4 cups vegetarian marinara sauce9 to 12 whole-wheat lasagna noodles, cooked until al dente and drained1/2 cup grated Parmesan cheese Instructions Preheat oven to 350F. To prepare filling, heat olive oil in a large skillet. Add mushrooms, garlic and onion and sauté until soft. Add nutmeg, oregano, salt and pepper. Remove from heat and stir in spinach, broccoli and cheeses. To assemble, spread 1 cup marinara sauce on bottom of a rectangular baking pan. Add 3 or 4 lasagna noodles, overlapping if needed. Top noodles with one-third of filling. Pour 1 cup marinara sauce over filling and sprinkle with one-third of Parmesan cheese. Repeat layering twice—noodles, filling, sauce and Parmesan cheese. Cover lightly with foil and bake 45 minutes or until center is hot.