Vegetarian Lasagna

Vegetarian Lasagna
Teresa Blackburn
  • Yield: 8 servings


2tablespoons olive oil
8ounces mushrooms
1 garlic clove, crushed
2/3cup diced onion
1/8teaspoon nutmeg
1/4teaspoon salt
1teaspoon dried oregano
1/4teaspoon black pepper
10ounces frozen, chopped spinach, thawed and drained
1pound frozen chopped broccoli, thawed and drained
1pound low-fat ricotta cheese
2cups shredded part-skim mozzarella cheese
1/4cup Parmesan cheese, grated
To assemble:
4cups vegetarian marinara sauce
9 to 12 whole-wheat lasagna noodles, cooked until al dente and drained
1/2cup grated Parmesan cheese


  1. Preheat oven to 350F.
  2. 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.
  3. 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.


Nutritional Info *per serving

  • Calories 440
  • Fat 20g
  • Cholesterol 40mg
  • Sodium 1060mg
  • Carbohydrate 40g
  • Fiber 8g
  • Protein 26g