Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna


Makes 10 servings


Tomato Sauce
8 ounces uncooked lasagna noodles (9 noodles)
2 teaspoons olive oil
1/3 cup finely chopped carrot
2 cloves garlic, minced
2 cups coarsely chopped fresh mushrooms
3 cups coarsely chopped broccoli, including stems
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/8 teaspoon ground nutmeg
1 container (15 ounces) fat-free ricotta cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
2 teaspoons cornstarch
1/4 teaspoon black pepper
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese


  1. Prepare Tomato Sauce. Set aside. Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water. Place noodles on sheet of aluminum foil.
  2. Heat olive oil in large nonstick skillet over medium heat. Add carrot and garlic; cook until garlic is soft, about 3 minutes. Add mushrooms; cook and stir until moisture is evaporated. Reduce heat. Add broccoli; cover and simmer 3 to 5 minutes or until broccoli is crisp-tender. Remove from heat; stir in spinach and nutmeg.
  3. Preheat oven to 350°F. Combine ricotta cheese, parsley, basil, oregano, cornstarch and black pepper in small bowl. Stir in 1-1/4 cups mozzarella cheese.
  4. Lightly spray 13X9-inch baking dish with nonstick cooking spray. Spread 2 tablespoons Tomato Sauce in bottom of dish. Arrange 3 noodles in dish. Spread with 1/2 cheese mixture and 1/2 vegetable mixture. Pour 1/3 tomato sauce over vegetable layer. Repeat layers, ending with noodles. Pour remaining 1/3 tomato sauce over noodles. Sprinkle with Parmesan cheese and remaining mozzarella. Cover; bake 30 minutes. Uncover; continue baking 10 to 15 minutes or until bubbly and heated through. Let stand 10 minutes.

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