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Recipe Detail

Veggie Lasagna

By Lynn Grieger, RD, CDE, CPT for Summit Medical Group

Reviewed by Susan C. Canonico, RD

Try this healthy vegetarian lasagna as an alternative to heavy, meat-filled options. 


  • 1 teaspoon of olive oil
  • 1/2 cup of sliced mushrooms
  • 1/2 cup of chopped zucchini
  • 1/2 cup of broccoli florets
  • 1/2 cup of shredded carrots
  • 1/3 cup of chopped red bell pepper
  • 1/4 cup of chopped green bell pepper
  • 1/2 cup of thinly sliced red onion
  • 2 cloves of garlic, minced
  • 1 26-ounce bottle of tomato-based pasta sauce
  • 1 15-ounce carton of fat-free ricotta cheese
  • 1/4 cup of shredded Parmesan cheese
  • 2 cups of baby spinach
  • 6 whole-wheat, no-boil lasagna noodles, cut in half
  • 1/2 cup of shredded part-skim mozzarella cheese


  1. Preheat oven to 375°.
  2. Heat oil in a medium-sized saucepan over medium heat.
  3. Add vegetables except for spinach.
  4. Cook for 5 minutes, stirring frequently.
  5. Add pasta sauce, reduce heat, and simmer for 10 minutes.
  6. Combine ricotta and Parmesan cheese in a small bowl.
  7. Spread 1/2 cup of tomato mixture in the bottom of an 8-inch square pan coated with cooking spray.
  8. Arrange 4 noodle halves over tomato mixture.
  9. Top noodle with half the ricotta/Parmesan mixture, 1 cup of baby spinach, and 1 cup of tomato mixture.
  10. Repeat layers, ending with noodles.
  11. Spread remaining tomato mixture over noodles.
  12. Sprinkle top with shredded mozzarella cheese.
  13. Cover and bake for 30 minutes.
  14. Uncover and bake an additional 20 minutes.
  15. Let the lasagna stand for 10 minutes before serving.
Nutritional information
Nutrition Facts
Serving Size ~1.5 cups
Amount Per Serving
% Daily Value *
Total Fat 9g
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15g 5%
Sodium 820g 35%
Total Carbohydrate 34g 11%
Dietary Fiber 5g 20%
Sugars 4g
Protein 21g
Vitamin A 60%
Vitamin C 40%
Calcium 40%
Iron 6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Enjoy this healthy vegetarian lasagna with a fresh leafy green salad lightly tossed with olive oil and vinegar.

If you must restrict your salt, use low-salt cheeses and a low-salt tomato sauce when making this recipe. Prego makes a pasta sauce with 25% less sodium than its regular sauce.