Veggie Lasagna Recipe

Name: Veggie Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sliced mushrooms; 1 cup shredded carrot; 1 cup chopped onion; 2 (8 ounce) cans tomato sauce; 1 (6 ounce) can tomato paste; 1 (2 1/2 ounce) can sliced ripe olives; 1 ½ teaspoons dried oregano; 1 teaspoon dried basil; ½ teaspoon ground pepper; 1 (10 ounce) packagechopped spinach, thawed and squeezed dry; 3 ounces cream cheese, fat free; 1 tablespoon lemon juice; 1 ½ cups 1% low fat cottage cheese; 9 lasagna noodles, cooked (or use no cook); 1 ½ cups shredded part-skim mozzarella cheese (6 oz); ½ cup grated parmesan cheese

Servings: persons

2 cups sliced mushrooms
1 cup shredded carrot
1 cup chopped onion
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (2 1/2 ounce) can sliced ripe olives
1 ½ teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon ground pepper
1 (10 ounce) packagechopped spinach, thawed and squeezed dry
3 ounces cream cheese, fat free
1 tablespoon lemon juice
1 ½ cups 1% low fat cottage cheese
9 lasagna noodles, cooked (or use no cook)
1 ½ cups shredded part-skim mozzarella cheese (6 oz)
½ cup grated parmesan cheese

1
Coat a large skillet with cooking spray, place over medium heat until hot.
2
Add mushrooms, carrots, and onions; saute 5 minutes.
3
Remove from heat, add tomato sauce and next five ingredients; set aside.
4
Combine spinach and next three ingredients; stir well and set aside.
5
Arrange 3 lasagna noodles in bottom of 11x17-inch baking dish (I use 9x13-inch) coated with cooking spray.
6
Spoon 1/3 of spinach mixture over noodles, and 1/3 tomato mixture over that.
7
Top with 1/3 mozzarella cheese.
8
Repeat layers twice.
9
Top with Parmesan cheese.
10
Bake at 325F for 45 minutes until heated through.

1351

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups sliced mushrooms, 1 cup shredded carrot, 1 cup chopped onion, 2 (8 ounce) cans tomato sauce, and more.

Yes, Veggie Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions