Whole Wheat Lasagna Recipe

Name: Whole Wheat Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (375 g) box whole wheat lasagna noodles; 1 (330 g) package Yve's veggie ground round or 1 (330 g) package lean ground beef or 1 (330 g) package extra lean ground beef; 1 (900 ml) can tomato sauce; 4 -6 sprigs fresh basil, chopped; 1 egg; 1 (500 ml) container 1% fat cottage cheese; 1 garlic clove, diced; 12 medium white onion, diced; 300 g mozzarella cheese; 1 tablespoon olive oil; salt and pepper

Servings: persons

1 (375 g) box whole wheat lasagna noodles
1 (330 g) package Yve's veggie ground round or 1 (330 g) package lean ground beef or 1 (330 g) package extra lean ground beef
1 (900 ml) can tomato sauce
4 -6 sprigs fresh basil, chopped
1 egg
1 (500 ml) container 1% fat cottage cheese
1 garlic clove, diced
12 medium white onion, diced
300 g mozzarella cheese
1 tablespoon olive oil
salt and pepper

1
Cook lasagne according to package but for only half of the cooking time; leave in water and turn heat off once done cooking.
2
Heat olive oil in large pan.
3
Add garlic, cook for one minute.
4
Add ground veggie meat or beef, cook beef until no pink remains or veggie meat is heated.
5
Add tomato sauce.
6
Add salt and pepper to taste, set pan aside off of heat.
7
Mix egg, cottage cheese, and basil in a bowl, set aside.
8
Spray a 13inch by 9 inch baking dish with oil.
9
Spread a thin layer of sauce on the bottom of the pan.
10
With tongs, gently place a layer of noodles on top of the sauce.
11
Add a layer of meat sauce.
12
Add a 2nd layer of noodles.
13
Add all of cottage cheese mix.
14
Add a layer of mozza, saving one cup for top.
15
Continue with layers until sauce and noodles are gone (you may have a few noodles left over).
16
Finish with a layer of noodles, add final amount of cheese.
17
Cover with tin foil.
18
Cook at 350F for one hour, remove foil 10 minute before completion.

695

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 (375 g) box whole wheat lasagna noodles, 1 (330 g) package Yve's veggie ground round or 1 (330 g) package lean ground beef or 1 (330 g) package extra lean ground beef, 1 (900 ml) can tomato sauce, 4 -6 sprigs fresh basil, chopped, and more.

Yes, Whole Wheat 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!

Whole Wheat Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions