Vegetable Lasagna



8 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 256
Caloriesfromfat 19 %
Fat 5.4 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.4 g
Carbohydrate 37.5 g
Fiber 0.0 g
Cholesterol 17 mg
Iron 0.0 mg
Sodium 245 mg
Calcium 0.0 mg


Vegetable cooking spray
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 1/2 cups peeled, chopped tomato
1 1/2 cups sliced fresh mushrooms
2 cups no-salt-added tomato sauce
1 cup shredded carrot
1/4 cup no-salt-added beef broth, undiluted
1 (6-ounce) can no-salt-added tomato paste
2 1/2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon dried Italian seasoning
1/2 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed
1 (15-ounce) carton light ricotta cheese
1/2 cup nonfat cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
9 cooked lasagna noodles (cooked without salt or fat)
2 tablespoons grated Parmesan cheese


Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, green pepper, and garlic; saute until tender. Add tomato and next 9 ingredients. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add spinach; simmer 5 minutes.

Position blade in food processor; add ricotta and cottage cheeses. Process. Stir in 1/2 cup mozzarella cheese. Spoon 1 cup vegetable mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Layer with 3 noodles, one-third of remaining vegetable mixture, and half of cheese mixture. Repeat layers once. Top with remaining noodles and vegetable mixture. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake 10 minutes.