Vegetable Lasagna

Yield: 8 servings (serving size: 1/8 of lasagna)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 0.0%
  • Fat: 8.5g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.4g
  • Carbohydrate: 35.7g
  • Fiber: 2.3g
  • Cholesterol: 23mg
  • Iron: 0.0mg
  • Sodium: 783mg
  • Calcium: 0.0mg


  • 1 (14 1/2-ounce) can stewed tomatoes, undrained
  • 1 1/2 cups fat-free, no-salt-added pasta sauce
  • 2 cups fat-free cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon pepper
  • Cooking spray
  • 9 uncooked lasagna noodles
  • 3 zucchini, trimmed and shredded
  • 6 (1-ounce) slices provolone cheese, cut into strips


  1. Preheat oven to 350°.
  2. Combine tomatoes and pasta sauce; stir well. Combine cottage cheese, Parmesan cheese, and pepper; stir well.
  3. Spoon one-third tomato mixture into bottom of a 13- x 9-inch baking dish coated with cooking spray. Place 3 noodles over tomato mixture; top with one-third zucchini and one-third cheese mixture. Top with 2 slices provolone. Repeat layers twice with remaining ingredients.
  4. Cover and bake at 350° for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.
  5. Tip: This recipe saves you a little time because you assemble it with uncooked noodles. To make ahead, cover and refrigerate unbaked lasagna. Bring to room temperature, and bake as directed.
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