Veggie Lasagna

Veggie Lasagna
Servings: 10 Prep 35 mins Bake 375°F 45 mins to 1 hr Cook 10 mins


  • 1 10 ounce package fresh spinach OR: 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
  • 2 zucchini
  • 1 1 pound box lasagna noodles
  • 2 16 ounce cans crushed tomatoes, in puree
  • 1/2 cup diced onion
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 15 ounce container whole-milk ricotta cheese
  • 1 pound thinly sliced mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • Fresh basil, for garnish

Make It

1. Heat oven to 375 degrees F. Lightly coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

2. Cook fresh spinach in pot of lightly salted water for 30 seconds. Remove with slotted spoon; drain. When cool enough to handle, squeeze dry. Chop. Cook whole zucchini in water for 3 minutes. Remove zucchini with slotted spoon. When cool enough to handle, thinly slice zucchini.

3. Cook noodles in same pot of boiling water, 5 minutes. Drain; plunge in ice water to stop cooking. Transfer to paper toweling to drain.

4. Combine tomatoes, onion, basil and oregano in medium-size bowl.

5. Spread about 3/4 cup tomato mixture in prepared pan. Cover with single layer of 3 noodles, cutting to fit. Spread with about one-third of ricotta; sprinkle with one-third each of spinach and zucchini. Layer on one-quarter of mozzarella and 1/4 cup Parmesan. Spoon on 3/4 cup tomato mixture. Repeat layering with remaining ingredients, ending with tomato and cheeses. Cover with foil coated with cooking spray.

6. Bake in 375 degree F oven 45 to 60 minutes, until heated through; uncover pan for last 15 minutes. Let stand 15 minutes before cutting. Garnish with fresh basil if you wish. Makes 10 servings.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 437, Fat, total (g): 20, chol. (mg): 65, carb. (g): 41, pro. (g): 25, sodium (mg): 681, Percent Daily Values are based on a 2,000 calorie diet.