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Delicious Vegetable Lasagna Recipe

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Category: Healthy Recipes, Vegetables

 Ingredients List

  • 12 lasagna noodles
  • olive oil
  • 1 can or jar of your favorite spaghetti sauce
  • 1 large eggplant
  • several handfuls (about half a bag) of fresh baby spinach
  • 3 cups shredded cheese, mozzarella and cheddar mix
  • salt and pepper to taste


1. Prepare noodles the shortcut way by letting them soak in a 9 x 13 pan of hot water while you gather the rest of the ingredients. No need to boil water!

2. Preheat the oven to 375 degrees.

3. Pour a teaspoon or two of olive oil into a 9 x 13 baking pan (I use my glass cake pan; if you have one, use a nice, deep lasagna pan). Use your fingers or a paper towel to grease the bottom and sides of the pan (fingers work best).

4. Spread a small amount of the spaghetti sauce (I use it right out of the can) in the bottom of the pan.

5. Start layering: Start with 3 noodles, eggplant slices, salt and pepper, spaghetti sauce, cheese. Second layer: noodles, sauce, plenty of spinach, salt and pepper, cheese. Third layer: noodles, the rest of the eggplant along with more spinach, salt and pepper, cheese. Fourth layer: noodles, the rest of the sauce, the rest of the cheese.

6. Cover the pan loosely with a sheet of aluminum foil. (To help keep the foil from sticking to the cheese, first spread a teaspoon or less of olive oil on the bottom of the foil.) Bake at 375 for 30-35 minutes, uncover and bake for 10-15 minutes more.

7. Remove lasagna from oven. Let it rest for 15-20 minutes, then slice into serving-sized pieces. Enjoy!

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