• Prep Time:
  • Cooking Time:
  • Serves: 12 servings

Vegetable Lasagna

  • Recipe Submitted by on

Category: Vegetarian, Pasta, Main Dish

 Ingredients List

  • 1 1/2 c Diced onions
  • 3 lg Garlic clove; minced
  • 4 c Cooked and drained broccoli;
  • -cut in small pieces
  • 4 c Spaghetti sauce
  • 1 1/2 c Water; divided
  • 1 ts Dried basil
  • 1/2 ts Dried oregano
  • 1/2 ts Fennel seeds
  • 1/4 c Chopped fresh parsley
  • 9 Uncooked lasagna noodles
  • 15 oz Nonfat and low-cholesterol
  • -ricotta cheese
  • 1 c Nonfat Mozzarella cheese
  • Nonfat cooking spray


KMS note: directions call for cooked broccoli, yet they also have
directions for cooking the broccoli. I steamed the broccoli and then mixed
it with the sauteed onions and garlic.


The beauty of this lasagna is that that noodles cook as the lasagna is
baking, eliminating the need to handle the hot noodles which shortens the
preparation time.

Saute=82 onions and garlic in skillet sprayed with nonfat cooking spray.
Add broccoli and about 3 tablespoons of water. Steam covered to partially
cook. Cook out excess water, if any.

In separate bowl, mix spaghetti sauce, remaining water, basil, oregano,
fennel seed and parsley.

Layering: Pour 1 cup sauce in bottom of a 9 x 13-inch baking pan. Place 3
noodles on the sauce, spread with 1/2 of ricotta cheese. Cover with
broccoli and onion mixture. Add another layer of sauce. Add 3 more noodles,
the rest of the ricotta, all of the Mozzarella and more sauce, then the 3
remaining noodles and the remainder of the sauce. Cover tightly and bake at
350F for 1 to 1 1/2 hours or until noodles are done. Uncover for the last
20 minutes of baking. Let sit 10 minutes before serving.

Note: Select a spaghetti sauce with less than 1 g fat per 1/2 cup.

Nutrition information per serving: Calories: 170, Protein: 13.5,
Carbohydrate: 27.5, Fat: less than 1 g, Cholesterol: 3mg, Sodium: 347mg,
Fiber: 2g. Dietary Exchanges: 1 starch, 2 vegetable and 1 very lean meat.

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