Home & Garden Comfort

Garden Vegetable Lasagna

Name: Garden Vegetable Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 12 lasagna noodles; 2 medium zucchini; 8 oz mushrooms; 5 oz baby spinach; 15 oz part-skim ricotta; 2 cups shredded part-skim mozzarella; 3 cups no-salt-added marinara; 1 egg

Layers of roasted zucchini, spinach and mushrooms with part-skim ricotta and a bright tomato sauce.

Italian-American

Dinner

Vegetarian

Family-friendly

Prep

30 min

Cook

45 min

Serves

Level

Moderate

Roasting the vegetables first concentrates flavor, so part-skim cheeses taste just as rich as the full-fat version.

Ingredients

Servings

12 lasagna noodles
2 medium zucchini
8 oz mushrooms
5 oz baby spinach
15 oz part-skim ricotta
2 cups shredded part-skim mozzarella
3 cups no-salt-added marinara
1 egg

View recipe grocery list

Instructions

1Roast sliced zucchini and mushrooms at 425°F for 15 minutes.
2Wilt spinach; squeeze dry. Mix ricotta with the egg and spinach.
3Layer sauce, noodles, ricotta mixture, vegetables and mozzarella in a 9×13 pan.
4Bake covered at 375°F for 30 minutes, then uncovered 15 minutes. Rest 10 minutes before slicing.

Nutrition per serving

360

Calories

21g

Protein

38g

Carbs

Fiber

390mg

Sodium

Estimates only. For nutrition guidance tailored to your labs and conditions, ask about our Nutrition Medical Review or build a personalized meal plan.