vegetarian lasagna

vegetarian lasagna

prep time: 45 minutes
cook time: 30 minutes
ready in: 1 hour 15 minutes

makes: 8 servings


  • 8 lasagna noodles
  • 10 oz. package frozen chopped broccoli or spinach
  • 15 oz. can no-salt-added tomato sauce
  • 14.5 oz. can diced tomatoes
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped green or red sweet pepper
  • 1 ½ teaspoon dried basil or oregano, crushed
  • 2 bay leaves
  • 1 clove garlic, minced
  • 1 egg, beaten
  • 2 cups fat free ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 cup (8 oz.) shredded part-skim mozzarella cheese

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook noodles and broccoli separately according to package directions; drain well. Set aside.
  2. For sauce: in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet peppers, basil, bay leaves and garlic. Bring to boil; reduce heat. Simmer, uncovered, for 20-25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
  3. Stir egg, ricotta cheese, Parmesan cheese and black pepper together in a bowl. Stir in broccoli. Spread about 1/3 cup of the sauce in a 19x9x2-inch baking dish (3-quart glass casserole baking dish). Top with half of the noodles, half of the filling and half of the remaining sauce. Repeat layers, ending with the sauce.
  4. Bake, uncovered, in 350 °F oven for 25 minutes. Sprinkle with mozzarella cheese. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving.

per serving: 260 calories, 6g total fat, 3g saturated fat, 40mg cholesterol, 410mg sodium, 31g carbohydrates, 4g dietary fiber, 19g protein