whole wheat vegetable lasagna

by Cait on November 14, 2012

There’s something about vegetables that make me so happy.

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Maybe it’s because I love bright colors.

Or maybe it’s just because I love vegetables.

Either way, they make me happy.  And that’s a good thing.

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I’ve been wanting to make lasagna for ages and when I came across Lindsay’s recipe the other day and saw just how simple it looked, I decided to bite the bullet and just finally do it!

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And boy am I glad I did.

Not only is this, as Linsday puts it, “skinny” lasagna, but it’s just flippin’ delicious.

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Whole Wheat Vegetable Lasagna (source)

Serves 9


  • 3 cups chopped veggies of your choice (I used broccoli, zucchini and red and yellow peppers)
  • ½ chopped onion
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 cup fat-free ricotta cheese
  • 1 egg
  • 2 cups fresh spinach
  • 2 cups tomato sauce
  • 12 cooked whole grain lasagna noodles
  • 1 cup reduced-fat mozzarella cheese, shredded


  1. Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
  2. Whisk egg into ricotta cheese and stir in fresh spinach.
  3. Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, ½ of the veggies, and ¾ cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
  4. Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly

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