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All Veggie Lasagna

 All Veggie Lasagna
"People often tell me you can't call something 'lasagna' if it doesn't have meat. Then they try this dish and ask for the recipe," shares Kim Bender of Aurora, Colorado.
12 ServingsPrep: 20 min. Bake: 1 hour + standing


  • 2 cups (16 ounces) 1% cottage cheese
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 2 tablespoons minced fresh parsley
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 9 uncooked lasagna noodles
  • 2 medium carrots, shredded
  • 1-1/2 cups broccoli florets
  • 4 ounces fresh mushrooms, sliced
  • 1 small zucchini, thinly sliced
  • 1 small yellow summer squash, thinly sliced
  • 2 cups fresh spinach
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • Preheat oven to 350°. In a bowl, combine the cottage cheese,
  • ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in.
  • baking dish coated with cooking spray. Top with three noodles and a
  • third of the cheese mixture. Sprinkle with half the carrots,
  • broccoli, mushrooms, zucchini and squash. Top with a third of the
  • remaining sauce.
  • Arrange half the spinach over spaghetti sauce; sprinkle with a third
  • of the mozzarella cheese. Repeat layers of noodles, cheese mixture,
  • vegetables, sauce, spinach and mozzarella. Top with the remaining
  • noodles, cheese mixture, sauce and mozzarella.
  • Cover tightly and bake 45 minutes. Uncover; bake 15 minutes longer or

2 of 2

All Veggie Lasagna (continued)

Directions (continued)

  • until noodles are tender. Let stand 15 minutes before cutting.
  • Yield: 12 servings.
Nutritional Facts: One serving (1 piece) equals 234 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 572 mg sodium, 25 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.