TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
MAKES: 12 servings


  • 9 whole wheat lasagna noodles
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1 large green pepper, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 large sweet onion, chopped
  • 1 tablespoon olive oil
  • 1 jar (25 ounces) marinara sauce
  • 1 carton (15 ounces) fat-free ricotta cheese
  • 9 slices reduced-fat provolone cheese, halved
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese

Nutritional Facts

1 piece: 269 calories, 9g fat (5g saturated fat), 30mg cholesterol, 441mg sodium, 27g carbohydrate (10g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.


  1. Cook noodles according to package directions.
  2. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the squash, zucchini, green pepper, mushrooms and onion in oil until tender.
  3. Drain noodles. Rinse in cold water and drain again. Spread 1/4 cup marinara sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, a scant 1 cup marinara sauce, 2 cups vegetable mixture, 1/2 cup ricotta cheese, six halved slices of provolone cheese, 2/3 cup mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers twice.
  4. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Scrumptious Vegetable Lasagna in Healthy Cooking February/March 2010, p49

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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