Vegetable Lasagna
Servings Prep Time
8Servings 20Minutes
Cook Time Passive Time
1Hour 80Minutes
Servings Prep Time
8Servings 20Minutes
Cook Time Passive Time
1Hour 80Minutes
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Cook lasagna noodles following packaged directions. In a colander, drain and run under cold water until cool to the touch.
  3. Complete steps 3-9 while noodles cook. (Optional to skip this step and add uncooked pasta in Step 10).
  4. Rinse greens, mushrooms, and zucchini. Peel garlic.
  5. Grate mozzarella cheese. Set aside 1/4 cup grated cheese for topping lasagna.
  6. In a medium bowl, add spinach, mushrooms, and zucchini. Stir in 1/4 tsp of the salt. Set over a colander to drain. When completely drained, pat veggies dry with paper towels.
  7. Stir garlic, basil, oregano, remaining 1/4 tsp salt and black pepper into canned tomatoes to make the sauce. Mix in can.
  8. In a medium bowl, crack egg and beat with a fork. Add cheeses and mix.
  9. Lightly coat a 9-by-13 inch baking dish with non-stick cooking spray. Spread 1/2 cup tomato sauce in bottom of the dish.
  10. Layer 3 noodles over sauce. Then layer 1 cup cheese mixture, 1.5 cups veggies, and 2/3 cup tomato sauce. Repeat layers 2 more times, ending with noodles. Cover with remaining sauce and reserved cheese.
  11. Bake until cheese is melted and lightly browned on top and lasagna is bubbly, about 45 minutes. Remove from oven. Let cool 10 minutes before cutting.
Recipe Notes

Serving Size: 1/8 of lasagna

Using whole wheat noodles can be an easy way to get in whole grains. Whole grains are not processed like other grains and provide additional fiber and nutrients. The recipe contains vegetables such as spinach, mushrooms and zucchini, but these can easily be substituted for other fresh, canned or frozen vegetables. Leftovers can easily be frozen and reheated. Check out the produce index for additional information!

Whole wheat noodles are more filling, contain more fiber, minerals and vitamins compared to more refined and processed grains such as white flour and white rice. Tomatoes keep our eyes and skin healthy and protect us again infections. These foods also help us absorb iron from foods which is important for our blood cells. As iron helps deliver oxygen through our body to give us energy and is especially important for pregnant women and children because of the growth that occurs during those stages. Calcium is important for strong bones and teeth, as well as keeping your muscles, heart and nerves healthy. Fiber helps keep our hearts healthy and helps reduce constipation.