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Scrumptious Vegetable Lasagna

“My sister insists I make this every year for a holiday family get-together.” Colleen Cassady - Lancaster, New Hampshire
  • 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 shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese


  • Cook noodles according to package directions.
  • Meanwhile, in a large nonstick skillet coated with cooking spray, saute the squash, zucchini, green pepper, mushrooms and onion in oil until tender.
  • Drain noodles. Rinse in cold water and drain again. Spread 1/4 cup marinara sauce in a 13x9-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.
  • Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition 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.

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