Vegetable lasagna



  • 1 package whole-wheat lasagna noodles
  • Non-stick spray coating (Pam®, etc.)
  • 1 medium zucchini, shredded
  • 1 cup spinach, chopped
  • 4 medium carrots, shredded
  • 1 cup chopped green onion
  • 4 cups (2 lb.) part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 3 cups spaghetti sauce (look for a variety with no sugar, for example, Francesco Rinaldi Traditional)


  1. Cook lasagna noodles according to package directions. Or, make your life easier and look for “no-boil” whole-wheat lasagna noodles.
  2. Heat oven to 350° (or otherwise directed by pasta brand).
  3. Stir zucchini, spinach, carrots, green onion and ½ cup mozzarella cheese into ricotta.
  4. Spread a third of pasta sauce on bottom of a 13"x9"x2" baking dish. Arrange pasta pieces lengthwise over sauce. Spread half of cheese and veggie mixture over pasta.
  5. Arrange 3–4 additional pasta pieces over cheese. Repeat layering with sauce, pasta and cheese mixtures. Top with the rest of the sauce and sprinkle with ½ cup mozzarella cheese.
  6. Cover with foil.
  7. Bake at 350° for 40–45 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Makes 10–12 servings.