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Healthy Vegetarian Lasagna Recipe

Healthy Vegetarian Lasagna Recipe

Vegetarian Lasagna

Lasagna Noodles


  • 10 ounce Pk frozen chopped Broccoli
  • 14 1/2 ounce Can Tomatoes
  • 15 ounce Can Tomato Sauce
  • 1 cup Chopped Celery
  • 1 cup Chopped Onion
  • 1 cup Chopped Grn/Sweet Red Pepper
  • 1 1/2 teaspoon Dried Basil crushed  Bay leaves Clove garlic minnced Beaten Egg
  • 2 cup Lo-fat Ricotta or Cottage Ch
  • 1/4 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook noodles and broccoli separately according to their package directions; drain well. Set aside.


1. For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer,  uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.

2. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli.

3. Spread about 1/2 cup of the sauce in a 13x9x2″ baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.

4. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.

Healthy Vegetarian Lasagna Recipe
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