Vegetarian Lean Lasagna Recipe



Vegetarian Lean Lasagna

Happy Monday!  Another Meatless Monday recipe idea to solve that “What’s For Dinner?” question.

This recipe is loaded with nutrients, low in fat, but tastes great. 

I have served this on countless occasions and been asked for the recipe time & time again. Here’s what you need to make this tasty Lean Vegetarian Lasagna


12 oz chopped mushrooms

3 cups prepared tomato sauce

1 tsp dried basil

1 tsp dried parsley

1 tsp dried oregano

1/2 medium-sized yellow onion

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

6 cups chopped fresh spinach

2 cups fat-free ricotta cheese

1/4 teaspoon nutmeg

9 lasagna noodles

2 cups shredded part-skim mozzarella

Canola-oil cooking spray

To prepare:

Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion over low heat for 2 minutes.  Add tomato sauce, all spices and mushrooms and simmer until mushrooms are cooked down. Remove pan from heat. 

In a bowl, combine chopped spinach with ricotta cheese and nutmeg. Bring a large pot of salted water to boil. Cook pasta to al dente. Drain and rinse noodles under cool water. 

To assemble:

Coat a 9″ x 13″ baking dish with cooking spray. Arrange 3 lasagna noodles on the bottom of the dish. Spread a layer of the ricotta/spinach mixture, then a layer of tomato sauce, then one-third of the mozzarella. Repeat layers, ending with a layer of mozzarella on top. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes.