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Whole-Wheat Vegetable Lasagna

Whole-Wheat Vegetable Lasagna

Nutrition & Movement

This lasagna for veggie lovers has plenty of vitamins, protein and other nutrients from the mixture of vegetables and cheeses.

Servings: 8


  • 1 (16-ounce) package whole-wheat lasagna noodles
  • 1 teaspoon vegetable oil
  • 1 (10-12-ounce) package fresh spinach (or frozen, thawed and drained)
  • 1 (16-ounce) container low-fat cottage cheese
  • 1/2 cup part-skim ricotta or mozzarella cheese
  • 2-3 teaspoons Italian seasoning (oregano, basil, etc.)
  • Cooking spray or vegetable oil to grease pan
  • 2 cups red pasta sauce (approximately 24-ounce jar)
  • 1 (10-12-ounce) package broccoli
  • 1 (10-12 ounce) package mixed frozen vegetables (your choice)
  • 1/2 cup white pasta sauce
  • Few handfuls of shredded cheese (2% fat )
  • 5-6 cheese slices


  1. Cook lasagna noodles according to package directions for al dente noodles, adding 1 teaspoon oil to water so noodles don't stick as they cool. Drain and set aside.
  2. Mix together spinach, cottage cheese, ricotta or mozzarella cheese and Italian seasoning.
  3. Heat oven to 350° F (175° C). Spray or brush a 9x13-inch baking dish with oil.
  4. Spread 1 cup red sauce on bottom of pan and top with half of the lasagna noodles, overlapping noodles slightly.
  5. Layer spinach and cheese mixture, topped by the thawed broccoli and vegetable mix. Top with 1/2 cup white sauce. Repeat lasagna noodle layer and top with 1 cup red sauce.
  6. Top with shredded cheese and cheese slices.
  7. Cover with foil and bake covered 40 minutes. Uncover and bake 10 minutes more.
  8. Remove from oven and let stand 10 minutes before serving.

This recipe is courtesy of

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