Mostly Vegetable Lasagna

I like to make this the night before. I usually put it together while dinner for the current night is cooking. It also helps the flavors blend more, at least I think so.

Mostly Vegetable Lasagna

Makes 4 servings


  • 1/2 large onion

  • 1 tbsp minced garlic

  • 1/2 cup portabello mushrooms chopped

  • 2/3 cup yellow or red bell pepper strips

  • 1 box frozen chopped spinach, thawed

  • 1 tbsp butter

  • 2/3 jar of low calorie marinara sauce

  • 1 ounce prosciutto ham, chopped

  • 5-6 no-boil lasagna noodles

  • 1/2 container of low-fat ricotta cheese

  • 1 ounce goat cheese

  • 1/4 cup egg beaters

  • salt

  • pepper

  • Italian spice mix

  • 1/4 cup low fat shredded mozzarella


  1. Saute vegetables in the butter until onions start to caramelize

  2. Drain the spinach and squeeze as much of the water out as possible

  3. Mix the ricotta, goat cheese and egg substitute in a bowl, add a bit of Italian spice mix

  4. Add the garlic, salt and pepper to taste to the marinara sauce

  5. In a small loaf pan, ladle enough marinara to cover the bottom of the pan

  6. Place a lasagna noodle on top of the sauce

  7. Spread a thin layer of the ricotta mixture on top of the noodle

  8. sprinkle about 1/4 of the sauteed vegetables

  9. add in the prosciutto

  10. Add a thin layer of spinach

  11. Ladle marinara over the layer

  12. Repeat steps 6-11, 3 or 4 times (depending on how much ingredients you have), ending with a noodle on top. Layer marinara over the last noodle then top with the shredded mozzarella

Wrap the pan in plastic wrap and place in the refrigerator overnight.

When ready to bake, preheat oven to 375 degrees. Remove the plastic wrap and place aluminum foil over the pan, tenting it a bit so it does not stick to the cheese. Place the loaf pan on a middle rack and bake for 45 minutes. Remove the aluminum foil and bake for another 10-15 minutes.

Remove from oven and let sit 10 minutes before slicing and serving.

Serve with some nice garlic bread

Nutrition (approximate based on MY ingredients, yours may vary!)

Calories: 286
Calories from Fat: 134
Total Fat: 14.9g
Saturated Fat: 8.3g
Trans Fat: 0.0g
Cholesterol: 47mg
Sodium: 512mg
Total Carbohydrates: 22.5g
Dietary Fiber: 3.5g
Sugars: 6.3g
Protein: 16.7g