Lotsa Green Lasagna

vegetarian-lasagnaIt’s hard to find ANYONE who doesn’t like lasagna. And once you’ve thrown together the ingredients, your work is pretty much done. No need to hover over the stove. Plus it’s very forgiving! It can easily be left in a low-temperature oven to stay warm when someone’s running late. Reheats well, too.

Makes 6 servings

Recipe: Lotsa Green Lasagna

Summary: Nutrition Facts 211 Calories per Serving, Total Fat 3.5g, Saturated Fat 1g, Cholesterol 12 mg, Sodium 369 mg, Carbohydrate 29g, Fiber 2g, Protein 14g


  1. 6-8 uncooked lasagna noodles
  2. 1 teaspoon olive oil Cooking spray
  3. 1-1/4 cups chopped broccoli
  4. 1 cup chopped carrots
  5. 1/2 cup chopped scallions
  6. 1-1/2 minced garlic cloves
  7. 3 tablespoons all-purpose flour
  8. 1 cup skim milk
  9. 1/4 cup fresh Parmesan cheese
  10. 1/4 teaspoon pepper
  11. 5 oz frozen chopped spinach
  12. 1/2 cup low fat cottage cheese
  13. 1/2 cup low fat mozzarella cheese, shredded
  14. 1/4 cup low fat goat cheese


1. Boil lasagna noodles per directions on the box.
2. Saute carrots, onions, garlic and broccoli in olive oil. Sauté until tender and set aside.
3. Combine mozzarella, goat and cottage cheeses in a bowl. Mix until and set aside.
4. In a saucepan, stir together flour and milk until well blended, then heat to boiling, stirring constantly. Remove from heat when thick (it will take about 5 minutes). Season with pepper and add 1/8 cup of Parmesan. Stir until smooth, then mix in the spinach. Set aside 1/4 cup to use later (for the top layer of the lasagna).
5. Spray a 9×9 inch baking dish with cooking spray. Spread 1/4 cup of the spinach mixture on the bottom. Next, then lay 2-3 lasagna noodles over the spinach mixture (you may need to cut noodles to fit the pan).
6. Pour half the remaining spinach mixture over the noodle layer.
7. Spread half the carrot-onion-broccoli mixture over that, then add another layer of noodles.
8. Pour rest of the remaining spinach mixture on top of the noodles.
9. Spread the rest of the carrot-onion-broccoli mixture over that, then top with a layer of noodles.
10. Spread the reserved 1/4 cup of the spinach mixture over the noodles and sprinkle with 1/8 cup Parmesan cheese.
11. Cover and bake at 375 degrees for 30-35 minutes. Let stand 10 minutes before serving.

CulinaryTradition: Italian

Meatless Monday is a nonprofit public health initiative that encourages going meatless on Monday, reducing meat consumption in order to help prevent disease and increase environmental sustainability. In association with the Johns Hopkins School of Public Health, MeatlessMonday.com is a valuable resource for meatless recipes, articles, and tips.


  1. There’s a veritable vegetable treasure trove in that lasagna. Let others eat theirs with meat!

  2. Thanks for your great lasagna receipe! I should try to prepare…

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