Vegetarian Lasagna


A delicious alternative to traditional lasagna. Great for a dinner party, even when entertaining non-vegetarians! For vegans omit the cheeses!

6 servings


  • 1 (16 ounce) can diced tomatoes

  • 1 (16 ounce) package instant lasagna noodles

  • 1 bunch fresh spinach, washed and chopped

  • 2 large carrots, shredded

  • 2 large zucchini, diced

  • 2 summer squash, diced

  • 1 large eggplant, diced

  • 1 large head broccoli, cut into florets

  • 2 teaspoons dried oregano

  • salt and pepper to taste

  • 1 cup shredded mozzarella cheese (Optional)

  • 1 cup ricotta cheese (Optional)


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.

  2. Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.

  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.

Nutrition Facts (per serving)

329 Calories
7g Fat
53g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 329
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 17%
Cholesterol 18mg 6%
Sodium 395mg 17%
Total Carbohydrate 53g 19%
Dietary Fiber 11g 38%
Total Sugars 11g
Protein 17g
Vitamin C 108mg 540%
Calcium 227mg 17%
Iron 5mg 27%
Potassium 1256mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.