Healthy Vegetable Lasagna


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This recipe can be completely assembled and baked up to 2 days ahead of time. Cover and store in the refrigerator. It's creamy but not heavy. The broccoli adds a wonderful crunch, and the mushrooms and olives a great flavor.

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  • 1 Tbs. olive oil
  • 1/2 large onion, chopped
  • 3 C. sliced mushrooms
  • 2 cloves roasted garlic, minced
  • 3 C. broccoli florets, blanced
  • 1/4 C. sliced black olives
  • 1 C. low-fat ricotta cheese
  • 1/2 C. silken tofu
  • 2 Tbs. packed soy protein powder
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 1 (8-oz.) package whole wheat lasagna noodles
  • 3 C. tomato sauce
  • 12 oz. shredded soy mozzarella

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Preheat oven to 350 F. Heat olive oil in a nonstick skillet; add onion and cook until soft, about 5 minutes. Add mushrooms and garlic and cook until mushrooms are soft, about 3 minutes longer. Remove from heat and add broccoli and olives. Mix gently. Combine ricotta cheese, tofu, soy protein powder, and herbs in a medium bowl until blended. Bring 4 quarts water and 1/2 tsp. olive oil to a boil. Add lasagna noodles and boil 12 minutes or until tender. Drain and rinse under warm water. Moisten the bottom of a 9X9-inch pan with 2 Tbs. of the tomato sauce. Put down a single layer of noodles. Spread with one-third of the ricotta mix, one-third of the vegetables, 2/3 C. tomato sauce, and one-fourth of the mozzarella. Repeat twice. Cover with remaining noodles, tomato sauce, and mozzarella. Bake in a preheated oven for 45 minutes or until bubbling.

Yield: 6 servings

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