Vegetarian Lasagna

vegetarian lasagna recipe with whole wheat noodles and spinach

As a child, my mother gave me my choice of dinners on my birthday.  I always… always chose lasagna. Now that I am much older, I still haven’t lost my affection for this wonderful Italian dish.  In order to appease my insatiable desire for my boyhood favorite, I have come up with my lower-fat, vegetarian version.  It takes a little time but is well worth the effort… and this recipe makes excellent leftovers.


1 Box (8 noodles) of whole grain lasagna noodles.
2 bunches of spinach.  (washed thoroughly and chopped)
1 6 oz.. can olives chopped
1 lb chopped mushrooms
24 ounces cottage cheese
8 ounces of low fat mozzarella cheese
4 ounces sharp cheddar cheese


15-oz can crushed tomatoes
15-oz can tomato sauce
Tomato paste to thicken (about 4 tablespoons)
1 clove crushed Garlic
1 tsp Oregano
2 tsp Basil
1 tsp Onion Powder
salt & pepper to taste


BOIL: Cook noodles as directed on package.  Drain and set aside.
SAUTE: Saute mushrooms and spinach in a teaspoon or two of water. When done strain out all excess water and set aside for assembly.
HEAT: Combine all sauce ingredients in a large pot and slowly heat over low temperature.  Set aside for assembly.
PREPARE: Grate cheese and set aside for assembly. To assemble, simply layer noodles, then sauce, then veggies and then cheese in a large (preferably deep dish) cassarole dish.  Repeat until all ingredients are gone or until casserole dish is full.
BAKE: Bake at 375° F for 40 minutes or until cheese is golden brown.  Allow to slightly cool.
FINISH: Serve hot with whole wheat garlic bread & salad. This lasagna “sets up” much firmer after overnight refrigeration.  It makes great leftovers… in fact it’s maybe better the second day!




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6 Responses to Vegetarian Lasagna

  1. Karen says:

    Sounds tasty, but why the fettucine? Why not just all lasagna noodles? I like the combination of veggies you use!

    • admin says:

      Yes it is very tasty! It looks like a mischievous little garden troll messed with our recipe. Sorry about that! The recipe has been corrected, and only lasagna noodles are recommended. Thanks for the comment.

  2. Jen Nikolaus says:

    This sounds fantastic! I was just thinking I wanted to make lasagna next week, so I might have to give this a try! I love that it has mushrooms and olives in it, yum! Pinning to make soon, thanks for sharing!

    ~Jen @

  3. Miz Helen says:

    Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

  4. Karly says:

    Gorgeous dinner! Thanks for linking up with What’s Cookin’ Wednesday!

  5. We love lasagna, so I will most definitely have to make this soon. Have to pin. Thanks for sharing at Thursdays Treasures.

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