Hearty Vegetarian Lasagna


Share this recipe on Twitter. Share recipe on  Facebook Share this recipe on Delicious. Digg this recipe. StumbleUpon
Share this recipe.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Servings: 4
Calories: 312 per serving
Percent from Fat: 20%
Cusine: Italian
Course: Dinner
Diet: mediterranean
Food as MedicineSM Ingredient: Kale or Chard

Food as MedicineSM Tip

One cup of Swiss chard contains more than 200% of your daily needs of vitamin A.

Culinary Taste Tip

Balsamic or red wine vinegar, coupled with fennel seeds, add a Southern Italian flair to the flavor of the dish.

Culinary Technique Tip

No boil lasagna noodles save a lot of time and can be found at most supermarkets.


3 cups chopped fresh kale or Swiss chard leaves
1 cup packaged julienned (matchstick cut) carrots or thinly sliced carrots
1 (26 ounce) jar spicy tomato basil pasta sauce
1 tablespoon balsamic or red wine vinegar
1 teaspoon fennel seeds
1 (15 ounce) carton fat free ricotta cheese
1/4 cup each: chopped fresh basil leaves and grated Parmesan cheese
2 large egg whites
1/2 teaspoon freshly ground black pepper
6 sheets no-boil lasagna noodles, such as Barilla or Prince brands
1-1/2 cups shredded 2% milk mozzarella cheese


Heat oven to 375 F. Combine kale and carrots with 1/4 cup water in a large saucepan. Cover; simmer over medium heat 3 minutes. Uncover; simmer 4 to 5 minutes or until the water is absorbed, stirring occasionally. Add pasta sauce, vinegar and fennel seeds; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes.

Meanwhile, combine ricotta cheese, basil, Parmesan cheese, egg whites and pepper; mix well. Spoon 1/2 cup of the pasta sauce onto bottom of a 9-inch square baking pan. Arrange 2 of the noodles over sauce. Spread half of ricotta mixture over noodles; top with 1 cup pasta sauce, 1/2 cup mozzarella cheese, 2 more noodles, remaining ricotta mixture, 1/2 cup pasta sauce, 1/2 cup mozzarella cheese, last 2 noodles and remaining pasta sauce. Cover dish with foil. Bake 35 to 40 minutes or until heated through and bubbly. Uncover; top with remaining 1/2 cup mozzarella cheese. Let stand at room temperature 5 to 10 minutes. Cut into squares; garnish with additional basil if desired.

Nutritional Analysis

Total fat (g): 7 - Fat calories (kc): 63 - Cholesterol (mg): 10 - Trans fatty acids (g): 0 - Saturated fat (g): 3.4 - Polyunsaturated fat (g): 0.4 - Monounsaturated fat (g): 0.4 - Fiber (g): 4.6 - Carbohydrates (g): 36 - Sugar (g): 11 - Protein (g): 27 - Sodium (mg): 730 - Calcium (mg): 796.

Comments on Hearty Vegetarian Lasagna

From: Hiroko


From: YvonneinSonoma

I loved it, too. I used a bag of frozen spinach since I had no chard and it was very good.

From: Kristin1947

I had this for dinner Saturday. I doubled the recipe ingredients except the noodles and put everything in a 9x13 pan. My whole family told me this was a keeper and I could make it again any time I wanted to. Thanks for such a wonderful meal idea!!!!!

From: susancoak

This meal looks great

From: marybridge

Prepared this the other evening and was NOT disappointed. It was DELICIOUS! Easy to prepare and rivals my traditional family recipe that takes hours to prepare. Loved it!

Add a Comment