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November 17, 2020 • Healthy Eating & Nutrition

A Delicious Plant-Based Family Meal

veggie lasagna

Dr. Ann’s Vegetable Lasagna

Serves 8

This is one of my favorite ways to get kids that “hate” veggies to eat them!


  • 9 lasagna noodles (Barilla “no boiling required” brand is easiest)

  • 1, 8-oz. container of sliced, fresh mushrooms

  • 1 cup pre-packaged shredded carrots

  • 1 medium yellow onion, chopped

  • 3 tbsp EVOO

  • 1, 15-oz. can of tomato sauce

  • 1, 12 oz. can of tomato paste

  • 1 small can of sliced black olives

  • 3 tbs of fresh basil

  • 1, 1/2 tsp of dried oregano

  • 1, 10-oz. package of frozen chopped spinach, thawed, and squeezed to remove water

  • 1 cup of low-fat cottage cheese

  • 1 cup of part-skim ricotta cheese

  • 4 cups of shredded mozzarella cheese

  • 1, 3-oz. container of shredded Parmesan cheese



Preheat the oven to 375 degrees. In a large skillet, sauté the mushrooms, carrots, and onions in olive oil until tender. Stir in tomato sauce, paste, olives, spinach, basil, and oregano. Mix cottage cheese and ricotta together in a separate bowl. Place a single layer of lasagna noodles in a PAM’ed 13×9 baking dish. Spread with a layer of cottage cheese/ricotta mixture, spinach/tomato mixture, and mozzarella/Parmesan mixture to cover the noodles. Repeat layers (3 of each). Bake at 375 for about 40 minutes or until bubbling. Let stand for a few minutes before serving.