Chances are you’re familiar with the greasy and high-fat version of lasagna.  Loaded with meat and unhealthy ingredients, lasagna is one dish we often shy away from. Did you know that with a few changes, you can have a healthy vegetarian version which is lower in fat, full of flavor, quick to prepare and something the whole family will love. Not only that, it’s a great dish for freezing and leftovers are always welcome!

Here I’ve taken the old heavy version of lasagna and given it a healthy vegetarian twist, using simple and time saving ingredients. If you have access to fresh ingredients it’s great, but even in a pinch there is always a quick and easy alternative with ready prepared vegetables. You can also add fresh corn, blanched broccoli, seasonal greens, lentils and more. The limit to this dish is only as high as the edge of your pan!


Smart Vegetarian Lasagna (ovo-lacto vegetarian)

1 large onion, minced
1 to 3 cloves of garlic, minced
1 small tin of sliced mushrooms
1 package of fresh spinach (equal to approx.3cups fresh chopped)
I large container of dry cottage cheese
2 cups shredded low-fat mozzarella or soy cheese
1 large 28oz can of tomatoes (or four medium fresh tomatoes, diced)
12 large dry lasagna noodles
¾ cup grated parmesan cheese or soy parmesan cheese
1 large egg
2 teaspoons dry oregano
1 teaspoon dry basil
Salt and pepper to taste

Simple Method:

1.In a large pot, bring water to boil and cook the lasagna noodles according to the package direction or until al dente. Remember that the noodles will continue to cook in the oven, so it is best not to over cook the noodles in the water.
2.Fry the onions until semi-translucent. Add the garlic, herbs, mushrooms, spinach and tomatoes together in the pan and simmer for 15 minutes.
3.In a large bowl, mix the egg and cottage cheese along with ½ cup of the parmesan cheese.

Assembling the Lasagna

1.On the bottom of the pan, spray a little non-stick spray. Lay one layer of noodles along the bottom.
2.Next, make a layer of the spinach, tomato and mushroom mixture.
3.Add a layer of noodles
4.Add a layer of the cheese and egg mixture
5.Add a layer of the spinach, tomato and mushroom mixture.
6.Add a layer of noodles
7.Add a layer of the remaining cheese and egg mixture
8.Add a layer of the remaining spinach, tomato and mushroom mixture.
9.Sprinkle the grated mozzarella cheese on top.


Bake for 60 to 90 minutes at 350F or until the cheese has melted and is bubbly and filling is hot.  Serve with a tossed mixed green salad and remaining parmesan cheese to sprinkle on top.

This dish makes terrific left-overs for brunch the next day or as a delicious lunch for the kids!