Vegetable Lasagna

READY IN: 1hr 16mins
Recipe by Audrey M

Only 5 WW points.

Top Review by maureenebrown

This is the best lasagna I've ever made. I modified it once to include Japanese eggplant and a second time I added about 1/2 cup leftover taco turkey meat. So delicious and easy!

Ingredients Nutrition


  1. Combine frozen vegetables with garlic and microwave 10 minutes or until tender.
  2. Drain Coat a non-stick pan with cooking spray.
  3. Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes.
  4. Add carrots; cook 3 minutes more.
  5. Stir in cottage cheese, egg substitute, Parmesan cheese and parsley.
  6. Arrange 3 lasagna noodles in a single layer in 13x9 inch pan.
  7. Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese.
  8. Repeat layers, cover with foil and bake at 350° for 50 minutes.
  9. Remove foil and bake 10 minutes more.
  10. Let stand 15 minutes before serving.

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