With its kaleidoscope of colorful vegetables, this vegetable lasagna is as hearty and delicious as it is nutritious. It will quickly become a favorite of your entire family—even the omnivores. This lasagna is even better warmed up the next day if there's any left.
Ingredients1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium summer squash (about 8 inches long), such as zucchini or crookneck, sliced
1 1/2 cups chopped broccoli
2 garlic cloves, minced
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 teaspoon low-sodium herbal seasoning
4 ounces (6 sheets) whole wheat lasagna noodles, uncooked
One 24-ounce jar reduced-sodium marinara sauce
2 cups packed chopped kale
1 1/2 cups shredded plant-based cheese (i.e. Daiya)
Heat the olive oil in a large skillet. Add the onion, bell pepper, summer squash, broccoli, garlic, black pepper, oregano and herbal seasoning. Saute for about 7 minutes.
Preheat the oven to 375 degrees F.
Pour 1/2 cup of the marinara sauce into a deep rectangular baking dish (about 7 x 10 inches) and spread it evenly over the bottom of the dish. Place three lasagna noodles side by side on top of the sauce. In even layers, add about half of the vegetable mixture, then 1 cup kale, half of the remaining marinara sauce, and 3/4 cup plant-based cheese. Place the remaining three noodles on top and repeat the layers with the remaining ingredients.
Cover the baking dish with a lid or foil and bake for 1 hour. Remove the cover and cook for an additional 15 minutes, or until the dish is golden and bubbly.
Cut the lasagna into six servings and serve immediately.
Note: This thick, vegetable-rich lasagna recipe is best prepared in a small, deep baking dish (about 7 x 10 x 3 1/2 inches) rather than a shallow 9 x 13-inch baking dish.
Per serving:Calories: 222
Carbohydrate: 28 g
Fiber: 6 g
Protein: 13 g
Total fat: 7 g
Saturated fat: 1 g
Sodium: 211 mg
Star nutrients: Vitamin A (128 percent DV), vitamin B6 (11 percent DV), vitamin C (77 percent DV), calcium (8 percent DV), iron (13 percent DV)
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