Veggie Lasagna

Veggie Lasagna

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"Delicate layered spinach lasagna with vegetarian tomato-basil sauce uses oven-ready noodles for easy preparation."
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1 h 10 m servings 529 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1723 mg
  • 69%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x13-inch (33 x 23 cm) lasagna pan lightly with oil.
  2. Saute onions and garlic in oil over medium heat. Set aside to cool.
  3. In a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, spinach and sauteed onions.
  4. In another bowl mix Veggie Ground Round with 3 cups tomato sauce.
  5. Layering: Spread 1/2 cup of the reserved tomato sauce on the bottom of pan and set 3 lasagna noodles in the sauce. Cover noodles with half of the Veggie Ground Round mixture and 1 cup of shredded cheese. Arrange 3 noodles on top followed by the spinach mixture. Spread on remaining Veggie Ground Round mixture followed by 1 cup of shredded cheese. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce. Top lasagna with remaining shredded cheese.
  6. Bake in the preheated oven for 45 minutes or until the noodles are tender.


  • 8 ounces tofu can be substituted for ricotta cheese, if desired.



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