Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"Life is a combination of magic and pasta."
-Fellini, Italian Filmmaker

The refrigerator light goes on...

There's no doubt that lasagna takes some time to make but it is worth it. Having a bunch of leftovers doesn't hurt at all, either. Roasting the veggies first brings out their rich flavors.


Vegetarian Lasagna

Servings: 8 | Serving size: 1/8th lasagna

Cooking Time: 120 Minutes

Leftovers are great. Freezes fairly well but it's best to divide individual servings into zipper bags.

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

1 lb eggplant
spray olive oil
1 lb crimini mushrooms (quartered)
1/2 cup shallots (minced)
1 lb frozen chopped spinach
15 ounces reduced-fat ricotta cheese
1 ounce Pecorino-Romano (grated)
2 Tbsp flat leaf parsley
2 Tbsp fresh oregano
2 Tbsp fresh rosemary
2 Tbsp fresh thyme
2 1/2 cups tomato sauce
9 ounces no-boil lasagna noodles
1 ounce Parmigiano-Reggiano (grated)
6 one-ounce slices part skim milk mozzarella

Preheat the oven to 350°F.

Slice the eggplant lengthwise about 1/2 inch thick. Lay the slices on a cookie sheet and spray lightly with olive oil. Place the cookie sheet in the preheated oven.

Turn the eggplant once after they have cooked for ten minutes and let bake for ten minutes longer.

While the eggplant is cooking, quarter the mushrooms and mince the shallots. Place them in a large non-stick skillet.

After the eggplant is removed from the oven, place the mushrooms and shallots in the oven and increase the temperature to 425°F.

Open the oven and stir the mushrooms about every 5 minutes. They will take about 15 - 20 minutes to cook.

While the mushrooms are cooking and the eggplant is cooling, place the spinach in a strainer and press with a rubber spatula until there is no excess water left. Place the spinach in a bowl with the ricotta cheese and Pecorino-Romano.

The mushrooms are done when they have shrunk by about half and there is very little water in the bottom of the pan. They should be a roasted brown color. Remove them and let cool.

Reduce the heat of the oven to 375°F.

Mince the herbs and add them to the spinach and fold together.

Fold the cooled mushrooms into the spinach. Fold the ricotta cheese into the spinach until well blended.

Place about 1/3 of the jar of tomato sauce in the bottom of a 2 quart oblong pan.

Top with 7 lasagna noodles. Top the noodles with the cooked eggplant and then another third of the tomato sauce. Top this with the grated Parmigiano-Reggiano and then another layer of 5 lasagna noodles.

The next layer is the spinach and mushroom mixture. Press down lightly so that it covers the pan. Top the spinach with another 5 lasagna noodles and then the last 1/3 of the tomato sauce.

Place 6 ounces mozzarella of slices on top of the tomato sauce and then cover with foil.

Bake for 50 minutes covered and then ten minutes uncovered. Turn on the broiler for the final 3 or 4 minutes to lightly brown the cheese.

Nutrition Facts

Serving size: 1/8th pan

Servings: 8

Amount Per Serving

Calories 380 Calories from Fat 112
% Daily Value
Total Fat 13g 20%
    Saturated Fat 7g 34%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 34mg 11%
Sodium 575mg 24%
Total Carbohydrates 43g 14%
    Dietary Fiber 6g 26%
    Sugars 8g
Protein 26g
Vitamin A 151% Vitamin C 52%
Calcium 55% Iron 30%
Vitamin K 234 mcg Potassium 1038 mg
Magnesium 113 mg