1 Box of Whole Grain Lasagna Noodles, boiled to directions on the box and set aside

1 Large Eggplant, diced to 1/2″

15 oz. Part Skim Ricotta

10 oz. frozen Chopped Spinach, thawed and drained

3 Cups Shredded Mozzarella (I used 2% Milk)

1/4 Cup Parmesan Cheese, grated

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

1 Sweet Onion, Chopped

1/2 tsp salt, divided 

2 Cloves Garlic, minced

1 Zucchini, Diced

2 Portabello Caps, diced

2 Tbsp Avocado Oil

Béchamel Sauce:

4 Tbsp Unsalted Butter

4 Tbsp White Whole Wheat Flour

4 Cups of Milk (I use 1%)

1/4 tsp Nutmeg

1/4 tsp finely ground black pepper


Heat a large skillet on high heat. Add 1 Tbsp of oil, onions and 1/8 tsp salt. Stir and sauté until almost transluscent (about 10 min on medium heat). Add 1/2 Tbsp of oil, Eggplant, Oregano, Basil and 1/4 tsp salt. Stir and sauté for 10 min. Add another 1/2 Tbsp of oil, mushrooms, and 1/8 tsp of salt. Stir and sauté for another 7 min. Finally add Zucchini. Stir and sauté for an additional 5 min. 

To Make The Béchamel Sauce:

Melt Butter in a 8 quart saucepan. Whisk in Flour to create a roux. Slowly whisk in milk until smooth. Bring to a boil and lower the heat to medium low. Keep whisking until thickens (about 10 min). Add Parmesan cheese, Spinach, Nutmeg and pepper. Stir and set aside. 

Mix Ricotta and 1.5 cups of Mozzarella. 

To Assemble

Using a large glass Casserole baking dish, grease with cooking spray. Spread béchamel sauce to cover bottom of dish. Layer noodles over the sauce. Spread veggie mixture and spread Ricotta on top. Then more noodles, sauce, veggies and Ricotta. Finish with final layer of noodles, sauce and remaining 1.5 cups of Mozzarella. Spray foil wrap with cooking spray so cheese doesn’t stick while baking. Cover tightly. Bake at 375F for 35 min. Uncover and bake additional 15 min. Let cool for 15 min before serving. 

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Rating: 5.0/5 (2 votes cast)



  • 1 Box Whole Wheat Lasagna Noodles
  • 2 Tablespoons Avocado Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole Red Bell Pepper, Diced
  • 24 ounces, Baby Bella Mushrooms, Chopped
  • 2 small Zucchini, Diced
  • 1 large Eggplant unpeeled, diced in chunks
  • 1 can (28 Ounce) No Salt Added Diced Tomatoes
  • 1 can (8oz) No Salt Added Tomato Sauce
  • 1/2 cup White Cooking Wine
  • 1/4 cup Fresh Parsley, Chopped
  • 1/2 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 containers (15 ounces each) Ricotta Cheese
  • 2 whole Eggs
  • 1 box (10 oz. each) frozen chopped spinach, thawed and water pressed out
  • 1/2 cup Grated Parmesan
  • Freshly Ground Black Pepper
  • 1 pound Shredded Mozzarella Cheese


Heat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil or parchment paper with cooking spray in between layers to prevent sticking.

Heat olive oil in a large skillet or 4 quart dutch oven over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Add eggplant and cook an additional 3 min. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes and sauce. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, spinach, Parmesan cheese, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Serves 12.

Nutrition Facts
User Entered Recipe
  12 Servings
Amount Per Serving
  Calories 381.7
  Total Fat 15.4 g
  Saturated Fat 8.0 g
  Polyunsaturated Fat 0.8 g
  Monounsaturated Fat 5.4 g
  Cholesterol 60.4 mg
  Sodium 466.9 mg
  Potassium 395.3 mg
  Total Carbohydrate 38.6 g
  Dietary Fiber 8.5 g
  Sugars 5.5 g
  Protein 26.0 g
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Rating: 5.0/5 (3 votes cast)

Another yummy recipe from Its really simple to make and kids can definitely participate with spreading and scooping!


8 cooked lasagna noodles

nonstick cooking spray

1 cup ricotta cheese

1/3 cup grated Parmesan

1  Large Egg

2 cups Trader Joe’s No Salt Added Marinara Sauce

1-1/2 cups fresh baby spinach or 10 oz. frozen bag, thawed and drained well

1 cup part skim shredded mozzarella, divided


Heat oven to 375 F. Grease an 8×8 casserole baking dish with the cooking spray; add 1 cup of sauce and spread it it around. Set aside. I’m a mixing bowl, mix ricotta, parmesan, egg and spinach with half of the mozzarella. Working with one noodle at a time, spread about 2-3 Tbsp of mixture. Starting at one end, roll up the noodle gently yet snugly and arrange them seam side down on the baking dish. Pour remaining pasta sauce over assembled rolls then sprinkle with mozzarella and bake for 20-25 min or until golden , melted and bubbly!

8 Servings
Amount Per Serving
  Calories 168.7
  Total Fat 5.2 g
  Saturated Fat 2.4 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.7 g
  Cholesterol 13.3 mg
  Sodium 332.9 mg
  Potassium 69.8 mg
  Total Carbohydrate 21.5 g
  Dietary Fiber 0.9 g
  Sugars 4.6 g
  Protein 8.8 g
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Rating: 5.0/5 (6 votes cast)