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  • Healthy Serving: Recipe Directory

  • Whole Wheat Vegetable Lasagna

  • Ingredients:

    (8 servings)

    • 1/2 cup extra virgin olive oil
    • 1 clove of garlic, chopped, crushed
    • 2 cups of chopped red onion (about 1 medium-sized onion)
    • 10 oz. box of mushrooms (sliced or whole) or defrosted spinach
    • 28 oz. can of crushed tomatoes or tomato sauce
    • 2 cups of part-skim ricotta cheese
    • 2 large raw eggs
    • 6 oz. of part-skim mozzarella cheese
    • 8 oz. of whole wheat lasagna noodles

    Optional: Dried oregano, basil and/or black pepper

    Cook the lasagna noodles as directed. Heat the olive oil in a pan large enough to hold the vegetables. Add the garlic. Stir in the chopped onions. Cook until soft for about 6 to 8 minutes. Add the mushrooms or spinach, stir to combine. Cook the vegetables about 5 minutes or longer. The longer you cook them, the softer they become. While the vegetables are cooking, scramble the eggs in a large bowl. Stir in the ricotta cheese. Season with any herbs or pepper. When the onions and mushrooms are cooked, stir in the can of tomatoes.

    To assemble: Put some of the vegetable mix in the bottom of the pan. Place 3 to 4 cooked lasagna noodles over the vegetables. Spread a layer of ricotta cheese mix over the noodles. Top with about 1/3 of the mozzarella cheese. Drop some of the vegetable mix on the cheese and start another layer of noodles. There is no "right" way to layer this. You can use any order. Continue to layer until all of the ingredients are used.

    Per serving:

    • 440 calories for 1/8 of the pan
    • 2 vegetables
    • 1 starch

    This recipe is a "Mary's Meal," based on the work of Mary Flynn, PhD, registered dietitian at The Miriam Hospital.

    Learn more about Mary's Meals.

    Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.