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Healthy Recipe for Vegetable Lasagna. By Our Foodie and Pharmacy Student, Emma Robinow.

I read food blogs like it’s my job and I always love to try new recipes. Living on a student budget, I don’t have much money to spend on food, so I love recipes that are healthy, taste good, and make a lot of food. I try to bring leftovers for lunch every day so that I have a satisfying lunch at a minimal cost that I know I will enjoy. Here is a recipe for vegetable lasagna that I love to make on the weekend – the prep and cooking time together take about an hour and a half and the result is amazing!

Vegetable Lasagna


1 jar of pasta sauce (I typically use Newman’s Own Tomato and Basil sauce)

16 oz 2% cottage cheese

½ cup grated parmesan cheese

9 whole wheat lasagna noodles

8 oz grated mozzarella cheese

4 cups mixed vegetables (I like to use spinach, mushrooms, carrots and broccoli)

  1. Preheat oven to 400 degrees F and spray an 11 x 8 glass baking dish.
  2. Place three uncooked noodles in the bottom of the baking dish.
  3. Cover with 1/3 of pasta sauce, 1/3 of cottage cheese, 1/3 of mozzarella cheese and 1/3 of vegetable mixture.
  4. Repeat until all ingredients are used and then sprinkle parmesan cheese on top.
  5. Cover with aluminum foil and bake for 1 hour.

I hope you enjoy this vegetable lasagna as much as I have. On days when I have a little extra time and energy, I like to make roasted red pepper, artichoke, and rosemary focaccia to serve with it (see the photo below) – there’s nothing better than soaking up the sauce from the lasagna with fresh bread. Enjoy!


Recipe slightly adapted from: www.katheats.com

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