Jeanne Main Dishes

Veggie Lasagna

This is a Weight Watchers inspired recipe that our family has latched onto.  You won’t even miss the meat!



  • 1 jar (28oz) spaghetti sauce
  • 6 uncooked lasagna noodles
  • 1 container (15oz) ricotta cheese
  • 1-2 cups sliced or chopped raw veggies (such as mushrooms, carrots, broccoli & bell peppers)
  • 1 package (8oz) shredded mozzarella cheese


Preheat 375°.  Spray 9×11 dish with nonstick cooking spray.  Spread 1/3 of sauce on the bottom of the dish, arrange 3 noodles in a single layer over the sauce.  Top with another 1/3 of the sauce, all of the ricotta cheese and veggies, and 1/3 the mozzarella cheese, then remaining noodles in a single layer.  Spread evenly with remaining sauce.  Cover the dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour.  Sprinkle with remaining mozzarella cheese, bake uncovered 5 minutes longer.  Let stand 5 minutes before cutting.


Katy, Texas

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