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Healthy In A Hurry: Veggie Lasagna


This week’s Healthy In A Hurry recipe is one I have been making since I was in law school…in other words a looong time! I love this recipe because it is a hearty one-dish meal, is very easy to make, and has the perfect mix of tons of great flavors.

Prep time for this one is about 25 minutes, and then the baking time is 45 minutes, so total in takes over an hour, but once you’ve got it in the oven, you can move on to other things. So, with a prep time of less than a half an hour, I figured it still qualifies as an “in a hurry” dish!

This lasagna is healthy with lots of veggies and some low fat cheeses. And, you don’t even need to cook the noodles before you assemble the dish, since they cook right in the sauce.

Veggie Lasagna



1 T. olive oil

2 cups sliced mushrooms

2 cups (2 small or 1 large) sliced zucchini

1 jar (26 oz.) prepared spaghetti sauce (I like Trader Joe’s organic tomato sauces)

1 can (14.5 oz.) Italian-style diced tomatoes with liquid

1/2 tsp. oregano

1/4 tsp. ground red pepper


1 container (15 oz.) low-fat ricotta cheese

1/4 cup freshly grated Parmesan cheese

1 large egg, lightly beaten

1 T. chopped fresh parsley

1/2 tsp. salt

8 to 10 uncooked whole grain lasagna noodles

2 cups shredded part-skim mozzarella cheese, divided


1. Heat oven to 375 degrees.

2. Heat oil in large skillet over medium-high heat. Add mushrooms and zucchini. Cook 5-7 minutes until tender.

3. Stir in the spaghetti sauce, diced tomatoes with liquid, oregano, and pepper. Set aside.

4. Lightly coat a 9 X 13 glass baking dish with cooking spray.

5. Combine ricotta, Parmesan, egg, parsley, and salt in medium bowl.

6. Spread 2 cups sauce over bottom of prepared dish. Arrange 4-5 lasagna noodles lengthwise and slightly overlapping over the sauce.

7. Spread all of the cheese mixture over the noodles, and then sprinkle evenly with 1 1/2 cups mozzarella.

8. Pour 1 1/2 cups sauce on top of the mozzarella. Layer remaining noodles over sauce, and then top noodles with remaining mozzarella.

9. Cover with foil and bake 20 minutes.

10. Uncover and bake 20-25 minutes more until bubbly. Let stand 10 minutes before serving.

Makes 8 servings.

Per serving: 380 calories, 15 gm total fat, 42 gm carbohydrates, 19 gm protein.

I know this recipe looks long, but believe me – it comes together pretty quickly, and it’s very easy. It’s a great healthier alternative to traditional lasagna. I hope you’ll give it a try!

Download the recipe here: One Move Forward’s Healthy In A Hurry Veggie Lasagna