“This vegetarian lasagna is lower in fat compared to the traditional version. Freeze leftovers in single serve portions and take it for a quick lunch on another day. Developed by Nadine Day for The Heart and Stroke Foundation.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 375º F (190º C).
  2. Cook the lasagna noodles according to package directions. Drain and set aside.
  3. To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.
  4. To make the lasagna: Line the bottom of a 9 x 13 inch (3 L) baking dish with 3 lasagna noodles. Top with half of the ricotta cheese, half of the sauce and half of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.
  5. Bake for 30 minutes or until the cheese is starting to brown.

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