• Cooking Time:
  • Servings: 8
  • Preparation Time:



  • 4-1/2 to 6-1/2 cups spaghetti sauce
  • 8 oz. lasagna noodles, uncooked
  • 15 oz. ricotta cheese (low fat)
  • 8 oz. fontina cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1 cup chopped onion
  • 1-1/2 cup sliced carrots
  • 2 cups sliced zucchini
  • 1 cup sliced mushrooms, fresh
  • 1 tsp. minced garlic
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. nutmeg (mixed into ricotta cheese)


  • Preheat oven to 350 degrees. Sauté onions and garlic in small amount of olive oil. To this
  • mixture add carrots and zucchini (add zucchini last so it doesn't become overcooked). Mix
  • nutmeg into ricotta cheese. Set aside.
  • In lightly greased baking pan (9 x 13), spread about 1 cup of spaghetti sauce on bottom of
  • pan. Arrange a layer of uncooked lasagna noodles. Top with more spaghetti sauce,
  • making sure to cover the lasagna noodles completely (this is the key to cooking the
  • noodles thoroughly).
  • Next add layer of ricotta cheese (already mixed with nutmeg). Sprinkle fontina cheese on
  • top of ricotta, then top with spaghetti sauce and another layer of noodles.
  • Note: Don't be concerned with empty spaces between noodles. The noodles will expand when baked.
  • Cover noodles again with spaghetti sauce. Next add a layer of sautéed vegetables, scatter
  • mushrooms on top of other vegetables and sprinkle dried
  • basil and dried oregano over that. Top with spaghetti sauce and noodles.
  • Continue layering until you reach the top of the pan. Top off with fontina cheese and
  • sprinkle with Parmesan cheese. Bake at 350 degrees for 45-55 minutes until lightly
  • browned and bubbling. Allow to stand 15 minutes before cutting. Serves six, eight or 10
  • people, depending on portion size.

Categories: Dairy  Mushroom  Pasta  Vegetable 
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