No-Boil Vegetable Lasagna

No-Boil Vegetable Lasagna

0 Reviews
From: Diabetic Living Magazine

Annoyed by cooking lasagna noodles, only to end up fighting with them while they stick together and tear before you can layer them properly in the pan? Try this no-boil method and you'll never boil lasagna noodles again. Don't drain the canned tomatoes—the extra moisture helps cook the noodles to perfection.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 2 (10 ounce) packages frozen mixed vegetables
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes
  • 1 tablespoon Italian seasoning, crushed
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 12 no-boil lasagna noodles
  • 1 (15 ounce) carton part-skim ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 2 cups shredded part-skim mozzarella cheese (8 ounces)
  • ¼ cup freshly grated Parmesan cheese


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Cook frozen mixed vegetables according to package directions; drain and set aside. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
  2. Combine crushed tomatoes, undrained diced tomatoes, Italian seasoning, salt, and garlic powder in a large bowl. Spread 1 cup of the sauce in the prepared dish. Arrange four of the lasagna noodles crosswise in the dish atop the sauce, overlapping the noodles slightly. Spoon ⅔ cup of the ricotta cheese in small spoonfuls over the noodles; spread carefully over the noodles. Top with one-third of the spinach and one-third of the vegetables. Sprinkle evenly with ½ cup of the mozzarella cheese. Repeat layering with half of the remaining sauce, four more noodles, ⅔ cup of the remaining ricotta cheese, half of the remaining spinach, half of the remaining vegetables, and ½ cup of the remaining mozzarella cheese. Repeat with the remaining four noodles, the remaining ricotta cheese, the remaining spinach, the remaining vegetables, and ½ cup of the remaining mozzarella cheese. Top with the remaining sauce.
  3. Cover the dish with foil; place on a foil-lined baking sheet. Bake for 40 minutes. Uncover. Sprinkle with the remaining ½ cup mozzarella cheese and the Parmesan. Bake for 10 to 15 minutes more or until noodles are tender and the lasagna is heated through. Let stand for 15 minutes before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 310 calories; 15 g fat(8 g sat); 2 g fiber; 21 g carbohydrates; 22 g protein; 79 mg cholesterol; 4 g sugars; 5,398 IU vitamin A; 15 mg vitamin C; 389 mg calcium; 2 mg iron; 396 mg sodium; 388 mg potassium
  • Nutrition Bonus: Vitamin A (108% daily value), Calcium (39% dv), Vitamin C (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1½ lean protein, 1½ starch, ½ fat

Reviews 0