Vegetable Lasagna Recipe serves: 8
Prep Time 20 Minutes
Cook Time 80 Minutes
StandTime 10 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 260
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 590 mg
Total Carbs 38 g
Dietary Fiber 5 g
Sugars 14 g
Protein 16 g
Vitamin A 30 %
Vitamin C 70 %
Calcium 10 %
Iron 15 %

Vegetable Lasagna


  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 medium eggplant, cut into 1-inch chunks
  • 2 medium red and/or yellow bell peppers, cut into 1-inch pieces
  • 4 cloves garlic, chopped
  • 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
  • 1 container (16 oz.) nonfat no sodium added cottage cheese
  • 1/2 cup cholesterol free egg substitute
  • 12 no boil lasagna noodles
  • 2 Tbsp. grated Parmesan cheese


  1. Preheat oven to 425°. Spray 13 X 9-inch baking dish with nonstick cooking spray.
  2. Heat Olive Oil in large nonstick skillet over medium-high heat and cook eggplant and red peppers, stirring occasionally, 8 minutes or until tender. Stir in garlic and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Remove from heat.
  3. Combine cottage cheese with egg substitute in bowl; set aside.
  4. Spread 1 cup sauce mixture in prepared dish. Top with 3 lasagna noodles. Spread 1/2 of the cottage cheese mixture over noodles, then top with 3 lasagna noodles. Repeat layers, ending with noodles. Top with remaining sauce mixture.
  5. Cover tightly with aluminum foil and bake 1 hour. Remove foil, then sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted.
  6. Let stand 10 minutes before serving.

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