Learn how to make Veggie Lasagna, one of Rita's recipes for cooking with less salt.

Veggie Lasagna


  • Homemade spaghetti sauce with unsalted canned tomato products
  • 2 tablespoons olive oil
  • 4 medium carrots, thinly sliced
  • 3 medium zucchini, thinly sliced
  • 6 ounces spinach leaves, washed, torn into small pieces
  • ¼ teaspoon black pepper
  • 1 egg
  • 3 cups reduced-fat ricotta cheese
  • ½ cup + 2 Tbsp. grated Parmesan cheese
  • 12 uncooked whole-grain lasagna noodles
  • 1½ cups shredded 2% mozzarella cheese
  • 1½ cup shredded 2% Monterey Jack cheese
  • ½ cup water


  1. Heat oil in large skillet over medium heat. Add carrots; cook and stir 4 minutes. Add zucchini; cook for 8 minutes or until crisp-tender. Add spinach; cook and stir until wilted. Stir in black pepper.
  2. Preheat oven to 350 degrees. Beat egg in medium bowl. Stir in ricotta cheese and ½ cup Parmesan cheese.
  3. Spread 1 cup spaghetti sauce in bottom of 13x9-inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles. Carefully spread evenly over the noodles.
  4. Spread 1/3 of vegetable mixture over cheese. Top with 1 cup sauce. Sprinkle ½ cup each mozzarella and Monterey Jack cheese.
  5. Repeat layers 2 times beginning with noodles and ending with mozzarella and Monterey Jack cheese. Sprinkle with 2 Tbsp. Parmesan cheese.
  6. Carefully pour water around sides of pan. This will provide moisture to cook noodles. Cover tightly with foil. Bake lasagna for 1 hour or until bubbly. Uncover. Let stand 15 minutes before cutting into squares. Makes 8 servings.