Skip Navigation LinksHome > November 2011 - Volume 5 - Issue 4 > No‐Bake Veggie Lasagna Stacks
HEART Insight:
doi: 10.1097/01.HEARTI.0000407812.30112.4c

No‐Bake Veggie Lasagna Stacks

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

Serves 4; 1 stack per serving

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If you like lasagna but don't want to spend a lot of time baking it, you'll love that this recipe uses the stovetop and the microwave, not the oven. It is not only quick and easy but eye-catching as well—and it is far more nutritious than most other lasagnas.

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4 dried whole-grain lasagna noodles

1 tablespoon olive oil

4 ounces broccoli florets (about 1 cup)

4 ounces button mushrooms, sliced (about 1 heaping cup)

4 ounces zucchini or yellow summer squash, thinly sliced (about 1 cup)

4 ounces asparagus, trimmed and cut into ½-inch pieces (about 1 cup)

2 ounces baby spinach leaves (about 2 cups)

2 medium cloves garlic, minced

½ teaspoon dried oregano, crumbled

¼ teaspoon salt

¼ teaspoon pepper

½ cup low-fat ricotta cheese

1 cup shredded or grated low-fat mozzarella cheese

2 tablespoons shredded or grated Parmesan cheese

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Cook the pasta using the package directions, omitting the salt. Drain well in a colander.

Carefully place the pasta in a single layer on a large piece of wax paper and pat dry. Cut each noodle crosswise into 3 pieces. Set aside.

Meanwhile, in a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the broccoli, mushrooms, and zucchini for 4 to 5 minutes, or until tender, stirring occasionally.

Stir in the asparagus, spinach, garlic, oregano, salt, and pepper. Cook for 1 to 2 minutes, or until the asparagus is tender, stirring occasionally. Remove from the heat.

To assemble, place a piece of pasta on a microwaveable dinner plate. Spoon 1 tablespoon of the ricotta on top. Spoon ½ cup of the broccoli mixture over the ricotta. Sprinkle with 2 tablespoons mozzarella. Repeat. Place a third piece of pasta on top. Sprinkle with 1½ teaspoons Parmesan. Repeat on separate plates with the remaining ingredients for the other three servings.

Microwave 1 plate of lasagna for 1 minute on 100 percent power (high), or until the Parmesan is melted. Set aside. Repeat one at a time with the remaining servings.

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Cook's Tip

You can make the lasagna stacks up to five days in advance. Cover them and refrigerate until you need them, then heat each one in the microwave for 2 to 3 minutes on 100 percent power.

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Nutrition Analysis

(per serving)

Calories 260

Total Fat 9.0 g

Saturated Fat 2.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 4.5 g

Cholesterol 19 mg

Sodium 442 mg

Carbohydrates 29 g

Fiber 6 g

Sugars 5 g

Protein 17 g

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Dietary Exchanges

1½ starch

1 vegetable

1½ very lean meat

1 fat

© 2011 American Heart Association, Inc.