No votes yet
Active time
30 minutes
Total time
1 hour 30 minutes
12 servings

1 lb whole wheat or whole grain lasagna noodles

2 tablespoons extra virgin olive oil

1 onion, diced

4 cloves garlic, minced

2 (10 ounce) packages frozen chopped spinach, thawed, excess liquid squeezed out

2 medium zucchini, sliced

1 tomato, chopped

1 teaspoon ground oregano

1 (16 ounce) jar prepared marinara sauce

½ cup kalamata olives, sliced

1 cup part-skim ricotta cheese

⅔ cup crumbled feta cheese

1 egg, beaten

Freshly ground black pepper

  1. Preheat oven to 350°F.
  2. Cook lasagna noodles according to package directions, removing from water when they are still a little chewy in the middle (more firm than al dente). Set aside to drain.
  3. Meanwhile, in a large skillet, heat olive oil over medium heat and add onion. Saute 3 minutes and add garlic and oregano, sauteeing for two minutes more. Add the zucchini and saute until beginning to soften, about 2 minutes. Add the spinach, chopped tomato and jar of tomato sauce, and cook for about 1 more minute. Turn off heat, cover, and set aside.
  4. In a medium bowl, mix the egg, ricotta, and feta cheese and a generous amount of black pepper.
  5. Assemble lasagna: In a 13 x 9 inch baking pan, spoon a little of the sauce mixture into the bottom. Place a layer of the cooked lasagna noodles across this sauce. Ladle a generous helping of the sauce and veggie mixture over this, and spread half of the feta-ricotta mixture over the sauce. Sprinkle ¼ cup of the kalamata olives over this. Repeat this layering two more times, finishing with cheese. Add more oregano and pepper to top of lasagna if desired.
  6. Cover pan with aluminum foil and bake at 350°F for 20 minutes. Remove foil and cook uncovered, for another 15 — 20 minutes until lasagna is bubbling and cheese is browned on top. Allow lasagna to rest for 20 minutes or so before serving.

An Oldways recipe; an iStock photo


Per serving: Calories: 190
Protein: 9 grams
Fat: 7.5 grams
Saturated Fat: 2.5 grams
Carbohydrates: 23 grams
Fiber: 7 grams
Sodium: 250 mg.

Yield: 12 servings

Review this Recipe