Easy Cheesy Whole-Wheat Vegetarian Lasagna

The weather is getting colder (I actually saw little baby snowflakes today!) and the body wants warm food. What better to have on a cold night than a steaming plate of lasagna. Great comfort food with plenty of nutrients. This one has less fat than the average lasagna because you aren’t using ricotta. AND it’s whole-wheat! Can’t beat that. I got the recipe from here and then adapted it. Alright, let’s get to it.

Proved to be a wonderful dinner

Proved to be a wonderful dinner

  • Prep Time: 15 minutes
  • Cook Time: 50-70 minutes 


  • 8 oz box whole-wheat lasagna 
  • 9 oz frozen spinach
  • 3 eggs
  • 1/2 cup powdered Parmesan 
  • 3 cups low-fat cottage cheese
  • a few fistfuls shredded mozzarella
  • 2 cups red sauce of your choosing


  • Cook your whole-wheat lasagna until it is just al dente
  • Preheat oven to 325 degrees F
  • Grease up a glass baking dish
  • In a bowl, mix the eggs, cottage cheese, and Parmesan cheese


  • Alright, now it’s time to layer this puppy up! Start by laying down the foundation: the first few pieces of lasagna so it covers the bottom of the baking dish
  • Next comes the spinach. Lay about half the spinach that you have on top of the noodles, somewhat evenly.

photo 2 (25)

  • Place another layer of lasagna noodle. Then pour all of the cheese mixture on top of that

photo 3 (20)

  • Then put a little bit more spinach on top of the cheese mixture. And then another layer of lasagna noodle!
  • We’re almost there, guys! Now spread the top of the noodles with your tomato sauce and then sprinkle the mozzarella on top.

photo 4 (15)

photo 5 (6)

  • Now it’s ready to bake! Put it in the oven for between 50 to 70 minutes. Mine took around 60. A good way to tell if it’s done is when the cheese on top is slightly browned. Another way to tell if it’s cooked all the way through is to stick a knife through the bottom and count to ten. If the knife is hot, then you’re good to go!
Chris' protein shake behind it...

Chris’ protein shake behind it…

This was a wonderful dinner. Perfect with salad or some kind of greenery–and don’t forget the red wine! It doesn’t leave you feeling too heavy since it’s a bit less fat than the normal lasagna. And we had leftovers for like 2-3 days! I’m always happy because it means packing lunches are easy! Use this recipe to stay hungry and fit!

Bon appetite!

Bon appetite!

photo 2 (26)

You might also like:


photo 1 (14)

11 Responses to "Easy Cheesy Whole-Wheat Vegetarian Lasagna"

Add Comment
  1. gina4star

    October 15, 2013 at 4:27 pm

    Lsasgne is one of my favourites, I’ll definitely be trying this out! Thanks for sharing!

    • hungryandfit

      October 15, 2013 at 6:06 pm

      Of course, enjoy!

  2. Chocolate Covered Race Medals

    October 15, 2013 at 4:45 pm

    I saw lasagna earlier and have been craving it ever since! This isn’t helping, haha

  3. candysdailydish

    October 15, 2013 at 6:11 pm

    Yum. I love lasagna. I’ll have to try this :)

    • hungryandfit

      October 20, 2013 at 4:47 pm

      You won’t regret it!

  4. fitnessmeetsfrosting

    October 16, 2013 at 7:57 am

    I love cold-weather-warm-food! Last night I made turkey chili, but I’m sure my boyfriend will be requesting lasagna soon…

    • hungryandfit

      October 20, 2013 at 4:47 pm

      Do it!!

  5. Alison @ Daily Moves and Grooves

    October 16, 2013 at 4:52 pm

    Oh yum!! Love me some lasagna. :)

    • hungryandfit

      October 20, 2013 at 4:48 pm

      So delicious

  6. Pingback: NZ Word » Blog Archive Getting Started As A Cook » NZ Word