Recipe: Tasty Melissa's Whole Wheat Veggie Lasagna

Melissa's Whole Wheat Veggie Lasagna. Thick, doughy, soft whole wheat noodles sticking together all up on each other. With wavy edges, because somehow they taste even better with when they have style like There is one drawback. This whole wheat roasted veggie lasagna?

Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Lasagna gets a healthy makeover with this delicious Whole Wheat Vegetable Lasagna recipe. Featuring whole wheat noodles, vibrant veggies and a whole lot of cheese, it's got everything you love about pasta without any of the guilt. You can have Melissa's Whole Wheat Veggie Lasagna using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Melissa's Whole Wheat Veggie Lasagna

1. You need 1 box of whole wheat lasagna.
2. It's 3 tbsp of butter.
3. It's 1 tsp of minced garlic.
4. Prepare 1 of diced onion.
5. You need 8 oz of sliced baby bella mushrooms.
6. Prepare 1/4 tsp of pepper.
7. You need 1/2 tsp of garlic salt.
8. It's 1/2 tsp of onion salt.
9. Prepare 1 of diced green pepper.
10. Prepare 6 oz of jar artichoke, drained.
11. It's 8 oz of can sliced black olives, drained.
12. It's 1 jar of pasta sauce.
13. You need 1 of diced tomato.
14. You need 16 oz of ricotta cheese.
15. It's 1 of spinach, few handfuls.
16. You need 2 cup of shredded mozzarella.
17. Prepare 1 of parmesan cheese.

Just make sure that you read the instructions carefully and plan ahead. Found a good way to sneak extra veggies with out the kids knowing. Not as fast a popping a frozen one in the oven but a lot better for you. This Veggie Lasagna is one of my biggest recent crock pot success stories and it only took me a few minutes to put the whole thing together.

Melissa's Whole Wheat Veggie Lasagna instructions

1. Pre-heat oven to 350°F. Meanwhile cook lasagna noodles according to package. Drain pasta and let cool..
2. Heat butter in a large deep skillet over medium high. Add garlic, onions, mushrooms, pepper, garlic salt, and onion salt. Cook about 5 mins. Add green pepper. Cook about 5-10 mins until veggies start to get tender..
3. Reduce heat to low. Add black olives, artichokes, pasta sauce, and tomatoes. Heat. Taste and add additional seasoning if needed..
4. Assemble casserole. Lay noodles, spead ricotta, lay spinach, sprinkle parmesan and mozzarella. Repeat for a total of 3 layers. Top with mozzarella. Bake for about 30 mins or until cheese is golden and sauce is bubbling..

Just chop your veggies, mix the cheeses and layer everything into the pot. This lasagna for veggie lovers has plenty of vitamins, protein and other nutrients from the mixture of vegetables and cheeses. For anyone looking for a whole wheat lasagna noodle and who may be on a medical diet, like my son is, and who needs real whole grains, these ARE I've switched to this brand of lasagna noodles for two reasons: the proven health benefits of whole-grain pasta vs. highly processed white-flour pasta. Lasagna noodles are layered with a rich combination of cheeses and mixed vegetables, such as broccoli, carrots and corn, but no tomato sauce! Made this lasagna with whole wheat noodles, low fat ricotta, low fat mozzarella, homemade sauce and ton of veggies - roasted yellow and orange peppers, artichokes, broccoli and spinach.