Average: 5 (6 votes)
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

How'd it Taste?

Brenda Evants
I would like to try the recipe
This was amazing. did add mushrooms but that was it.
Jennifer Marks
This was SO good!! I will be making this again...... and again and again!!!!
Bette Jane Geraghty
this recipe is very interesting! i would prefer non-processed ingredients and would like to use my own marinara sauce and fresh spinach, not frozen. Can you tell me how much fresh spinach to use? I really like the promise of flavors and the simple nutrition that this recipe shares with us.
Hi there. Feel free to adapt this recipe as you would like! A 10 oz package of frozen spinach is the equivalent about a 1 pound bunch of fresh spinach. Let us know how it goes, enjoy!
Colleen Chory
Very good. I added mushrooms and fresh spinach which I cooked with onions and zuccchini. I used no boil lasagna noodles so I needed to add about a cup and a half of extra water to sauce. Familyloved it.
Hi, What do you do with the chopped tomato? Did I miss something? Thank you.
Hi there, it is added in step 3, with the other vegetables. Enjoy!
I’d like the nutritional values
Hi Deborah, if you hover over where it says nutrition, the values will pop up. Thank you!
I made this lasagna and it was delicious. I didn't have marinara sauce so I use fire-roasted tomato and garlic sauce and I didn't put kalamata olives because my daughter doesn't like it but other than that use all the other ingredients and the lasagna came out good and delicious.

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