Double Greens Veggie Lasagna

They say it's not easy being green, but this yummy veggie pasta begs to disagree.

It's a pastravaganza! This is comfort food you can feel great about — and it sure doesn't skimp on flavor.

Total Time:
Level: Easy
Serves: 8-10


  • 2 tbsp. olive oil
  • 6 1/2 c. cremini mushrooms
  • 1 tsp. coarse salt
  • 2 zucchini, quartered lengthwise, cut into ¼-inch slices
  • 2 garlic cloves, sliced
  • black pepper
  • 1 bunch Swiss chard, stems removed
  • 32 oz. part-skim ricotta
  • 2 large eggs, lightly beaten
  • 1 tsp. dried oregano
  • 1 (28-oz) can crushed tomatoes
  • 15 sheets no-boil whole wheat lasagna noodles
  • red pepper flakes
  • 8 oz. fresh mozzarella, grated
  • 1/2 c. grated Parmesan


  1. Heat 1 Tbsp oil in a skillet on high heat. Add mushrooms and ¼ tsp salt. Cook till liquid evaporates, 8 min. Transfer to a bowl.
  2. Reduce heat to medium-high. Add remaining 1 Tbsp oil, zucchini, garlic, and ¼ tsp salt, plus black pepper to taste; cook to soften, 6 min. Pile chard on top, add ¼ tsp salt more, cover; cook until wilted, 3 min. Uncover; cook, tossing until no liquid remains, 3 min more. Add to mushrooms; toss.
  3. Combine ricotta, eggs, oregano, and the remaining ¼ tsp salt in a separate bowl. Heat oven to 350°F.
  4. Spread 1 cup tomatoes in a 9x13-inch baking dish, then 5 noodle sheets. Top with half of veggies; layer on half the ricotta mix. Top with ½ cup tomatoes; add red pepper flakes to taste. Add 5 more sheets; repeat. Top with final 5 sheets. Add remaining 1 ½ cups tomatoes, then mozzarella and Parmesan. Cover with foil. Bake 40 min. Remove foil; bake until bubbling and golden at edges, about 20 min more. Cool 10 min; serve.

407 cal, 19 g fat (9 g saturated), 21 g protein, 41 g carb, 13 g sugar, 4 g fiber, 422 mg sodium, 91 mg cholesterol per serving

This recipe originally appeared in the October 2016 issue of Dr. Oz The Good Life.

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