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Vegetable Whole Wheat Lasagna

Vegetable Whole Wheat Lasagna

Time Involved
< 75 min
# of Ingredients
Skill Level
1 tbsp (15mL) 
Olive oil
1 cup (250mL) 
Sliced mushroom
Red onion, finely chopped
1 cup (250mL) 
Sliced carrots
1 cup (250mL) 
Chopped zucchini
1 cup (250mL) 
Thinly sliced yellow peppers
½ cup (125mL) 
White wine
2 (300mL) 
Tubs OLIVIERI® NutriWise™ Tomato & Basil Sauce
½ tsp (2mL) 
Dried oregano
½ tsp (2mL) 
Dried basil
1 lb (500g) 
Part skim ricotta
2 tbsp (30mL) 
Chopped fresh basil
1 (360g) 
Package OLIVIERI® NutriWise™ Lasagna Sheet
1 cup (250mL) 
Shredded Mozzarella cheese

PREHEAT oven to 375°F (190°C). Meanwhile, heat olive oil in a saucepan over medium heat.

SAUTÉ sliced mushrooms, red onion, carrots, zucchini and peppers. Deglaze with white wine and reduce by half. Add tomato & basil sauce and stir to heat through. Add dried oregano and basil.

COMBINE fresh basil and ricotta in a small bowl.

COAT 9x13-inch (3.5 L) dish with cooking spray. Spread ½ cup (125 mL) vegetable mixture on the bottom of the baking dish.

LAYER lasagna sheets with vegetable mixture and ricotta. Repeat layers ending with a lasagna sheet.

SPREAD remaining vegetable mixture over lasagna sheet and sprinkle with Mozzarella.

COVER and bake for 40 minutes. Uncover and bake for additional 20 minutes. Let stand for about 5 minutes before serving.

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