Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Vegetarian Lasagna

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Vegetarian Lasagna

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: Serves 6

Meat can be added to this lasagna if vegetarian is not your style but I challenge you to try it without it first. For this recipe just eyeball the amount of vegetables. I never use the same amount and it always turns out. I would guess it is somewhere around 1/2 cup- 3/4cup each.


  • 2 tbsp olive oil
  • sliced onion
  • zucchini, chopped
  • green peas
  • small broccoli florets, chopped
  • 5 marinated artichoke hearts, chopped
  • 1 can organic stewed tomatoes, undrained
  • 1 small can tomato paste
  • 1 tbsp minced garlic
  • small amount of juice from marinated artichokes
  • salt and pepper to taste
  • 1/4c crumbled feta cheese
  • Whole wheat lasagna noodles (Cook as directed and set aside)
  • Cheese Filling:
  • 2 cups Ricotta cheese (medium container)
  • 3-4 tbsp fresh Parmesan cheese, grated
  • 1 tbsp parsley
  • 1/2 tbsp oregano
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Topping:
  • 2-3 cups grated mozzarella cheese
  • fresh Parmesan, grated for garnish


  1. Add first 11 ingredients to saute pan and cook on medium heat until combined and vegetables are soft.
  2. Sprinkle with feta, set aside.
  3. Next combine ricotta cheese with other 5 ingredients to form filling and set aside.
  4. Preheat oven to 375.
  5. Grease 13x9 casserole dish with a little olive oil.
  6. Begin layering noodles, cheese mixture, vegetable mixture, and mozzarella cheese.
  7. This does not need to be heavy layering, you want to have enough for about 3 layers.
  8. Final layer should end with mozzarella cheese and your Parmesan cheese garnish.
  9. Bake for 30min or until layers are bubbling and cheese is melted.
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