Mediterranean Veggie Lasagna

Mediterranean Veggie Lasagna
Prep Time
45 mins.
Cook Time
30 mins.
Recipe by: Eggland's Best

Create a veggie lasagna that is perfect for brunch, or any meal of the day. Replace pasta noodles with Eggland’s Best Egg White Crepes and layer in the fillings to create a beautiful and savory lasagna your guests will rave about! This recipe is an excellent source of protein.

LEW Youtube Cover

Make This Recipe



1 cup whole wheat flour

4 Eggland’s Best Liquid Egg Whites

1 cup Almond Milk

pinch salt

2 tablespoon vegetable oil


2 cups cooked cut spinach, drained

2 cups cooked mushrooms, chopped fine

2 cups cooked red peppers, chopped fine

2 cups ricotta

1/4 cup grated cheese

Cheese Sauce

1/2 cup Eggland’s Best Liquid Egg Whites

1 cup Half & Half

1/2 cup parmesan cheese

Pinch of ground pepper


Make Crepes

  1. In a bowl, whisk together the flour, Eggland’s Best Liquid Egg Whites, milk, salt, and oil until smooth.
  2. Heat a lightly greased 8” skillet and over medium heat.
  3. Once the skillet is heated, pour 3 tablespoons of batter to the center of the pan, swirl pan to create an even coat.
  4. Cook for 2 minutes and flip and cook for an additional minute.
  5. Repeat with the remaining batter.

Make Filling & Bake:

  1. In a small saucepot, whisk over low heat, half and half, eggs, parmesan and ground pepper until mixture starts to thicken. Do not overheat because eggs will start to scramble. Set aside.
  2. In a bowl, mix together 1 cup ricotta with the cooled drained spinach, set aside.
  3. In a second bowl, mix together the cooled mushrooms with a third of the cheese sauce.
  4. In a third bowl, mix together the cooled red peppers with a third of the cheese sauce.
  5. Spray a medium spring pan with cooking spray.
  6. Begin layering. Start by adding 2 crepes to the prepared pan. Make sure to cover the entire surface. Follow by thinly layering the spinach mixture, then a crepe, a thin layer of the mushroom mixture, a crepe, a thin layer of ricotta, a crepe, a thin layer of the red pepper mixture, a crepe, and lastly a second thin layer of ricotta. Repeat layering until you reach the top of the spring pan.
  7. Top with the remainder of the cheese sauce and grated cheese.
  8. Bake at 320°F for 30 minutes or until a golden crust forms.
  9. Let sit for 10 minutes and serve.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 8
Calories 272.2
Fat 14.3g
Saturated Fat 8.9g
Cholesterol 41.4mg
Sodium 699.3mg
Carbohydrates 16.8g
Dietary Fiber 3.4g
Protein 20g