Name: Healthy Veggie Lasagna: Delicious & Easy Weeknight Meal
Prep time: 55 min
Total time: 55 min
Ingredients: 3 cups chopped veggies of your choice (e.g., zucchini, bell peppers, mushrooms); 1/2 chopped onion; 2 tablespoons minced garlic; 1 tablespoon olive oil; 1 cup low fat ricotta cheese; 1 egg; 2 cups fresh spinach; 2 cups tomato sauce; 12 uncooked oven-ready whole grain lasagna noodles; 1 cup mozzarella cheese, shredded

This veggie lasagna recipe offers a delightful and healthier twist on the classic comfort food. It masterfully combines tender whole grain noodles with a vibrant medley of fresh vegetables, creamy ricotta cheese, and a rich tomato sauce, all topped with melted mozzarella. Perfect for a satisfying weeknight dinner or a crowd-pleasing dish, this recipe proves that healthy eating can be incredibly delicious. The focus on fresh ingredients and smart substitutions makes this veggie lasagna a go-to option for those seeking both flavor and nutrition without compromise. It’s a dish that nourishes the body and satisfies the soul.

⏱ Time: 55 min

👥 Servings: 6-8

📊 Level: Medium

🥗 10 ingredients

Healthy Veggie Lasagna: Delicious & Easy Weeknight Meal

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Prep Time 55

Total Time 55

Servings: 8

Ingredients Method Notes

Ingredients

3 cups chopped veggies of your choice (e.g., zucchini, bell peppers, mushrooms)
1/2 chopped onion
2 tablespoons minced garlic
1 tablespoon olive oil
1 cup low fat ricotta cheese
1 egg
2 cups fresh spinach
2 cups tomato sauce
12 uncooked oven-ready whole grain lasagna noodles
1 cup mozzarella cheese, shredded

Method

Sauté the onion and garlic in olive oil over medium-high heat for 3-5 minutes until softened. Add your chosen chopped veggies and cook for 7-10 minutes until tender-crisp. Set aside.
In a bowl, whisk the egg into the ricotta cheese. Stir in the fresh spinach until just combined.
Spread a thin layer of tomato sauce on the bottom of a greased 9×13 inch baking dish. Layer with 4 lasagna noodles, half of the ricotta-spinach mixture, half of the cooked vegetables, and 3/4 cup of tomato sauce.
Repeat the layering process: another 4 noodles, the remaining ricotta mixture, the remaining veggies, and 3/4 cup sauce. Top the entire pan with the final 4 noodles, remaining sauce, and shredded mozzarella cheese.
Cover the baking dish tightly with foil.
Bake in a preheated oven at 375°F (190°C) for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.

Notes

– Use a mix of your favorite vegetables like zucchini, bell peppers, mushrooms, and carrots for varied flavor and texture.
– For an extra layer of flavor, add a pinch of Italian seasoning or red pepper flakes to the vegetable sauté.
– Ensure your ricotta mixture is well-seasoned with salt and pepper before layering.
– If not using oven-ready noodles, prepare regular lasagna noodles according to package directions before assembling.

Pro tips

Use a mix of your favorite vegetables like zucchini, bell peppers, mushrooms, and carrots for varied flavor and texture.
For an extra layer of flavor, add a pinch of Italian seasoning or red pepper flakes to the vegetable sauté.
Ensure your ricotta mixture is well-seasoned with salt and pepper before layering.
If not using oven-ready noodles, prepare regular lasagna noodles according to package directions before assembling.

Enjoy this flavorful and guilt-free veggie lasagna. It’s a versatile dish that can be adapted to your favorite seasonal vegetables.

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