Vegetable Lasagna

This Healthy Vegetable Lasagna is a lighter twist on the classic, packed with colorful veggies, creamy ricotta, and just the right amount of cheese. It’s hearty, comforting, and perfect for feeding a crowd—or just meal-prepping for the week. Every layer burst with flavor, making it the ultimate comfort food without the guilt.

Author: i love all recipee Prep Time: 30 minutes

Cook Time: 30 minutes Total Time: 1 hour (plus 15 minutes cooling time)

Yield: 8 servings Category: Entree

Method: Baked Cuisine: Italian

Equipments

1. Garlic Press
2. Wire whisk
3. a big pot
4. Sharp knife
5. bowl
6. skillet
7. kitchen tongs
8. Microplane
9. 9×13 inch baking dish

Healthy Vegetable Lasagna Recipe Video:

Ingredients:

1. 9 lasagna noodles, whole wheat or regular
2. 1 tablespoon olive oil
3. 1 medium onion, chopped
4. 3 garlic cloves, minced
5. 2 cups zucchini, diced
6. 2 cups mushrooms, sliced
7. 2 cups spinach, roughly chopped
8. 1 red bell pepper, diced
9. 1 yellow bell pepper, diced
10. 1 teaspoon dried oregano
11. 1 teaspoon dried basil
12. Salt and pepper, to taste
13. 3 cups marinara sauce (store-bought or homemade)
14. 1 ½ cups ricotta cheese (part-skim for a lighter option)
15. 1 egg
16. 2 cups shredded mozzarella cheese, divided
17. ½ cup grated Parmesan cheese
18. Fresh basil or parsley, chopped (for garnish)

Instructions:

Step 1: Cook the Lasagna Noodles

Start by bringing a big pot of salted water to a rolling boil. Cook the lasagna noodles following the package directions until they are al dente. Once done, drain them, rinse with cold water, and lay the noodles out on a baking sheet lined with parchment paper to keep them from sticking together.

Step 2: Sauté the Vegetables

Heat some olive oil in a large skillet on medium heat. Toss in the onion and cook for about 3-4 minutes until it becomes tender. Stir in the garlic, cooking for another minute until fragrant.

Step 3: Add the Veggies

Add the zucchini, mushrooms, spinach, and bell peppers to the skillet. Season with oregano, basil, salt, and pepper. Cook the vegetables for 5-7 minutes, stirring occasionally, until they become tender and any extra moisture has disappeared. Remove from heat.

Step 4: Prepare the Ricotta Mixture

In a medium bowl, mix together the ricotta cheese, egg, a pinch of salt, and pepper until well combined.

Step 5: Assemble the Lasagna

• Preheat your oven to 375°F (190°C). Apply a light coating of marinara sauce to the base of a 9×13-inch baking dish. Layer 3 lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, then 1/3 of the sautéed vegetables, followed by a light layer of marinara sauce. Sprinkle with mozzarella.
• Repeat this layering process twice more, ending with a final layer of sauce. Sprinkle the top with the remaining mozzarella and the Parmesan cheese.

Step 6: Bake the Lasagna

To start, cover the lasagna with aluminum foil and bake it for 25 minutes. After that, take off the foil and continue baking for another 10 to 15 minutes, or until the cheese is nice and bubbly with a golden-brown color.

Step 7: Let it Rest

Take the lasagna out of the oven and allow it to rest for approximately 10 minutes. This helps everything set, making it easier to slice.

Step 8: Serve and Enjoy

Add a sprinkle of freshly chopped basil or parsley as a finishing touch before serving. Slice and enjoy a warm, comforting piece of lasagna that’s loaded with veggies and packed with flavor.

Tips:

• Make It Gluten-Free: Use gluten-free lasagna noodles or zucchini slices as a substitute for the pasta layers.
• Add More Veggies: Feel free to toss in other vegetables like eggplant, kale, or carrots for extra texture and nutrients.
• Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. For optimal results, warm it up in the oven.

This Healthy Vegetable Lasagna is not just delicious but also packed with wholesome ingredients that make you feel good with every bite. Perfect for a family dinner or meal prepping your week.

Low-carb pasta swaps?

If you’re looking for low-carb pasta swaps, here are some great options that offer similar textures and flavors while keeping the carb count down:

• Zucchini Noodles (Zoodles): Zucchini noodles are a popular low-carb alternative to pasta. They can be spiralized, sliced thinly, or cut into ribbons and are best sautéed lightly to keep them tender but firm. They’re perfect with light sauces like pesto, garlic butter, or marinara.
• Spaghetti Squash: Spaghetti squash is a versatile, low-carb vegetable that, when cooked, pulls apart into spaghetti-like strands. Roast or microwave the squash, then scrape out the “noodles.” It pairs well with creamy, cheesy, or tomato-based sauces.
• Shirataki Noodles (Konjac Noodles or Miracle Noodles): Made from konjac yam, these noodles are very low in carbs and calories. They have a slightly chewy texture and absorb flavors well. Be sure to rinse and drain them thoroughly before use, and quickly sauté them to remove excess moisture.
• Hearts of Palm Pasta: This pasta is made from the inner core of palm trees and has a texture similar to al dente pasta. It’s a great low-carb, gluten-free option and works well with most sauces, especially creamy or garlicky ones.
• Cabbage Noodles: Thinly sliced cabbage can be used as a pasta substitute, especially in dishes like stir-fries or casseroles. When cooked, cabbage has a slight crunch and works well with robust sauces like Bolognese or Alfredo.
• Cauliflower Rice: While not a direct pasta replacement, cauliflower rice can work well in place of orzo or couscous. It’s low in carbs and can be used in casseroles or as a base for saucy pasta dishes.
• Eggplant or Bell Pepper Slices: Use thin, baked slices of eggplant or bell peppers as “noodles” in layered dishes like lasagna. They add flavor, texture, and a good dose of nutrients without the carbs.

These swaps help you enjoy pasta-like dishes while keeping your carb intake low and adding a variety of nutrients to your meals.

Healthy Vegetable Lasagna Nutrition Information (Per Serving):

Healthy Vegetable Lasagna Health Benefits:

1. Rich in Vegetables: Packed with zucchini, mushrooms, spinach, and bell peppers, this lasagna provides a variety of vitamins and minerals.
2. High in Fiber: Whole wheat noodles and vegetables contribute to fiber intake, supporting digestive health.
3. Low in Calories: A lighter option compared to traditional lasagna, making it suitable for those watching their calorie intake.
4. Boosts Immunity: Vegetables like bell peppers and spinach are high in vitamin C, which helps strengthen the immune system.
5. Heart-Healthy Fats: Olive oil and part-skim cheeses provide healthy fats that support heart health.
6. Promotes Healthy Skin: Antioxidants from vegetables help protect the skin and maintain its health.
7. Good Source of Protein: Ricotta and mozzarella cheese provide protein, essential for muscle repair and overall body function.
8. Supports Bone Health: The cheese in this dish offers calcium, which is vital for strong bones and teeth.
9. Keeps You Full: High fiber and protein content help keep you satisfied and reduce the likelihood of overeating.
10. Balanced Nutrition: Combines carbs, protein, and fats for a well-rounded meal that supports overall health.

Storage Instructions:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat & Reuse Instructions:

Reheating:

• Oven: Preheat to 350°F (175°C). Place lasagna in an oven-safe dish, cover with foil, and bake for 20-25 minutes or until warmed through.
• Microwave: Heat individual portions on a microwave-safe plate for 2-3 minutes, covered with a microwave-safe lid or damp paper towel to retain moisture.

Reuse:

1. Lasagna Soup: Chop up leftover lasagna and heat it with extra marinara sauce and broth for a hearty soup.
2. Lasagna Rolls: Roll leftover lasagna pieces, add more sauce and cheese on top, and bake until bubbly for a fun twist.
3. Stuffed Peppers: Use leftover lasagna as a filling for bell peppers. Top with cheese and bake until the peppers are tender.

This Healthy Vegetable Lasagna offers a wholesome, flavorful twist on a classic comfort food, perfect for those looking to enjoy a hearty meal without the extra calories.

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