Easy Healthy Vegetarian Lasagna
Indulge in the comforting layers of this Easy Healthy Vegetarian Lasagna, a hearty dish that’s packed with vibrant vegetables, creamy cheeses, and perfectly seasoned tomato sauce. Featuring nutrient-rich zucchini, carrots, red bell peppers, and spinach, this recipe offers a deliciously wholesome twist on the classic lasagna. A blend of ricotta, Parmesan, and mozzarella creates the ultimate cheesy goodness, while fresh basil adds a burst of aromatic flavor. With just 30 minutes of prep time, this easy-to-make dish is ideal for family dinners or meal prep. Serve up a slice of this wholesome, vegetarian-friendly lasagna and enjoy the perfect balance of comfort food and nutritional goodness!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 1 medium Zucchini, diced
- 1 medium Carrot, shredded
- 1 medium Red bell pepper, diced
- 4 cups Baby spinach
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean kitchen towel to cool.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and the onion becomes translucent, about 2-3 minutes.
Add the zucchini, shredded carrot, and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables are softened.
Stir in the baby spinach and cook for an additional 2 minutes, or until the spinach is wilted.
Add the crushed tomatoes, tomato paste, dried Italian seasoning, salt, and black pepper to the skillet. Stir well and simmer the sauce for 10 minutes, allowing the flavors to meld together.
In a medium bowl, mix the ricotta cheese, egg, and grated Parmesan cheese until well combined. Set aside.
Spread a thin layer of the vegetable sauce onto the bottom of a 9x13-inch baking dish.
Place three lasagna noodles over the sauce, slightly overlapping if necessary.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable sauce. Sprinkle with one-third of the shredded mozzarella cheese.
Repeat the layering process two more times: noodles, ricotta mixture, vegetable sauce, and mozzarella cheese.
Finish with a final layer of vegetable sauce and the remaining mozzarella cheese on top.
Cover the baking dish with foil, ensuring it does not touch the cheese. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden brown.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing.
Garnish with fresh chopped basil leaves before serving. Enjoy!
Nutrition Facts
Calories |
805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.6 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 575 mg | 44% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
