Heart-Healthy Classic Veggie Lasagna
Dive into a wholesome twist on comfort food with our Heart-Healthy Classic Veggie Lasagna! This recipe swaps traditional pasta for nutrient-packed whole-grain lasagna noodles and layers them with a vibrant medley of zucchini, red bell pepper, and baby spinach. A rich, flavorful tomato-based sauce elevated by dried basil and oregano complements the creamy blend of part-skim ricotta, low-fat mozzarella, and Parmesan cheeses. Perfectly seasoned and baked to golden perfection, this lasagna delivers all the indulgence with a nutritious edge. Whether you're seeking a meat-free main dish or a lighter take on a classic favorite, this lasagna is sure to satisfy. With just 25 minutes of prep time, it's a heart-smart choice for busy weeknights or cozy gatherings—made deliciously healthy without sacrificing the comfort factor!
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Recipe Information
Ingredients
- 9 pieces whole-grain lasagna noodles
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, sliced zucchini
- 1 large, diced red bell pepper
- 6 cups baby spinach
- 2 cups low-sodium canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 cup part-skim ricotta cheese
- 1 egg
- 2 cups, shredded low-fat mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole-grain lasagna noodles according to the package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the sliced zucchini and diced red bell pepper, cooking until they begin to soften, about 5 minutes.
Add the baby spinach to the skillet, stirring until wilted, approximately 3 minutes.
Pour in the crushed tomatoes and add the tomato paste. Stir well to combine.
Season the vegetable mixture with dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 10 minutes, then remove from heat.
In a bowl, combine the part-skim ricotta cheese with the egg, mixing until smooth.
Spread a thin layer of the veggie-tomato sauce on the bottom of a 9x13-inch baking dish.
Place three cooked lasagna noodles over the sauce.
Spread one-third of the ricotta mixture over the noodles, followed by a third of the remaining veggie-tomato sauce.
Sprinkle one-third of the shredded mozzarella over the sauce.
Repeat the layers two more times, finishing with a layer of mozzarella cheese.
Sprinkle the top with grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 4863 mg | 211% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 59.4 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2967 mg | 228% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4234 mg | 90% | |
*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.
