Sugar-Free Classic Veggie Lasagna
Indulge in the comforting flavors of this *Sugar-Free Classic Veggie Lasagna*, a hearty and wholesome twist on the beloved Italian favorite. Packed with nutrient-rich vegetables like zucchini, eggplant, and bell peppers, this recipe layers al dente lasagna noodles with creamy ricotta-spinach filling and a robust homemade tomato sauce, all topped with a golden, bubbly blend of mozzarella and Parmesan. Completely free from added sugars, this family-friendly dish is perfect for those seeking a healthier alternative without sacrificing flavor. With its vibrant, garden-fresh ingredients and cheesy goodness, this lasagna is sure to delight at any dinner table. Ideal for meal prep and packed with 8 generous servings, it’s a crowd-pleasing comfort food that’s as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 medium Zucchini
- 1 large Eggplant
- 1 large Bell pepper
- 2 tablespoons Olive oil
- 15 ounces Ricotta cheese
- 1 large Egg
- 10 ounces Spinach
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 Garlic cloves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 28 ounces Crushed tomatoes
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, according to package instructions. Drain and set aside.
Slice the zucchini and eggplant into thin rounds. Dice the bell pepper into small pieces.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add sliced zucchini and eggplant and cook for 5-7 minutes until soft. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic and bell pepper for 3-4 minutes until fragrant and softened.
Add the crushed tomatoes to the skillet with the garlic and bell pepper. Stir in the salt, black pepper, dried basil, and dried oregano. Let the sauce simmer for 10-15 minutes.
In a mixing bowl, combine ricotta cheese, beaten egg, and spinach. Mix until well combined.
To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
Place a layer of lasagna noodles over the sauce, followed by a layer of the ricotta mixture, a layer of sautéed zucchini and eggplant, and a generous sprinkle of shredded mozzarella cheese.
Repeat the layering process until all ingredients are used, ending with a layer of sauce topped with mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Allow the lasagna to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 11250 mg | 489% | |
| Total Carbohydrate | 666.6 g | 242% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 110.0 g | ||
| Protein | 270.1 g | 540% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5680 mg | 437% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 7986 mg | 170% | |
*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.
