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This super satisfying, uncomplicated vegetable lasagna is a hearty, healthful version of the classic Italian recipe. Made with entire wheat noodles, fresh herbs, packed with veggies and a mixture of cheeses, this is a a single dish meal that will quickly come to be a favourite amongst your loved ones and pals.
My entire loved ones definitely loves lasagna, I assume it may be their favourite Italian meal. But we seldom order it at restaurants since most vegetable lasagna recipes are created with white pasta (no fiber, refined carbs), way also a great deal cheese and added oil (also a great deal fat/calories), and barely any veggies (which tends to make it even more dense!)
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So I decided to re-make veggie lasagna to be healthier than the original with all of the flavor and heartiness you’d anticipate from a regular lasagna recipe. And I have to say: it was a hit! Every time I’ve created this: for parties, for meat-eaters, for the holidays, for my loved ones — everybody loves this recipe! It’s a healthful vegetarian Italian recipe!
While this is not a rapid weeknight meal (it requires about 2 hours like the baking/cooking time), it is so worth it in the finish! Despite the cooking time, it is a straight-forward and uncomplicated recipe. It tends to make for terrific leftovers, and is super freezer-friendly as properly. I hope you appreciate this healthful veggie lasagna as a great deal as we did!
???????????? Why This Recipe Works
- Great recipe for healthful consuming
- Packed with fresh veggies
- Huge person portions, but low calorie
- Covered in melty cheese
- Low fat veggie lasagna
- High in fiber
- Kid friendly lasagna!
- The most effective vegetarian lasagna recipe ever!
???? Ingredients
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Whole-Wheat Noodles: The base of our healthful meatless lasagna! Using entire wheat pasta adds entire grains and fiber but you genuinely can not inform the distinction in between that and common lasagna noodles!
Ricotta Mixture: I combined low fat ricotta cheese, and a handful of varieties of shredded cheese, like element-skim mozzarella cheese, parmesan, and asiago.
Fresh Vegetables: I utilised red bell peppers, zucchini, child spinach, and red onion — but you can use any mix of colorful vegetables you like! Butternut squash, cremini mushrooms, summer time squash, or even asparagus would all taste terrific in this uncomplicated vegetable lasagna recipe.
Red Sauce: I created a straightforward tomato sauce out of crushed tomatoes and Italian spices, combined with a pre-created jar of marinara sauce.
Spices: Dried Italian seasoning, crushed red pepper flakes (or black pepper), salt, fresh minced garlic are a terrific way to pack in tons of flavor with out adding calories to this skinny vegetable lasagna. Fresh herbs like fresh basil can be added into the healthful vegetable lasagna filling or as a garnish.
???? Variations
Gluten Free Veggie Lasagna: Use gluten totally free pasta sheets to make this uncomplicated recipe one hundred% gluten-totally free!
Roasted Vegetable Lasagne: Instead of sauteeing your veggies, roast your vegetables in the oven at 400 degrees till tender.
Zucchini Vegetarian Lasagna: Instead of pasta sheets, use zucchini to make this into a low carb recipe!
Vegan Vegetable Lasagna: Make this recipe dairy-totally free by working with a vegan ricotta and vegan parmesan rather of the common cheese.
???? How To Make A Vegetable Lasagna
Boil Noodles
Cook the lasagna noodles according to the package directions (leave them al dente). Once they’re carried out, lay them flat on foil and set aside.
Cook The Vegetable Lasagna Filling
Quarter all 4 zucchini and thinly slice. Dice all 3 bell peppers and mince 3 cloves of garlic. Heat olive oil in a substantial skillet more than medium higher heat, saute the garlic, half the diced onion, all of the zucchini and all of the bell peppers with each other.
Lower to medium heat, add the child spinach at the finish (when the zucchini/red pepper are nearly carried out cooking), stir with a wooden spoon for one more 3 minutes till spinach is wilted.
Sprinkle Italian seasoning, salt, and crushed red pepper to taste on prime, stir, and let it cook a couple more minutes. Then eliminate from heat.
Make The Marinara Sauce
Mince 3 cloves garlic. Spray a medium sized saucepan with cooking spray and lightly saute the garlic and remaining red onion till the onion is translucent.
Add the crushed tomatoes. Add Italian seasoning to taste, if your crushed tomatoes do not have that currently added. Once the sauce is heated by way of, turn the heat down on low.
Mix The Cheese
Combine 1.5 cups of the ricotta cheese and 1 cup of the mozzarella in a bowl. Keep the Parmesan cheese (or Italian blend, if working with) separate.
Assemble The Vegetarian Lasagne
Spray the bottom of a substantial casserole dish or baking dish with cooking spray. Put 1 cup sauce at the bottom of the dish (For each and every layer of sauce, I utilised 1/2 the self-created sauce and 1/2 the pre-created sauce.
Put a single layer of the lasagna noodles.
Put one more layer of the sauce (1/2 pre-created, 1/2 self created), then place a layer of the veggie mixture. Lastly, take 1/2 cup of cheese, and place small crumbles of the cheese mixture all more than the veggie layer (do not attempt to spread it out, the small crumbles seemed to work properly).
Put one more layer of the lasagne sheets.
Layer of sauce (about 1 cup marinara sauce)
Layer of veggies.
Cheese mixture crumbles.
Then, the final layer of noodles, a layer of sauce, and then sprinkle 1 cup of the Parmesan cheese (or Italian cheese blend) all more than the prime.
Cover the unbaked lasagna with foil and bake at 350 degrees for 30 min. Uncover and bake for 5 min. longer till the cheese has melted. Let cool for 10 minutes ahead of slicing. Serve this healthful vegetable lasagna warm!
❓Recipe FAQs
It depends on what other components are utilised in the recipe! With just a handful of healthful substitutions – this plant primarily based lasagna is a great deal more nutritious than the regular version, but nevertheless tasty and complete of flavor.
Here are the swaps I created for this healthful vegetarian lasagna recipe:
Whole Wheat Noodles rather of classic lasagna noodles: Adds fiber and a healthful dose of entire grains which will maintain you fuller longer.
Less Cheese, And Low Fat Ricotta: I utilised a mix of low fat and complete fat cheeses in this recipe. I also utilised significantly less cheese general to maintain the decadence of lasagna whilst lowering the total calories and fat. This lasagna is nevertheless incredibly cheesy even with these alterations!
Lots More Veggies! This recipe is stuffed with veggies, Spinach, bell peppers, zucchini, and red onion raise the fiber and nutrient density of this dish. Spinach is a heart-healthful superfood that has calcium, vitamins A and C, fiber, iron, folic acid and antioxidants. Zucchini improves digestion and assists decrease blood sugar levels, bell peppers give us B6 and folate and tomatoes provide each antioxidants and Vitamin C.
The answer is, it depends! If you are producing regular lasagna, a single portion could run you about 500 calories! But this low calorie veggie lasagna has only 260 calories for a single giant piece!
This is a terrific lasagna for youngsters! It’s uncomplicated for small ones to consume, and it is a terrific way to get some added veggies into your youngsters given that they’re wrapped in a cheesy-carby-lasagna-bow. If you have specifically picky eaters, I’d advocate chopping up the veggies super fine and mixing them into the sauce. For SUPER picky eaters, you can puree the whole veggie mixture following sauteeing it, and mix that with the sauce.
Spinach, zucchini, and bell peppers all work properly in a veggie lasagna. Kale, mushrooms, summer time squash, asparagus, broccoli, cauliflower, and even carrots would work properly in this uncomplicated healthful vegetable lasagne recipe.
???? Can You Freeze Vegetable Lasagna?
Yes, you can freeze veggie lasagna. There are two techniques based on if you are freezing leftovers, or you are freezing the lasagna ahead of it is baked. You may want to prepare the this low calorie vegetable lasagna entire and freeze it for a busy weeknight meal, or you may have currently served this dish and just have a handful of leftovers to freeze for person meals to consume later.
Method 1: Pre-Baked Lasagna
Prepare lasagna in an airtight container. Assemble and enable the warm components to cool absolutely ahead of storing in an airtight container in the freezer. This strategy assists retain the freshness of the dish than if you freeze following it is baked. Will final for 2-3 months in the freezer. When it is time to bake it, pull it out of the freezer and pop it into the oven straight, following the baking directions in this recipe.
Method 2: Baked Veg Lasagna Recipe
Store in airtight container. Will be most effective if you retailer in person servings to retain freshness and use as a rapid go-to weeknight meal. WIll final for 2-3 months in the freezer.
???????????? How To Serve
- Whole Wheat Garlic Bread
- Sauteed Spinach with Garlic
- Roasted Vegetables such as Broccoli or Asparagus
- A side salad with crunchy greens (like a ceasar or mixed greens salad)
???? Expert Tips
- Salt water and cook lasagna noodles al dente (perhaps about 4-5 minutes). They will continue to cook when you bake the lasagna in the oven – and that way you will not have mushy noodles!
- Lay the noodles flat on aluminum foil to avert the noodles from sticking with each other. You can even spray the foil with olive oil spray to genuinely make certain the noodles stay separated.
- Thinly slice the bell pepper and then reduce in half so your pieces are about the similar size as your zucchini.
- Cook the zucchini, peppers, onion, and garlic till nearly carried out ahead of adding spinach.
- A mix of fresh and dried herbs provides a vibrant and slow cooked flavor.
- Spray or grease the casserole dish to avert sticking.
- Start with a layer of sauce working with a mixture of pre-created and self-created sauce.
- Don’t attempt to spread the cheese layer. Crumble the cheese on prime of the veggies.
- Let the lasagna rest for 10-15 minutes ahead of slicing it, that way it will hold with each other after you do slice and serve it.
???? More Vegetarian Recipes!
???? Recipe Card
Hearty Healthy Vegetable Lasagna (Easy, Kid-Friendly!)
This super satisfying veggie lasagna is a hearty, healthful version of the classic Italian recipe. Made with entire wheat noodles, fresh herbs, packed with veggies and a mixture of cheeses, this is a a single dish meal that will quickly come to be a favourite amongst your loved ones and pals.
Servings: 12 servings
Calories: 260kcal
- Salt water and cook lasagna noodles al dente (perhaps about 4-5 minutes). They will continue to cook when you bake the lasagna in the oven – and that way you will not have mushy noodles!
- Lay the noodles flat on aluminum foil to avert the noodles from sticking with each other. You can even spray the foil with olive oil spray to genuinely make certain the noodles stay separated.
- Thinly slice the bell pepper and then reduce in half so your pieces are about the similar size as your zucchini.
- Cook the zucchini, peppers, onion, and garlic till nearly carried out ahead of adding spinach.
- A mix of fresh and dried herbs provides a vibrant and slow cooked flavor.
- Make the sauce in a separate pan from the veggies.
- Spray or grease the casserole dish to avert sticking.
- Don’t attempt to spread the cheese layer. Crumble the cheese on prime of the veggies.
- Let the lasagna rest for 10-15 minutes ahead of slicing it, that way it will hold with each other after you do slice and serve it.
Calories: 260kcal | Carbohydrates: 28.1g | Protein: 17.4g | Fat: 9.3g | Sodium: 421mg | Fiber: 5.7g | Sugar: 6g
