Hearty Healthy Vegetable Lasagna (Super Easy Recipe!)

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My super satisfying, healthy vegetable lasagna is a lightened-up version of the beloved classic Italian recipe. Made with layers of whole wheat noodles, a mixture of gooey cheese, fresh herbs, and packed with veggies, this low-calorie veggie lasagna is ideal for anyone looking for a hearty, one-dish meal that tastes just like the traditional version. I guarantee this recipe will soon become a favorite among your family and friends!

My whole family absolutely loves Italian lasagna. I think it might be their favorite Italian meal. But we rarely order it at restaurants because most vegetable lasagna recipes are made with white pasta (no fiber, refined carbs), way too much cheese (which is high in calories and fat), and barely any veggies (which makes it even more heavy and dense!)

So I decided to create a heart healthy vegetable lasagna recipe with all of the flavor and heartiness you’d expect from a traditional lasagna recipe, but with a few swaps to make it better for you.

And I have to say: it was a hit! Every time I’ve made this: for parties, for meat-eaters, for the holidays, for my family — everyone loves this recipe! It’s one of the best healthy vegetarian Italian recipes!

Latest Recipe Video!

🥘 Ingredients

My healthy veggie lasagna is made with very basic ingredients. You can easily find whole wheat lasagna noodles at any local grocery store. Scroll down to the recipe card for the exact measurements and nutritional information.

Whole-Wheat Noodles: These create the base of my heart healthy lasagna recipe. Using whole wheat pasta adds nutritional benefits, but you really can’t tell the difference in taste between it and regular lasagna noodles.

Ricotta Mixture: I use low-fat ricotta cheese and a few types of shredded cheese, including part-skim mozzarella cheese, Parmesan, and Asiago, to maintain the gooey texture with less fat and fewer calories.

Fresh Vegetables: I used red bell peppers, zucchini, baby spinach, and red onion — but you can use any mix of colorful vegetables you like! Butternut squash, cremini mushrooms, summer squash, or even asparagus would all taste great in my low calorie vegetarian lasagna.

Red Sauce: To keep my recipe easy, I made a simple tomato sauce using crushed tomatoes and Italian spices, combined with a pre-made jar of marinara sauce.

Spices: Dried Italian seasoning, crushed red pepper flakes (or black pepper), salt, and fresh minced garlic add tons of flavor to low fat vegetarian lasagna. You can also use fresh basil in the filling or as a garnish.  

🔪 How To Make Healthy Vegetable Lasagna

Making my healthy lasagna recipe may take a little time, but it’s perfect for both beginners in the kitchen and seasoned cooks. The steps are easy and you don’t need any fancy cooking tools.

Check out my video below to see how easily this low-calorie vegetarian lasagne comes together with very little effort!

Boil Noodles: To begin, I cook the lasagna noodles according to the package directions to al dente. When done, I lay them flat on foil and set aside.

Cook The Veggie Filling: First, I quarter all 4 zucchini and thinly slice. Then I dice all 3 bell peppers and mince 3 cloves of garlic. Next, I heat olive oil in a large skillet over medium-high heat, saute the garlic, half the diced onion, all of the zucchini, and all of the bell peppers together until just softened. 

Continue Cooking: Now, I lower to medium heat, add the baby spinach, and stir with a wooden spoon for another 3 minutes until it’s wilted. Then I sprinkle the filling with Italian seasoning, salt, and crushed red pepper to taste, stir, and let it cook for a couple more minutes before removing it from the heat. 

Make The Marinara Sauce: Before cooking, I mince 3 cloves garlic. Then I spray a medium sized saucepan with cooking spray and lightly saute the garlic and remaining red onion until the onion is translucent. Next, I add the crushed tomatoes and Italian seasoning to taste, if using unseasoned tomatoes. Once my sauce is heated through, I turn the heat down to low.

Mix The Cheeses: The Parmesan cheese (or Italian blend, if using) should be set aside. I mix 1.5 cups of ricotta cheese with 1 cup of mozzarella until well combined to make the cheesy filling.

Assemble The Layers: First, I spray the bottom of a large casserole dish or baking dish with cooking spray and put 1 cup of sauce on the bottom.

Then I put a single layer of the lasagna noodles.

Then I add another layer of sauce, a layer of the veggie mixture, and top it with ½ cup of the cheese mixture. I don’t try to spread the cheese; the crumbles work well.

Finish Assembling: Next, I add another layer of pasta sheets, followed by sauce, veggies, and cheese. Finally, I add a layer of noodles, top with sauce, and sprinkle 1 cup of Parmesan cheese (or Italian cheese blend) over the top. Note: For every layer of sauce, I use ½ cup homemade and ½ cup pre-made sauce.

Bake And Serve: Once assembled, I cover the unbaked lasagna with foil and bake it at 350 degrees Fahrenheit (177 degrees Celsius) for 30 minutes. Then I uncover it and bake for another 5 minutes or until the cheese has melted. When done, I remove it from the oven and let it cool for 10 minutes. Finally, I slice the healthy vegetarian lasagna and serve it warm.

📖 Variations

Gluten Free Veggie Lasagna: Use gluten free pasta sheets to turn my recipe into a 100% gluten-free low calorie vegetable lasagne!

Roasted Vegetable Lasagne: Instead of sauteeing your veggies, roast the vegetables in the oven at 400 degrees Fahrenheit (200 degrees Celcius) until tender.

Different Veggies: Spinach, zucchini, and bell peppers all work well in a veggie lasagna. Kale, mushrooms, summer squash, asparagus, broccoli, cauliflower, and even carrots would work well in this recipe.

Zucchini Vegetarian Lasagna: Instead of pasta sheets, use zucchini to make this into a low carb recipe!

Vegan Vegetable Lasagna: Make my healthy vegetable lasagna dairy-free by using a vegan ricotta and vegan parmesan instead of the regular cheese.

🍽 Serving Suggestions

My low fat vegetable lasagna is a versatile dish that shines on its own but can be paired with bread, salad, or other veggies for a bigger meal. These are just a few of my favorites:

With Salads: Serve my lasagna with a fresh salad to add more vegetables and a burst of color to your table. This spinach and arugula salad or feta salad with cucumbers, tomatoes, and lentils are both wonderful options.

With Bread: Complement the lasagna with warm, crusty bread. I like options like this gluten free focaccia, air fryer garlic bread, or vegan dinner rolls – they’re all perfect for soaking up the delicious sauce.

With Sides: Serve it with roasted root vegetables, green beans with a squeeze of lemon, or portobello mushroom steaks.

Tips For Serving To Kids: This lasagna is already pretty kid-friendly, but if you have especially picky eaters, I’d recommend chopping up the veggies super fine and mixing them into the sauce. For SUPER picky eaters, you can puree the entire veggie mixture after sauteeing it, and mix that with the sauce.

🧊 Storage Directions

Fridge: Once cool, I place the lasagna in an airtight container or cover it tightly with plastic wrap. It will keep well in the refrigerator for up to 4 days. This kid friendly veggie lasagna is a lifesaver during busy weeks.

Freezer: For longer storage, you can freeze lasagna using one of two methods depending on if you’re freezing leftovers or you’re freezing the lasagna before it’s baked. 

• Pre-Baked Lasagna: First, I assemble the lasagna and let it cool completely before storing it in an airtight container. It will last for 2-3 months in the freezer. When ready to bake, I pull it out of the freezer and pop it into the oven directly, following the baking instructions in the recipe. This method helps retain the freshness of the dish better than if you freeze it after baking.
• Baked Lasagna: If it’s been baked, I store it in an airtight container in the freezer for up to 3 months. For best results, I suggest storing it in individual servings to retain freshness and use it as a quick go-to weeknight meal.

Reheating: One of the best parts about this healthy vegetable lasagna is that it reheats really well. For the best results, place the lasagna in an oven-safe dish, cover it with foil, and bake for 20-30 minutes at 350 degrees Fahrenheit (177 degrees Celsius). I have also reheated individual portions in the microwave on high for 2-3 minutes, or until hot – which works well when I’m on time. I always cover the lasagna with a microwave-safe lid or a damp paper towel to retain moisture.

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