Healthy Vegetable Lasagna
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Healthy Vegetable Lasagna is a lighter, wholesome twist on the classic Italian favorite. It’s made with layers of whole wheat noodles, creamy cheese, fresh herbs, and a hearty mix of veggies. This veggie lasagna is the perfect low-calorie one-dish meal for anyone craving something delicious, and I guarantee it’ll quickly become a favorite with family and friends!
My whole family is obsessed with Italian lasagna, it’s probably their all-time favorite Italian dish. But we hardly ever order it at restaurants. Why? Most veggie lasagna recipes are loaded with white pasta (hello, refined carbs and no fiber!), drowning in cheese (great for flavor, not so much for calories), and seriously lacking in veggies. It’s so heavy and dense, I feel like I need a nap halfway through. Ha!
That’s why I decided to create a heart-healthy vegetable lasagna recipe with all the flavor and comfort of the classic but made with healthier swaps. And let me tell you, it’s been a hit every single time. It’s one of the best healthy vegetarian Italian recipes.
👩🏽🍳 Why I Love This Recipe
Whenever I hear the word lasagna, I can’t help but think about my healthy veggie lasagna recipe. It’s so good that it always ends up on my menu for the week! And you might be wondering how I managed to make it healthy, well, it’s pretty simple! I swap out classic lasagna noodles for fiber-packed whole wheat ones. They add a good dose of whole grains and keep you feeling full and satisfied for hours.
I also cut back on the cheese, using a mix of low-fat and full-fat options to keep it lighter while still tasting incredible. The best part? My healthy vegetable lasagna is only 260 calories for one big, satisfying slice! This might be a low-calorie vegetable lasagna, but trust me, it’s just as good as the classic.
This veggie lasagna has become a favorite with my kids, it’s a total win in our house. They love how cheesy and comforting it is, and I love that they’re happily eating extra veggies without even realizing it. Wrapping those veggies in a layer of cheesy, carby lasagna goodness? Best parenting hack ever! 😉
This recipe is not only easy to make but also perfect for leftovers and super freezer-friendly. I’m confident you’ll love this recipe just as much as my family and I do!
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🥘 Ingredients
I make my easy and healthy veggie lasagna with simple, wholesome ingredients. Some of the key ingredients include:
Whole-Wheat Noodles: I use these as the base for my heart-healthy lasagna. They add extra nutrients and fiber, but honestly, you’d never know the difference in taste compared to 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.
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. Sometimes, I’ll add fresh basil to the filling or as a garnish.
🔪 How To Make
Making my healthy lasagna recipe may take a little time, but it’s totally worth it. The steps are easy and you don’t need any fancy cooking tools.
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.
Next, 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 bother spreading 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.
💭 Expert Tips
My #1 Secret Tip for making my healthy vegetarian lasagna recipe is to generously salt the water and only cook the lasagna noodles to al dente.
This means they should be slightly firm to the bite and not fully cooked through before you start layering them in the casserole dish. I’ll typically stop boiling the lasagna noodles about 2-3 minutes earlier than I would for completely cooked pasta. The noodles will finish cooking in the oven, so cooking them partially before this prevents the noodles from becoming too soft and mushy during the baking process.
Other Tips To Keep In Mind:
- Lay the Noodles on Foil: After boiling, I will lay the cooked lasagna noodles flat on a sheet of aluminum foil to prevent them from sticking together. Sometimes I even lightly spray the foil with olive oil spray to really make sure they stay separated.
- Add The Spinach Last: Sauté the zucchini, peppers, onion, and garlic until almost done, then add the spinach. Spinach cooks quickly, so adding it last prevents it from becoming overcooked and soggy.
- Use Fresh And Dried Herbs: Use a blend of fresh and dried herbs to enhance the flavor. Fresh herbs add a bright, fresh taste, while dried herbs provide a rich, slow-cooked depth of flavor.
- Spray To Prevent Sticking: I always spray or grease my casserole dish before layering the ingredients. This prevents the lasagna noodles from sticking to the dish, making it easier to serve.
- Leave The Cheese Crumbles: The cheese mixture isn’t very spreadable since it’s a mix of ricotta and shredded cheese. So instead of spreading the cheese, I like to crumble it on top of the veggie layer. Once it bakes, the crumbles blend well with the vegetables and melt to create a uniform layer.
- Rest Before Slicing: Let this healthy veggie lasagna rest for 10-15 minutes after baking. This allows it to set, making it easier to slice and helps the layers hold together when served.
📖 Variations
One of the things I love most about my healthy veggie lasagna is how versatile it is! Depending on what I have on hand or the flavors I’m craving, I can switch things up to make it a little different every time.
Make it Gluten-Free: I use gluten free pasta sheets to turn my recipe into a 100% gluten-free low calorie vegetable lasagna!
Roasted Lasagna: Instead of sautéing the veggies, sometimes I roast the vegetables in the oven at 400 degrees Fahrenheit (200 degrees Celsius) 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.
Make it Vegan: 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 delicious on its own, but it’s even better when paired with some sides to make it a full meal. Here are a few of my favorites:
With Salads: I love pairing my lasagna with a fresh salad for extra veggies and a pop of color. My go-to is a spinach and arugula salad or my feta salad with cucumbers, tomatoes, and lentils are both wonderful options.
With Bread: Warm, crusty bread is a must with lasagna! I like options like my gluten free focaccia or my vegan dinner rolls, they’re all perfect for soaking up the delicious sauce.
With Sides: For a hearty meal, I’ll add roasted root veggies, some green beans with a squeeze of lemon, or even my 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 sautéing 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.
❓Recipe FAQs
HOW DO I KNOW WHEN THE LASAGNA NOODLES ARE AL DENTE?
I know my noodles are al dente when they’re firm but not hard. I cook them according to the package instructions, usually boiling for 8-10 minutes. They should have a slight bite to them, just enough resistance without being crunchy!
WHY IS MY LASAGNA WATERY?
Watery lasagna often comes from veggies releasing too much moisture. To avoid this, I always cook the veggies thoroughly to let most of the moisture evaporate before layering them. I also let the lasagna rest for 10-15 minutes after baking, it helps it set and keeps it from being too liquidy!
CAN I USE NO-BOIL LASAGNA NOODLES?
Absolutely! No-boil lasagna noodles are super convenient. They’re made to cook right in the oven as the lasagna bakes, absorbing the sauce’s moisture. Just make sure to use a bit more sauce than usual to ensure the noodles cook properly.
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📋 Recipe Card
🎥 Watch How to Make It
Healthy Vegetable Lasagna
My Healthy Vegetable Lasagna is a lighter, wholesome twist on the classic Italian favorite. It’s made with layers of whole wheat noodles, creamy cheese, fresh herbs, and a hearty mix of veggies. This veggie lasagna is the perfect low-calorie one-dish meal for anyone craving something delicious, and I guarantee it’ll quickly become a favorite with family and friends!
Servings: 12 servings
Calories: 304kcal
Ingredients
- 2 tsp extra virgin olive oil
- 1 box whole wheat lasagna noodles uncooked
- 4 zucchini
- 3 yellow, red or orange bell peppers diced
- 6 oz baby spinach roughly chopped
- 1 red onion diced
- 6 cloves garlic minced
- 1 tbsp dried Italian seasoning more to taste
- ⅛ tsp crushed red pepper adjust to taste
- ¾ tsp salt adjust to taste
- 28 oz can of crushed tomatoes with Italian spices added–like basil, oregano, etc. if you can find that
- 28 oz jar of pasta sauce
- 1½ cups low fat ricotta cheese
- 1 cup part-skim shredded mozzarella
- 1 cup shredded parmesan or Italian four cheese blend
- olive oil cooking spray
Equipment
Instructions
Noodles:
- Cook the lasagna noodles for about 2-3 minutes less time than the package directions say (leave them slightly al dente).
- Once they’re done, lay them flat on foil and set aside.
Vegetables:
- Quarter all 4 zucchini and thinly slice.
- Dice all 3 bell peppers and mince 3 cloves of garlic
- Heat olive oil in a pan over medium heat, saute the garlic, half the diced onion, all of the zucchini and all of the bell peppers together.
- Add the baby spinach at the end (when the zucchini/red pepper are almost done cooking), saute another 3 minutes until spinach is wilted.
- Sprinkle Italian seasoning, salt, and crushed red pepper to taste on top, stir, and let it cook a couple more minutes. Then remove from heat.
Sauce:
- Mince 3 cloves of garlic.
- Spray a medium sized saucepan with cooking spray and lightly saute the garlic and remaining red onion until the onion is translucent.
- Add the crushed tomatoes.
- Add Italian seasoning to taste, if your crushed tomatoes don't have that already added.
- Once the sauce is heated through, turn the heat down on low.
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 using) separate.
Assembly:
- Spray the bottom of a large casserole dish with cooking spray.
- Put a layer of sauce at the bottom of the dish (For every layer of sauce, I used 1/2 the self-made sauce and 1/2 the pre-made sauce)
- Put a layer of the lasagna noodles.
- Put another layer of the sauce (1/2 pre-made, 1/2 self made).
- Put a layer of the veggies.
- Take the cheese mixture, and put little crumbles of the cheese mixture all over the veggie layer (don’t try to spread it out, the little crumbles seemed to work well).
- Put another layer of the lasagna noodles.
- Layer of sauce.
- Layer of veggies.
- Cheese mixture crumbles.
- Layer of lasagna noodles.
- Layer of sauce.
- Sprinkle 1 cup of the Parmesan cheese (Or Italian Cheese blend) all over the top.
- Cover with foil and bake at 350 degrees for 30 min.
- Uncover and bake for 5 min. longer until the cheese has melted.
Notes
- My #1 Secret Tip for making my healthy vegetarian lasagna recipe is to generously salt the water and only cook the lasagna noodles to al dente. This means they should be slightly firm to the bite and not fully cooked through before you start layering them in the casserole dish. I’ll typically stop boiling the lasagna noodles about 2-3 minutes earlier than I would for completely cooked pasta. The noodles will finish cooking in the oven, so cooking them partially before this prevents the noodles from becoming too soft and mushy during the baking process.
- After boiling, I will lay the cooked lasagna noodles flat on a sheet of aluminum foil to prevent them from sticking together. Sometimes I even lightly spray the foil with olive oil spray to really make sure they stay separated.
- Thinly slice the bell peppers and then cut them in half to match the size of the zucchini pieces. Having uniform pieces ensures that everything cooks evenly and gives my healthy vegetarian lasagne a consistent texture.
- Sauté the zucchini, peppers, onion, and garlic until almost done, then add the spinach. Spinach cooks quickly, so adding it last prevents it from becoming overcooked and soggy.
- Use a blend of fresh and dried herbs to enhance the flavor. Fresh herbs add a bright, fresh taste, while dried herbs provide a rich, slow-cooked depth of flavor.
- I always spray or grease my casserole dish before layering the ingredients. This prevents the lasagna noodles from sticking to the dish, making it easier to serve.
- The cheese mixture isn’t very spreadable since it’s a mix of ricotta and shredded cheese. So instead of spreading the cheese, I like to crumble it on top of the veggie layer. Once it bakes, the crumbles blend well with the vegetables and melt to create a uniform layer.
- Let this healthy veggie lasagna rest for 10-15 minutes after baking. This allows it to set, making it easier to slice and helps the layers hold together when served.
Nutrition
Serving: 1piece | Calories: 304kcal | Carbohydrates: 45g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 810mg | Potassium: 870mg | Fiber: 4g | Sugar: 8g
This lasagna is fantastic. Really love the whole wheat noodles and all the veggies in this.
Hooray! Thanks so much Andrea – so happy to hear that you liked it!
We made this lasagna for dinner last night and it was incredible! Thanks so much for sharing the recipe!
Hooray! I’m so glad to hear that Jessica! 🙂
This was so wonderful! My husband and I made this for dinner tonight, served it with a red wine and some slices of Italian bread. The three alterations to the recipe I made were to eliminate the ricotta cheese (it just doesn’t agree with me), and add in one can of cannellini beans to the veggie mix for protein, and since zucchini are kind of expensive right now I only used two instead of four. It was so good! Thank you for this wonderful meal idea!
Yay!! So glad you liked this recipe Sarah!! And I absolutely LOVE your addition of the cannellini beans – that’s a great idea! I bet, if you pureed the cannellini beans you could spread them like ricotta in the lasagna and it would give the same texture. Just an idea to try for next time! Thanks for letting me know how this turned out for you! 🙂
Going to give this a go, but I will have to substitute the ricotta for cottage cheese, this shouldn’t change the flavor too much from your recipe right?
Cottage cheese should work well in lasagna – I don’t think it’ll change the flavor of the dish too much – just make sure to get a cottage cheese that isn’t too watery so that the dish stays together! Hope that helps!
OMG – yes, this was a bit of work, but oh so good. I substituted fresh bella mushrooms in the sauce for the pepper, and I cooked and added some lentils for the illusion of meat (husband), and it was very good. I also used veggie mozzarella cheese. It made enough for 10 people. Toasted some sprouted grain bread, and this was a fabulous dinner.
That is so wonderful Suzie! Love the idea of adding lentils for a more meaty texture. And yes, this is a bit of work, but the payoff is totally worth it! So happy you had such a nice dinner with this dish! 🙂
Thank you very much!
Hope you enjoy it!
This does look like a tasty alternative to many of the other, heavier lasagna recipes. I love lasagna so sometimes I can end up eating so much of it, that I feel weighed down afterwards. Thanks for this recipe.
No problem Julia!! This recipe definitely won’t make you feel weighed down 🙂 Can’t wait to hear how you like it!
I’m heading to the store to buy the ingredients. I’ll buy the fresh thyme. However, I don’t see in your directions where/when to add the fresh thyme. Might it be under Vegetables at Number 6 (thyme instead of oregano)? Or…?
Thanks – looking forward to both cooking and eating the meal!
Hi! Thank you so much for asking and great catch! Yes – add the fresh thyme when you add the other herbs — at Step 6 in the directions (add it along with the oregano and basil). I’ve updated the recipe to indicate that. Thanks again and let me know how the lasagna turns out – I’m sure you will love it!!
This lasagna looks delicious! As do a lot of ure other recipes..I follow skinnytaste.com and stumbled across your sweet baked potato recipe on her site. So glad I did :0)
Thank you so much Shefali!! It’s so nice to meet you! 🙂 I can’t wait to hear how my recipes turn out for you once you try them! Thanks again!
This looks great and I’m so excited to try it! What size pan did you use? I’m sorry if this is a dumb question. Thanks!
I figured it out. 🙂 I made it tonight and it was delicious! Thanks so much!
Aw yay!! I’m so glad you liked it! Sorry again for the delay in answering your original question!!
Hi Lisa! No questions are dumb questions 🙂 Sorry it took me a few days to reply to you – it’s been a busy week!! But I’m glad you figured it out 🙂 Just in case anyone else has the same question – I used a 12×12 casserole dish. Thanks again for asking!
Made this last week for dinner- have recently started cooking vegetarian (new to living with one) and had also never made a lasagna!
This was easy, and delicious 🙂 I am already scoping your site out for what to have next! Thank you.
Hi Kristen! Thanks so much for sharing your experience with this recipe! I’m so glad you liked it 🙂 And congrats on making your first lasagna!!
My Husband and I are vegetarians too and I was searching so long for a lasagna recipe that “sounds great”. This one fits my picky recipes, thanks so much for sharing your recipe. I’m going to make this today on my sunday and eat it away until monday! yay
Yaay! I’m so glad – I hope you enjoyed this lasagna! It makes great leftovers too – it will keep in the fridge for at least a couple days after you make it! For a reheating tip – warm it up in the oven vs. the microwave – it’ll feel like it was made fresh that day 🙂
Came out fine. The corners were little crispy though , may be because I used a large pan and so the corners dried out as the lasagna was baking. But, taste was awesome! My Husban has already insisted that this weekend it will be lasagna again! Thanks to your recipe
Oh and no question of leftovers, we were left with nothing! It was so tasty.
Awesome!! I’m so glad you and your husband liked it! For the corners – if you make sure the sauce reaches all the way to the edges of the pan – and make sure the lasagna is fully covered in sauce, you won’t get crispy corners. So try that next time and let me know if it works!
Just have to say I LOVE YOUR SITE!!!! I’ve made several of your creations via the mexican pizza and the latest being this veggie lasagna!! 🙂 Mhhhmmm!! GOOD!!! I added ground turkey since im not vegetarian but it was still delicious!!!!!! Thanks for this recipe 🙂
Wooohoo!! I’m so happy to hear that – and I think ground turkey is a perfect healthy addition for a meat-version of this lasagna recipe. So glad you liked it!! 🙂
I want to make this for my “very pregnant” daughter due to deliver in about 3-4 weeks. She has asked for “healthy” vegetable lasagna. It sounds delicious! How does this freeze?
Oh great! (and congratulations to you and your daughter!) This freezes really well – you can defrost it in the oven or the microwave. I’m sure she will love it! 🙂
Do you know the nutritional content of this dish?
I don’t know the exact nutritional information, but I’d estimate that each serving (a pretty big square) is about 250-300 calories max. Hope that helps!
I ended up making the cheese-free version tonight. It was really good, and we didn’t miss the cheese at all. I used whole-wheat lasagne and I upped the spice level a lot. In addition, I reduced the number of zucchinis and added an eggplant, as per someone’s suggestion in the comments. Thanks!
Oh nice!! I’m so glad it turned out well – next time I’ll try the eggplant/spice suggestion! 🙂