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.

Latest Recipe Video!

🥘 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.

📖 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

📋 Recipe Card