Description
This Healthy Vegetable Lasagna is a nutritious and flavorful twist on the classic Italian favorite. Featuring whole wheat lasagna noodles, a vibrant mix of sautéed zucchini, bell peppers, spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses, this dish combines wholesome ingredients with a delicious homemade tomato sauce. Perfect for a family dinner, this lasagna offers a hearty yet healthy meal that is rich in vegetables and lighter on fat, while still delivering comforting, cheesy satisfaction.
Ingredients
Vegetables & Oils
- 2 tsp extra virgin olive oil
- 4 zucchini, quartered and thinly sliced
- 3 bell peppers (yellow, red, or orange), diced
- 6 oz baby spinach, roughly chopped
- 1 red onion, diced (divided use)
- 6 cloves garlic, minced (divided use)
Dry & Seasonings
- 1 tbsp dried Italian seasoning (more to taste)
- ⅛ tsp crushed red pepper (adjust to taste)
- ¾ tsp salt (adjust to taste)
Pasta & Sauces
- 1 box whole wheat lasagna noodles (uncooked)
- 28 oz can of crushed tomatoes (preferably with Italian spices added)
- 28 oz jar of pasta sauce
Cheeses
- 1½ cups low fat ricotta cheese
- 1 cup part-skim shredded mozzarella cheese
- 1 cup shredded Parmesan cheese or Italian four cheese blend
Others
- Olive oil cooking spray
Instructions
- Cook Noodles: Boil the lasagna noodles for 2-3 minutes less than the package instructions to keep them slightly al dente. Once cooked, lay them flat on foil to prevent sticking and set aside.
- Prepare Vegetables: Quarter and thinly slice all 4 zucchinis; dice all 3 bell peppers; mince 3 cloves of garlic; and roughly chop the baby spinach and half of the diced red onion.
- Sauté Vegetables: Heat 2 tsp olive oil in a pan over medium heat. Add the minced garlic, half the diced onion, zucchini, and bell peppers. Cook until vegetables begin to soften. Add baby spinach last and sauté for an additional 3 minutes until wilted. Season with Italian seasoning, salt, and crushed red pepper to taste. Cook for a couple more minutes, then remove from heat.
- Make Sauce: Mince remaining 3 cloves garlic. Spray a medium saucepan with cooking spray and lightly sauté minced garlic and remaining diced onion until translucent. Add the crushed tomatoes, Italian seasoning (if not already in the tomatoes), and heat through. Lower heat to keep warm.
- Prepare Cheese Mixture: Combine 1½ cups ricotta cheese and 1 cup mozzarella cheese in a bowl. Keep 1 cup Parmesan or Italian cheese blend separate for topping.
- Assemble Lasagna: Spray a large casserole dish with cooking spray. For each sauce layer, mix half of the homemade sauce with half of the jarred pasta sauce. Start with a layer of sauce at the bottom of the dish, then add a layer of lasagna noodles. Follow with another sauce layer, then a layer of sautéed vegetables. Sprinkle small crumbles of the cheese mixture over the veggies (do not spread evenly). Repeat layering noodles, sauce, veggies, and cheese mixture crumbles until the top layer is noodles and sauce. Finish by sprinkling the Parmesan cheese evenly on top.
- Bake: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove foil and bake uncovered for an additional 5 minutes until the cheese topping is melted and slightly golden.
Notes
- Cooking the lasagna noodles slightly underdone ensures they don't overcook in the oven.
- The cheese mixture is crumbled rather than spread to distribute flavor evenly.
- Combining homemade and jarred sauces balances depth of flavor and convenience.
- Adjust seasoning and crushed red pepper to taste for desired spice level.
- Use cooking spray to reduce added fat during sautéing and baking.
- Leftover lasagna keeps well refrigerated for up to 3 days and freezes beautifully.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
