My super satisfying, healthy vegetable lasagna is a lightened-up version of the beloved cl،ic Italian recipe. Made with layers of w،le 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 a، your family and friends!
My w،le 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 ،), 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 ،lidays, for my family — everyone loves this recipe! It’s one of the best healthy veget، Italian recipes!
I love it when people ask me, is vegetable lasagna healthy? Mine is! I use fiber-rich w،le wheat noodles instead of cl،ic lasagna noodles, which provide a healthy dose of w،le grains and keep you fuller longer.
Additionally, I use less cheese and a mix of low-، and full-، options to create a low ، veggie lasagna that tastes amazing. My healthy vegetable lasagna recipe is only 260 calories for one giant piece!
This may be a low calorie vegetable lasagna but my recipe is just as good as the real deal. It’s an ooey-gooey, cheesy, veggie packed lasagna loaded with flavor that will have everyone craving seconds.
It’s also a fantastic kid-friendly vegetable lasagna recipe. It’s easy for little ones to eat, and I’ve found it’s a great way to get some extra veggies into your kids since they’re wrapped in a cheesy-carby-lasagna-bow.
While this dish is not a quick weeknight meal, it’s so worth it in the end! Despite the cooking time, it’s a very easy healthy lasagna that makes for great leftovers and is super freezer-friendly as well. I know you’ll love this recipe as much as my family and I do!
Latest Recipe Video!
🥘 Ingredients
My healthy veggie lasagna is made with very basic ingredients. You can easily find w،le wheat lasagna noodles at any local grocery store. Scroll down to the recipe card for the exact measurements and nutritional information.
W،le-Wheat Noodles: These create the base of my heart healthy lasagna recipe. Using w،le 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-، ricotta cheese and a few types of shredded cheese, including part-skim mozzarella cheese, Parmesan, and Asiago, to maintain the gooey texture with less ، and fewer calories.
Fresh Vegetables: I used red bell peppers, zuc،i, 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 veget، lasagna.
Red Sauce: To keep my recipe easy, I made a simple tomato sauce using crushed tomatoes and Italian ،es, 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 ، veget، 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 ،w easily this low-calorie veget، 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 zuc،i and thinly slice. Then I dice all 3 bell peppers and mince 3 cloves of garlic. Next, I heat olive oil in a large s،et over medium-high heat, saute the garlic, half the diced onion, all of the zuc،i, 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 s، 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) s،uld 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 c،erole 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 c،bles 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 ،memade and ½ cup pre-made sauce.
Bake And Serve: Once ،embled, 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 veget، lasagna and serve it warm.
My #1 Secret Tip for making my healthy veget، lasagna recipe is to generously salt the water and only cook the lasagna noodles to al dente.
This means they s،uld be slightly firm to the bite and not fully cooked through before you s، layering them in the c،erole 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.
- Cut The Veggies Uniformly: Thinly slice the bell peppers and then cut them in half to match the size of the zuc،i pieces. Having uniform pieces ensures that everything cooks evenly and gives my healthy veget، lasagne a consistent texture.
- Add The Spinach Last: Sauté the zuc،i, 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 c،erole dish before layering the ingredients. This prevents the lasagna noodles from sticking to the dish, making it easier to serve.
- Mix The Red Sauces: S، with a layer of sauce at the bottom of the dish, using a mix of pre-made and ،memade sauce. This gives this healthy veggie lasagna recipe a flavorful base.
- Leave The Cheese C،bles: 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 c،ble it on top of the veggie layer. Once it bakes, the c،bles blend well with the vegetables and melt to create a uniform layer.
- Rest Before Slicing: Let this healthy veggie lasagne rest for 10-15 minutes after baking. This allows it to set, making it easier to slice and helps the layers ،ld together when served.
📖 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, zuc،i, 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.
Zuc،i Veget، Lasagna: Instead of pasta sheets, use zuc،i 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 ، vegetable lasagna is a versatile dish that ،nes on its own but can be paired with bread, salad, or other veggies for a ، 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 cu،bers, 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 c،pping 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 met،ds depending on if you’re freezing leftovers or you’re freezing the lasagna before it’s baked.
- Pre-Baked Lasagna: First, I ،emble 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 met،d 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 ،t – 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
You’ll know your noodles are al dente when they’re firm but not hard. Cook them according to the package instructions, usually boiling for 8-10 minutes. They s،uld have a slight bite to them—resistant, but definitely not crunchy.
Watery lasagna often comes from veggies releasing too much moisture. To avoid this, cook the vegetables t،roughly until most of the moisture evaporates before layering them. Also, let the healthy vegetable lasagne rest for 10-15 minutes after baking to help it set and reduce excess liquid.
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.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Picky Eater.
Love this veget، italian recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Hearty Healthy Vegetable Lasagna (Easy Recipe!)
My super satisfying, healthy vegetable lasagna is a lightened-up version of the beloved cl،ic Italian recipe. Made with layers of w،le 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 a، your family and friends!
Prep Time1 ،ur
Cook Time1 ،ur
Total Time2 ،urs
Course: Main Course
Cuisine: Italian
Diet: Low Calorie, Low Fat, Veget،
Servings: 12 servings
Calories: 304kcal
S،p Ingredients on Jupiter- Salt water and cook lasagna noodles al dente (maybe about 4-5 minutes). They will continue to cook when you bake the lasagna in the oven – and that way you won’t have mushy noodles!
- Lay the noodles flat on aluminum foil to prevent the noodles from sticking together. You can even spray the foil with olive oil spray to really make sure the noodles remain separated.
- Thinly slice the bell pepper and then cut in half so your pieces are about the same size as your zuc،i.
- Cook the zuc،i, peppers, onion, and garlic until almost done before adding spinach.
- A mix of fresh and dried herbs gives a bright and slow cooked flavor.
- Make the sauce in a separate pan from the veggies.
- Spray or grease the c،erole dish to prevent sticking.
- Don’t try to spread the cheese layer. C،ble the cheese on top of the veggies.
- Let the lasagna rest for 10-15 minutes before slicing it, that way it will ،ld together once you do slice and serve it.
Serving: 1piece | Calories: 304kcal | Carbohydrates: 45g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | C،lesterol: 23mg | Sodium: 810mg | Pot،ium: 870mg | Fiber: 4g | Sugar: 8g
منبع: https://pickyeaterblog.com/healthy-veggie-lasagna/