Skinny Veggie Lasagna

Veggie Lasagna

Alright, so maybe that melted cheese bomb on top doesn’t look so skinny.

I seem to have a certain skill for presenting you with food that is healthy….

but not really.

Skinny Veggie Lasagna

Here’s the thing, though: this one actually is healthy.  Skinny, even.

Three cups of chopped vegetables and one cup of fresh spinach have sneaked – snuck? – their way into this pan of cheesy goodness.  And I say cheesy because I like to give the illusion that it’s super cheesy, but here’s the other thing – for better or worse, it’s not excessively cheesy.  One cup of cheese?  Puhlease.  I could top my own individual bowl of pasta with one cup of cheese.

There are a few reasons why I need this lasagna to be skinny.

  1. This dessert.  It’s really good for breakfast sometimes.  And by sometimes, I mean all the time.
  2. Mexican restaurants with unlimited chips and salsa.  My weakness.
  3. A tiny habit of playing hooky from the gym.
  4. A reappearance of #2.  There are lots of friends in town, ok?
  5. Handfuls of Starburst mysteriously disappearing from my classroom prize box.  And I don’t even like Starburst.
  6. My desired lasagna portion size: 3 pieces.

Make this lasagna for at least one, if not all six, of those reasons.  It gets bonus points for being loaded with yummy sauteed veggies and creamy ricotta cheese and baked under a blanket of melted mozzarella.  Plus, the servings are as big as my hand.  And my hands are apparently huge.  Repeat: the servings are huge.

And if nothing else, who doesn’t love a cheese blanket?  Honestly.

Skinny Veggie LasagnaPinit

4.9 from 41 reviews
Skinny Veggie Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 3 cups chopped veggies of your choice
  • ½ chopped onion
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 cup low fat ricotta cheese
  • 1 egg
  • 2 cups fresh spinach
  • 2 cups tomato sauce
  • 12 uncooked oven-ready whole grain lasagna noodles
  • 1 cup mozzarella cheese, shredded
  1. Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
  2. Whisk egg into ricotta cheese and stir in fresh spinach.
  3. Pour a little sauce in the bottom of a greased 9x13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, ½ of the veggies, and ¾ cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
  4. Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.
For my veggies, I used broccoli, cauliflower, carrots, and red peppers. Check the lasagna at 30 minutes and add ¼ cup vegetable stock if the lasagna looks too dry.

Nutrition Veggie Lasagna

If I turn into a green vegetable over the next 9 days, it’s because I’m eating this pan of veggie lasagna all on my lonesome.  All 9 servings.

Because Bjork is eating the meat lasagna.   The one I made from the leftover meat sauce in the freezer.  #cleanout #badwife

And I’m apparently going through a phase with hashtags.   Thanks for sticking with me.

Subscribe for these valuable resources:
  • eCookbook with our top 25 recipes
  • Email Updates for new recipes
  • Exclusive discounts on our products



  1. I love a cheese blanket! I love a cheese blanket! And chips by the truckloads.

    This was meant for my soul. And I’m willing to arm wrestle you for the baking dish.

  2. I pretty much am constantly need skinny lasagna as a result of my dessert addiction. This sounds delicious and perfect!

  3. I have a lot of vegetarian lasagna recipes and one that is my favorite but it only has spinach in it. I can’t wait to try this one and sneak in all the extra veggies. I, too, have a dessert addiction so skinny lasagna is GOOD!

  4. Thanks for coming to check out my blog. This lasagna looks good.

  5. I am addicted to cheese. Like if we made this lasagna I wouldn’t be allowed to participate in putting the cheese on because I have a problem with always putting far too much cheese. Who cares if it takes and extra 10 minutes to melt because its too thick? Not me. Cheese blanket? I’m in.

  6. Ooh, I love this! I tried a skinny (well, skinnier) lasagna back at the end of the summer with ground turkey rather than ground beef, but this is the first veggie option that has looked as yummy to me. I’ll definitely try it out!

  7. looks great! very similar to the recipe i use :)

  8. Soo @ Little Miss Fitness says:

    You’re so stinkin cute, Lindsay!

    This lasagna is something I can do…yep…looks goooood!

  9. That IS skinny!!! Of course, I’d probably eat about four pieces, which would reduce the skinniness factor…but whatever :-)

  10. Looks awesome! I just love your pictures(OK, your recipes are awesome too :D) I saw the top picture and I just had to click, haha. I love the cheese blanket. I love doing that too because it makes it look like a lot of cheese, but not really. Plus, I find the flavor is better when it’s all on top instead of mixed in. I just had to mention that it’s really weird that you posted this today, I just made something similar last night and made a meaty pan for my hubby and a meatless one for myself. Awesome 😀

  11. Loves it!!!! Soooo… if I eat half the pan then it’s still healthy, right??? :)

  12. This will be made at my house. SOON. Wait a sec while I check the fridge for ingredients. . . . Just kidding. Sort of. Can’t wait to try it and savor that blanket of cheese. I agree with so many of your reasons for making it!
    BTW -I think Starbursts DO have some sort of weird appearing powers – because it happens here too – and I DO like them!!

  13. Yes! Chips and salsa are my weakness too! Yikes!

  14. oh fantastic. i especially like reason #2. :)

  15. Such a good idea to hid veggies in there (and of course top them with cheese)! My weakness is chocolate chips after dinner, so I definitely try to sneak in vegetables where ever I can!

  16. this looks awesome and I see your pics everywhere on FG, TS, etc…congrats. Such beautiful photography!

  17. Oh my goodness… oh my gooooodness! … if only real blankets were made out of cheese! *siiiigh*

  18. definitely going to try this!! ABSOLUTELY LOVE IT.

  19. I don’t care if it’s skinny or not. It looks so good and delicious: I want it!

  20. YUMMY! Can’t wait to try it! :)

  21. This looks like a great recipe and I love pugs too! Was just dreaming of lasagna but not the calories. So going to give this a try.

  22. This looks great and healthy! I love lasagna with lots of veggies in it!

  23. Cookie and Kate says:

    I love cheese blankets. I blanketed some Brussels sprouts in a nice Fontina spread this weekend, and you know what? Now I like Brussels sprouts. I know I’d love your veggie lasagna, too.

  24. Yum! I actually love lasagna with tons of veggies in it. To me it’s more interesting than just pasta, noodles, sauce. Delicious!

  25. ooh, this looks delicious! love how lasagna reheats so well too.

  26. this was SO yummy. made it over the weekend, whole family, including a picky kindergardener and picky toddler DEVOURED it. will be making this regularly – thanks!

  27. I make it similar to this but instead of ricotta I use tofu. I put garlic, basil, tofu and a little salt to taste in my blender and blend until smooth. It cooks just like ricotta and egg but with less fat and no cholesterol.

  28. Linds, I made this tonight for dinner and it was a huge hit! Plus, we have plenty of leftovers for the rest of the week. :) Merry Christmas to you and Bjork!

    • Yay! Glad you liked it Ash! When we made it, I was the only one eating it (I made a meaty one for Bjork), so I literally had 9 servings of lasagna to go through by myself! At least it freezes well. :) Have a Merry Christmas – hopefully see you soon!

  29. I can’t wait to try this, I have gone 10 years making two seperate meals. Meatless for me and the hubby, and with meat for the five kids. Over the years a few of my girls started going for the meatless:) Could you please tell me the brand of noodles, I can’t seem to find the whole grain.

  30. What is the best substitute for ricotta cheese if we don’t like ricotta?

  31. Mmm, just made this–thanks for the recipe! I added a little salt, cracked pepper, and basil, and used carrots and zucchini with the spinach.

    Delicious! I ate a piece slightly bigger than my hand (thanks for the reference) and am contemplating going back for seconds. Even the veggie-hating boyfriend loved it.

    Thanks for a recipe for lasagna without a cr*p-ton of cheese. It’s unnecessary!

  32. Wow this looks great! I’m going to try making it tonight with a girlfriend! How did you make the nutritional label for this?! That is so cool and helpful!

  33. Love the picture, my mouth is watering. I am looking forward to making this healthy lasagna! I enjoy your sense of humor and thank you for this recipe!

  34. I made this last week and must say- this is delicious! Thanks so much!

  35. I made this last night and it was absolutely delicious! You’d never guess it was a “skinny” version. I made mine with lots of broccoli and red peppers. 200 calories per giant slice? Doesn’t get any better than that!

  36. Kitty Mooney says:

    Love your humor!
    This sounds so good. I’m going to try it this week.

  37. Kristen says:

    Awesome recipe! Gave me tons of veggies and sooooo tasty! I said it was six servings and had two large pieces. Will remember this recipe.

  38. Rachelle says:

    I made this lasagna tonight, it was amazing! I used mushrooms, peppers, eggplant and extra spinach. My boyfriend who doesn’t like any of the ingredients except cheese and tomato sauce, loved this and he asked for seconds! Great recipe! I will be making this again for sure!

  39. Jackie Elizabeth says:

    I thoroughly enjoyed this lasagna! I used quite an assortment of veggies :) cremini and enoki mushrooms, zucchini, peppers, and broccoli. The BF especially loved it! Thanks for another great recipe!

  40. Amazing! My family is raving:)

  41. I just tried this recipe tonight. I was a bit wary of my end product (it wasn’t pretty) but it was SO delicious. I am definitely adding this to my regular rotation. Thanks!

  42. Have you ever used frozen spinach for this recipe? My fresh spinach went bad. Thanks!

  43. I just made my first lasagna ever using this recipe! I don’t know what took me so long to discover lasagna.

    This recipe was great- really simple, totally cheesy – but still used half the cheese of others. I threw in some red chili paste to kick it up. I also may have added an extra layer based on the pasta pieces in the box. No matter, it came out moist and yummy.

    Thanks for helping out this lasagna novice!

  44. This looks like a really fantastic recipe. I’m a huge fan of lasagna, so it’s nice to have another healthy version to add to my staple. I actually sometimes like to get rid of the ricotta and instead use firm tofu that I’ll quickly cook up in a pan with some olive oil, shallots, garlic and basil to give it some flavor before adding in.

  45. I made this this AM to bake tonight. Can’t wait to try it :)

  46. Do you think I could roast my veggies in the broiler ( I was thinking zucchini, eggplant and red peppers) and then mix in the sauted onions and garlic?

  47. Recipe looks awesome :) I will definitely try it. Oh and “snuck” isn’t a word :) just FYI lol it is always “sneaked” 😉

  48. Rachel Annunziello says:

    I’m making veg lasagna tonight and stumbled upon your page. Im a Canadian also living in the Philippines with my boyfriend but were based in Makati, Manila. Small world! Anyway thanks for the recipe, ingat!

  49. My family is coming into town this weekend for my graduation and I could not be more stoked to make this for them! Looks sooo good.

  50. I want to make a couple of these to freeze. Should I bake before I freeze?

  51. I recently made this lasagna and it is, by far, the best lasagna I’ve ever had. I ended up making two pans because I didn’t want to waste half a container of ricotta cheese.
    For the vegetables, I bought a bag of frozen carrots/cauliflower/broccoli mix and then mixed in fresh chopped mushrooms. The frozen bag was just enough for my two pans.
    Can’t wait to make it again!

  52. This recipe was delicious!!!!! I’m making it again this weekend for a family get together! It’s been a request every time I cook a dish! Thank you!

  53. christina s says:

    This recipe is absolutely delicious! I love your website and the name of your website is perfect. I am looking forward to trying other recipes. Thanks!

  54. Hi Lindsay

    Just found your blog – fab – and I’m now a follower. Lasagna is my all-time favourite dish – love this recipe. Pinned.

  55. Hi Lindsay-
    I’m usually not one to rate or comment but had to thank you for sharing this recipe. Have been trying to do more vegetarian dishes. Used the veggies you recommended & otherwise followed your recipe. This is our new favorite. My husband & I could not stop eating it. So delicious!!!!

  56. I used gluten-free noodles (I had a friend over with an allergy, how upsetting!) and it still turned out amazing! Carrots, broccoli, and an arrabiata sauce – so good. Thanks for the recipe again (I made your cauliflower fettucine the other day)!

  57. Also, Trader Joe’s had a fat-free ricotta cheese that reduced the calories and still kept flavor.

  58. Thanks for the recipe. I haven’t done it with spinach yet but use this as my base.
    I make my own sauce with either salt free tomato paste + water, or salt free tomato sauce (then add a few Italian seasonings). It brings the salt to less than 150 per serving.
    I like to use green pepper, squash, zucchini, and some mushrooms.

  59. I made this lasagna last night and cannot believe how delicious it is! I am 3 months pregnant and wanted to make my calories count and pack in the nutritional goodness and this recipe did just that PLUS fullfilled my carb cravings. Granted I cheated a little with full-fat ricotta, 2 cups of mozzerella, and a jar of my favorite organic tomato sauce by Bertolli – but wow – the extra calories are so worth it. THANK YOU!

  60. How much is in a serving?

  61. I used carrots, zucchini, summer squash, and some green bell pepper. I used cottage cheese instead of ricotta, and ended up using more than called for. Next time I will use 3 small cans of tomato sauce- I needed more to get enough on top. Also added basil and oregano to the sauce. Thanks for sharing!

  62. I just made this. It comes out to 13 servings in my pan (very bad cutter) and it’s wonderful. I plan on freezing the remaining servings for left overs. Next time I would add more veggies because I like it bulky.

  63. I just made this last night and it was very yummy! The edges didn’t cook completely, but this was my first time making lasagna ever so next time I know to cover the entire edge with sauce. I had a bag of Birds Eye Recipe Ready veggies with broccoli, red pepper, carrots, mushrooms, and other good veggies. My pan gave me 9 & 3/4 which I will probably eat myself since my boyfriend never eats leftovers.

    Because the top layer was a bit dry I added some vegetable stock in the tupperware to keep them moist and put them in the fridge… Is that a good idea? Would they be better in the freezer?

  64. This recipe RULES! Made it for dinner tonight and I was so pleasantly surprised – it held together so well, was so cheesy, and was generally veggie-tastic. I added a little extra sauce, veggies, and mozza (couldn’t resist). Your blog is always my go-to for reliable, yummy, easy to make meals. Thank you!!

  65. Sounds amazing! Does this lasagna freeze well? First time actually making a vegetable lasagna:) Thanks

    • Hi Jackie, I’m not sure! I typically try to stay away from freezing veggie dishes, but maybe someone else has commented here on freezing it? sorry I can’t be more helpful!

  66. I substituted noodles with baked eggplant slices. Family loves it (even my meat lover teenager!)!! Thanks so much for sharing the recipe!

  67. Courtney says:

    I just made this last night for my boyfriend and I. He was skeptical because he enjoys his meat lasagna but we both agree this is just as delicious as regular lasagna! (although we did add a little parmesan) I loved it and will definitely be making this again and again, thanks for sharing!

  68. Hi. You made me laugh out loud, and that’s about as great as any recipe could be (although this sounds yummy)! Thanks.

  69. Made this for 6 people and everyone loved it!! GREAT RECIPE!!! Thanks for #sharing :)

  70. I wish that some of the people commenting would have made the lasagne instead of posting that it looked good. I made this today and there was not enough sauce to cover the noodles so had to run to the store to get more. The use of stock if its dry makes no sense at all.

  71. Delicious – I used zucchini and broccoli for the veggies. It needed a little more tomato sauce to cover the noodles, but the recipe turned out great!

  72. Hi! A few days ago I wanted to make some delicious vegetarian lasagna and this recipe served as great inspiration. I never thought about mixing the spinach into the ricotta mixture! Anyways, the lasagna turned out amazing, and I just wanted to say thank you :) Here’s the link to it on my blog, if you were interested in checking it out:

    Thanks again!


  73. Yum, for sure. My son, he’s 5, and I, made this yesterday. We also packed away separate dinners, in the freezer, to give to Granny and Grandad. Next, I’m trying your skinny spaghetti and meatballs for my nieces and nephews.

  74. i love this kind of food, i also want to make it by myself. i have made it this morning for my son, he’s 8 and he love it very much. so i will see other department, and make it as soon as possible for my kid. this is, thank you for your sharing.
    i have a question:
    if i do not add the egg and spinach, what it will become?

  75. Just made this lasagna. It was delicious. Used carrots, broccoli and zucchini. Used about twice the amount of sauce. Even my husband couldn’t believe how good it was! (Used regular noodles instead of wheat). Just goes to show how unnecessary all of that extra cheese is when you make regular lasagna. This is a great recipe!

  76. Readers: do yourself a favor and make this. I’m eating my second piece as I type. I had a generous hand with the veg (4+ cups) and the mozzarella (2 cups) – a carrot, a zucchini, a summer squash, an orange bell pepper and 4 brussel sprouts. Next time I will use a some more sauce and will probably use the whole container of ricotta and all the bag of spinach – just cuz why not, and why have odd little bits I may not use up. Mmm.

  77. This came out so yummy. I did not sauté the veggies because I love my veggies a little crunchy. I chopped up green peppers, red peppers, yellow peppers, tomatoes, broccoli, cauliflower, and onions in small pieces. I chopped fresh spinach and mixed it with the ricotta and egg. I made the layers and used a little sauce. I could literally eat the entire pan but I won’t . Lol. thanks for a terrific recipe.

  78. I made this tonight, first time every making lasagna. IT WAS DELICIOUS! I used leeks, mushrooms, zucchini, onions and bell peppers. I used a 25 oz jar of sauce and another 8oz of tomato sauce. DELICIOUS!

  79. This was my first time ever making lasagna on my own and although I was having a mild panic attack when some of the noodles around the edges were rock hard at the 40 minute mark(probably a lack of vegetable stock), it turned out to be delicious, after I threw a couple noodles away. I used soy crumbles to add some protein and to my (carnivore) boyfriend’s surprise, they were great! Thanks for a fab, still under 400 calorie, recipe! I felt less guilty eating gelato afterwards :)

  80. I made this recipe on Sunday and have been eating the leftovers all week for lunch. All I can say is I have never been more excited for lunchtime! This lasagne is just sooooo yummy and easy to make. I bought smooth ricotta without even thinking and it just made it all the better. NOM!

  81. Delicious. I think I ate 1/3 of the dish right away… I baked it in a 13×9 glass dish. I used my mandolin to slice 1 zucchini, 1 med onion, 1 red bell pepper, 2 small carrots, 1 Jalapeno pepper, and 3 button mushrooms. That made about 4 cups of raw veggies to sauté. I used a 24 oz can of Hunt’s Garlic and Herb Tomato Sauce. I used 1 cup of low-fat cottage cheese (didn’t have ricotta on hand, but will use next time as I prefer it). I used mozzarella plus some Italian mix shredded cheese (again, didn’t want to have to run to the grocery store!) I broiled it the last few minutes to make sure the cheese on top was brown. This is a keeper for sure. I did 1/2 tsp cayenne pepper to the cottage cheese/egg mixture for a tiny kick.

Speak Your Mind


Rate this recipe: