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.
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.
- This dessert. It’s really good for breakfast sometimes. And by sometimes, I mean all the time.
- Mexican restaurants with unlimited chips and salsa. My weakness.
- A tiny habit of playing hooky from the gym.
- A reappearance of #2. There are lots of friends in town, ok?
- Handfuls of Starburst mysteriously disappearing from my classroom prize box. And I don’t even like Starburst.
- 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.
- 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
- Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
- Whisk egg into ricotta cheese and stir in fresh spinach.
- Pour a little sauce in the bottom of a greased 9×13 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.
- Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.
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.
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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.
I know – it’s my favorite baking dish! It even has a lid. Crate and Barrel.
I pretty much am constantly need skinny lasagna as a result of my dessert addiction. This sounds delicious and perfect!
Skinny lasagna + extra dessert = balanced lifestyle.
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!
I know ! I loved that I could use up some broccoli and cauliflower in there, too!
Thanks for coming to check out my blog. This lasagna looks good.
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.
It was almost tricky to cut because of the cheese blanket. But so worth it.
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!
It had really great texture/layers for a veggie lasagna! And usually I have bad luck with lasagna, so that’s saying a lot!
looks great! very similar to the recipe i use
great minds think alike! I’ll have you check out yours…
You’re so stinkin cute, Lindsay!
This lasagna is something I can do…yep…looks goooood!
That IS skinny!!! Of course, I’d probably eat about four pieces, which would reduce the skinniness factor…but whatever
Skinny is skinny. Let’s just leave it at that.
Looks awesome! I just love your pictures(OK, your recipes are awesome too
) 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 
Thanks Heidi! That means a lot! And I’m feeling better knowing that you make separate meals for your husband sometimes, too….
Loves it!!!! Soooo… if I eat half the pan then it’s still healthy, right???
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!!
Yes! Chips and salsa are my weakness too! Yikes!
oh fantastic. i especially like reason #2.
Seriously. It’s a problem.
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!
Oh my word, what? are we twins? I eat a
spoonfulcupfull of chocolate chips after dinner every night!this looks awesome and I see your pics everywhere on FG, TS, etc…congrats. Such beautiful photography!
Thanks Averie!
Oh my goodness… oh my gooooodness! … if only real blankets were made out of cheese! *siiiigh*
Only in food blogger dreamland.
definitely going to try this!! ABSOLUTELY LOVE IT.
I don’t care if it’s skinny or not. It looks so good and delicious: I want it!
True dat.
YUMMY! Can’t wait to try it!
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.
This looks great and healthy! I love lasagna with lots of veggies in it!
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.
Mmmm fontina cheese! Cheese is like magic, really.
Yum! I actually love lasagna with tons of veggies in it. To me it’s more interesting than just pasta, noodles, sauce. Delicious!
ooh, this looks delicious! love how lasagna reheats so well too.
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!
Awesome! I’m glad you guys all loved it!
I’m making the lasguana now but I cooked my noodles is that going to be ok
I think so! I’ve never minded an extra soft noodly lasanga.
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.
What a great idea!
What firmness of tofu do you use?
There isnt any tofu in this recipe… Just veggies and cheese
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!
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.
I used Archer Farms brand which is sold at SuperTarget!
What is the best substitute for ricotta cheese if we don’t like ricotta?
I’ve puréed cottage cheese or I know some people do diced or puréed tofu, but I haven’t tried that one.
good luck!
You could also use Mascarpone Cheese…but then that is not really low fat…but sure it good!
sorry…sure is good!
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!
I love the idea of zucchini! Yum!
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!
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!
I made this last week and must say- this is delicious! Thanks so much!
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!
I know! Yay for veggie love!
Love your humor!
This sounds so good. I’m going to try it this week.
Hope you like it Kitty!
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.
Nice! Glad you liked it!
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!
Yay for veggies!
Glad you guys liked it.
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!
Amazing! My family is raving:)
Yay!
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!
Yum! Glad you liked it!
Have you ever used frozen spinach for this recipe? My fresh spinach went bad. Thanks!
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!
That’s great Carly! Glad you liked it!
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.
I made this this AM to bake tonight. Can’t wait to try it
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?
Sure! It’s a pretty adaptable recipe. You just want to make sure to get most of the moisture out of the veggies by roasting.
Recipe looks awesome
I will definitely try it. Oh and “snuck” isn’t a word 
just FYI lol it is always “sneaked” 
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!
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.