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This was SO yummy. Made it over the weekend. The whole family, including a picky kindergartener and picky toddler, DEVOURED it. Will be making this regularly – thanks!
Maria
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 veggie lasagna 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.
Skinny Veggie Lasagna
- Total Time: 1 hour
- Yield: 9 1x
Description
This skinny veggie lasagna has 200 calories per slice and is full of chopped broccoli, carrots, cauliflower, spinach, ricotta cheese, and tomato sauce.
Ingredients
- 3 cups chopped veggies of your choice
- 1/2 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
Instructions
- 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, 1/2 of the veggies, and 3/4 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.
Notes
For my veggies, I used broccoli, cauliflower, carrots, and red peppers.
Check the lasagna at 30 minutes and add 1/4 cup vegetable stock if the lasagna looks too dry.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dinner
- Cuisine: Italian
Keywords: lasagna recipe, veggie lasagna, vegetarian lasagna, healthy 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.
I’ve been making this recipe for a DECADE now and it’s still so, so good. It is the only lasagna we make at home now. It is the go-to dish to make for a friend’s freezer when she needs extra support. Everyone I’ve served it to raves about it except the one time I accidentally added too much carrot lol.
We use broccoli, cauliflower, carrot, zucchini, and mushrooms for the veg mix. The mushrooms give it that meaty flavor that really seals the deal.
10/5 rating, absolutely expect to be eating this for another decade!
Hi. I am going to try your vegetable lasagne for the first time – I have never made a lasagne. In fact, I have never cooked until now!! I am 53 and have just started to cook for my husband! I now enjoy making dishes from scratch and liked your recipe. I will let you know how it goes tomorrow! Tracey
Bought the giant lasagna pan (foil) cuz I keep on addin’ those veggies
I am going to print this one off to make! I’m also wondering if I could sub ricotta cheese for cottage cheese for some extra protein? Thoughts? Anyone try that?
I think that would work just fine!
How about meatless ground beef or cauliflower rice to add more bulk!
Any idea how much “saturated fat” is in this recipe? I have high cholesterol and only eat 6 grams of saturated fat per day. Thanks!
I’m sorry, Mary! We don’t have that information.
Hello, I’d like to switch out the ricotta and sub in teleggio or another cheese. We just aren’t ricotta-loving people.
Your thoughts? Thanks for your attention.
Hi Theresa! Great question. I think the best substitute would be cottage cheese. We’ve never tried taleggio in lasagna before. I think it has a texture similar to brie, which could be yummy and add a nice richness to the dish.
What is the sodium content
This looks great, planning on making it tonight 🙂
What type of tomato sauce does the recipe use? Wondering if the one I have will change the nutrition count.
Thanks!
Hi! The nutrition is calculated using regular tomato sauce!
Wow! Low sodium! I used to be on a very strict sodium diet, like 500mgs/day. Was a huge learning curve to create good tasting foods without adding salts. Kudos to you! Now I am not restricted, but still look at all the salt I our foods when sooo many people have high blood pressure and heart disease in our country. I am so looking forward to trying out your veggie lasagna that actually suggests cauliflower and broccoli etc. YUM!
So glad you are enjoying blogging and sharing recipes.
Hi, I was just wondering with the fresh spinach, do you also sauté the spinach leaves or just leave them as they are and add the leaves to the wet mixture with the cheese and egg? Thanks so much! I assume you refer to a box of fresh spinach leaves!
Hi Emily! We used fresh spinach and did not saute it. We just mixed it in with the ricotta cheese mixture!
Do you season veggies and do you use marinara source or just tomato source?
You can season the veggies with salt and pepper when you saute them in Step 1. You can use either marinara or tomato sauce, but we’d recommend using marinara sauce!
Ahhh…this is the winner! This veggie lasagna looks so fast and easy to prepare. My kids will love the classic lasagna taste and my hubby and I will love the nutrition. Cant wait to try tonight!
Enjoy, Gloria!
Thank you for this veggie recipe, very good
Can I make this in advance and reheat
That should work!
Have you ever made ahead and stuck in fridge or freezer? Also just to be clear You do not cook the noddles prior to Baking in oven?
We haven’t tried making this ahead yet, but we’re guessing it’d work – kinda like our freezer meal lasagna recipe. 😉 And that’s right, no need to cook the noodles prior to it baking in the oven.
Definite 5 stars. Substituted broccoli for spinach because that is what I prefer. But the cheese and sauce mix made it perfect.
Broccoli sounds great here, Pessie! Thanks for sharing!
How did you make the tomato sauce pls
We just used canned tomato sauce here. 😉
I was skeptical at first and also triple checked if I should be using spices, but it turned out great!!! And the leftovers are even more flavorful than right out of the oven. My daughter and I love this, and now I am making it once a week!!!
So happy to hear this, Andrea!
Tasted great, very healthy, all good. But the quantities are all wrong. I had to use double the vegetables, spinach, onion, ricotta… Using the quantities in the recipe I couldn’t even fill one mm. layer.
Never thought lasagna can be veggie based! Mind blowing ingenuity!
Followed directions , way to tooooo dry.
My wife said never try this again. She will make lasagna from now on
Oh well, I tried this recipe, never again
So sorry to hear this didn’t turn out for you, Ross. Thanks for sharing this feedback with us!