18 Delicious Vegetable Lasagna Recipes Healthy

Nothing beats the comfort of digging into a warm, cheesy slice of vegetable lasagna, especially when it’s packed with nutritious veggies and love. Whether you’re craving a quick weeknight dinner or a hearty dish to share with family, our roundup of 18 delicious vegetable lasagna recipes has something for everyone. Get ready to explore healthy twists on this classic comfort food that will leave you eager to try them all!

Spinach and Ricotta Vegetable Lasagna

Perhaps there’s no dish quite as comforting as a lasagna, with its layers of pasta, cheese, and sauce melding together in the oven. Today, let’s explore a lighter, veggie-packed version that doesn’t skimp on flavor or that beloved creamy texture.

Ingredients

• 9 lasagna noodles, preferably whole wheat for a nutty flavor
• 2 cups fresh spinach, roughly chopped for a vibrant green hue
• 15 oz ricotta cheese, creamy and lightly salted
• 1 cup mozzarella cheese, shredded and melty
• 1/2 cup Parmesan cheese, freshly grated for a sharp finish
• 2 cups marinara sauce, rich and herb-infused
• 1 tbsp extra virgin olive oil, fruity and smooth
• 1 clove garlic, minced for a pungent kick
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Bring a large pot of salted water to a rolling boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the noodles cook, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Add the chopped spinach to the skillet, stirring until just wilted, about 2 minutes. Remove from heat and set aside.
5. In a mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, salt, and pepper. Mix well until smooth and evenly combined.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
7. Layer 3 cooked lasagna noodles over the sauce, followed by half of the ricotta mixture, then half of the spinach, and a third of the remaining marinara sauce. Repeat the layers once more, finishing with a final layer of noodles and the remaining marinara sauce.
8. Sprinkle the remaining mozzarella and Parmesan cheeses on top. Tip: For a golden crust, cover with foil for the first 25 minutes, then uncover for the last 10.
9. Bake in the preheated oven for 35 minutes, or until the cheese is bubbly and slightly golden.
10. Let the lasagna rest for 10 minutes before slicing. Tip: This allows the layers to set for cleaner cuts.

Zesty with garlic and rich with cheese, this lasagna offers a delightful contrast between the creamy ricotta and the tangy marinara. Serve it with a crisp salad to complement its hearty layers, or enjoy a slice on its own for a truly satisfying meal.

Roasted Vegetable Lasagna with Bechamel Sauce

Evenings like these call for something comforting, a dish that wraps you in warmth with every bite. Roasted vegetable lasagna with bechamel sauce is just that, a layered embrace of flavors and textures, perfect for reflecting on the day’s quiet moments.

Ingredients

• 9 lasagna noodles, perfectly al dente
• 2 cups roasted mixed vegetables (zucchini, bell peppers, and eggplant), caramelized and tender
• 3 cups whole milk, gently warmed
• 4 tbsp unsalted butter, rich and creamy
• 1/4 cup all-purpose flour, finely sifted
• 1/2 tsp nutmeg, freshly grated for aroma
• 1 1/2 cups grated Parmesan cheese, sharp and nutty
• 2 cups shredded mozzarella cheese, melt-in-your-mouth
• Salt, to enhance flavors

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for even cooking.
2. In a saucepan, melt the unsalted butter over medium heat until it’s just beginning to bubble, then whisk in the all-purpose flour to create a smooth roux.
3. Gradually add the warmed whole milk to the roux, whisking constantly to prevent lumps, until the mixture thickens into a velvety bechamel sauce. Stir in the nutmeg and a pinch of salt for depth.
4. Layer the bottom of a baking dish with a thin spread of bechamel sauce, then arrange 3 lasagna noodles over it. Top with half of the roasted vegetables, a sprinkle of Parmesan and mozzarella, and another layer of bechamel.
5. Repeat the layers, finishing with a final layer of noodles, bechamel, and a generous topping of both cheeses.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly, then let it rest for 10 minutes to set.

Silky layers of pasta give way to the earthy sweetness of roasted vegetables, all bound together by the creamy, nutty bechamel. Serve it with a crisp green salad to contrast the richness, or enjoy a square as is, letting the flavors speak for themselves.

Mushroom and Zucchini Vegetable Lasagna

Sometimes, the most comforting meals are those that weave together simplicity and depth, like this lasagna that marries earthy mushrooms with tender zucchini. It’s a dish that feels both nourishing and indulgent, perfect for those evenings when you crave something hearty yet wholesome.

Ingredients

• 9 lasagna noodles, preferably whole wheat for a nutty flavor
• 2 cups ricotta cheese, creamy and lightly salted
• 1 large egg, farm-fresh and beaten
• 2 cups mozzarella cheese, shredded and melty
• 1/2 cup Parmesan cheese, freshly grated for a sharp finish
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced and fragrant
• 1 lb cremini mushrooms, sliced and earthy
• 2 medium zucchinis, thinly sliced into half-moons
• 2 cups marinara sauce, robust and herby
• 1 tsp finely ground black pepper
• 1 tsp sea salt, for balancing flavors

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside on a lightly oiled surface to prevent sticking.
3. In a mixing bowl, combine the ricotta cheese, beaten egg, and half of the Parmesan cheese, stirring until the mixture is smooth and cohesive.
4. Heat the olive oil in a large skillet over medium heat, then sauté the garlic until golden and aromatic, about 1 minute.
5. Add the mushrooms and zucchini to the skillet, cooking until they’re tender and the mushrooms have released their moisture, approximately 5-7 minutes. Season with salt and pepper.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish, then arrange 3 lasagna noodles over the sauce.
7. Layer half of the ricotta mixture over the noodles, followed by half of the vegetable mixture, and a third of the mozzarella cheese. Repeat the layers, finishing with a final layer of noodles, the remaining marinara sauce, and the rest of the mozzarella and Parmesan cheeses.
8. Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set for clean cuts.

Finished with a golden, cheesy crust, this lasagna offers a delightful contrast between the creamy ricotta and the savory, earthy vegetables. For an extra touch of freshness, serve with a side of crisp arugula salad lightly dressed with lemon vinaigrette.

Butternut Squash and Kale Vegetable Lasagna

Today, as the morning light filters through the kitchen window, I find myself drawn to the comforting layers of butternut squash and kale vegetable lasagna, a dish that marries the earthy sweetness of squash with the hearty green of kale, all enveloped in a creamy, cheesy embrace.

Ingredients

• 1 medium butternut squash, peeled and thinly sliced into half-moons
• 2 cups kale, stems removed and leaves roughly chopped
• 9 lasagna noodles, uncooked
• 2 cups ricotta cheese, creamy and whole milk
• 1 cup mozzarella cheese, freshly shredded
• 1/2 cup Parmesan cheese, finely grated
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, ground
• 2 cups marinara sauce, homemade or jarred

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.
3. Add the butternut squash slices to the skillet, seasoning with salt, pepper, and nutmeg. Cook until just tender, about 5 minutes, then remove from heat.
4. In the same skillet, wilt the kale over medium heat for 2 minutes, then set aside.
5. Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish.
6. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta cheese, half of the butternut squash, and half of the kale.
7. Repeat the layers, finishing with a final layer of noodles, the remaining marinara sauce, and a generous topping of mozzarella and Parmesan cheeses.
8. Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

With each forkful, the lasagna offers a delightful contrast between the tender squash, the slight crunch of kale, and the creamy richness of the cheeses. Serve it alongside a crisp green salad for a meal that feels both nourishing and indulgent.

Eggplant and Tomato Vegetable Lasagna

Yesterday, as the golden hues of dusk painted the kitchen, the idea of layering the earthy depth of eggplant with the bright acidity of tomatoes into a lasagna felt like a quiet revelation.

Ingredients

• 2 large, firm eggplants, sliced into 1/4-inch rounds
• 3 cups of homemade marinara sauce, simmered with fresh basil
• 15 oz of whole milk ricotta cheese, creamy and lightly whipped
• 1 cup of freshly grated Parmesan cheese, nutty and sharp
• 2 cups of shredded mozzarella cheese, melty and stretchy
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt, flaky and mineral-rich

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for even cooking.
2. Brush both sides of the eggplant slices with extra virgin olive oil, then season with sea salt and black pepper, enhancing their natural flavors.
3. Arrange the eggplant slices on a baking sheet in a single layer, roasting for 25 minutes until they’re tender and slightly caramelized.
4. In a 9×13 inch baking dish, spread a thin layer of marinara sauce to prevent sticking and add a base of flavor.
5. Layer half of the roasted eggplant slices over the sauce, followed by half of the ricotta, Parmesan, and mozzarella cheeses.
6. Repeat the layers, finishing with a generous topping of mozzarella cheese for a golden, bubbly crust.
7. Bake uncovered for 35 minutes, until the cheese is melted and the edges are lightly browned.
8. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set for clean cuts.

Just as the first bite reveals the creamy ricotta mingling with the smoky eggplant, consider serving this lasagna with a crisp arugula salad to contrast its richness.

Classic Vegetable Lasagna with Three Cheeses

Today feels like the perfect day to share something comforting, a dish that wraps you in warmth with every bite. This classic vegetable lasagna, layered with three cheeses, is a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 9 lasagna noodles, perfectly al dente
• 2 cups ricotta cheese, creamy and smooth
• 1 cup mozzarella cheese, freshly shredded
• 1/2 cup Parmesan cheese, finely grated
• 2 cups marinara sauce, rich and tangy
• 1 cup spinach, tender and lightly wilted
• 1 cup mushrooms, earthy and thinly sliced
• 1/2 cup zucchini, crisp and diced
• 1 tbsp olive oil, rich extra virgin
• 1 clove garlic, aromatic and minced
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for even cooking.
2. In a skillet over medium heat, warm the olive oil and sauté garlic until fragrant, about 1 minute, to build a flavor base.
3. Add mushrooms and zucchini, cooking until they’re just tender, about 5 minutes, then stir in spinach until wilted.
4. Combine ricotta, half the mozzarella, and Parmesan in a bowl, mixing gently to keep the cheeses light and fluffy.
5. Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking.
6. Layer 3 lasagna noodles, half the cheese mixture, and half the vegetable mixture, repeating layers and finishing with noodles.
7. Top with remaining marinara sauce and mozzarella, covering every inch for a golden, bubbly finish.
8. Bake uncovered for 25 minutes, or until the cheese is melted and slightly golden.
9. Let rest for 10 minutes before slicing, allowing the layers to set for the perfect cut.

Serve this lasagna in generous squares, where each layer tells a story of texture and flavor. The creamy cheeses meld with the vibrant vegetables, creating a dish that’s as nourishing as it is delightful. Pair it with a crisp salad for a meal that feels like a hug.

Artichoke and Spinach Vegetable Lasagna

Evenings like these call for something comforting yet nourishing, a dish that wraps you in warmth with every bite. This artichoke and spinach vegetable lasagna is just that—a layered embrace of flavors and textures, perfect for when you need a little extra care.

Ingredients

• 9 lasagna noodles, perfectly al dente
• 2 cups ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh and golden
• 2 cups mozzarella cheese, freshly shredded
• 1/2 cup Parmesan cheese, finely grated
• 2 cups spinach leaves, tender and vibrant green
• 1 cup artichoke hearts, marinated and quartered
• 2 cloves garlic, minced with care
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 cups marinara sauce, homemade or your favorite jarred

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for even cooking.
2. In a large pot of salted boiling water, cook the lasagna noodles until al dente, about 8-10 minutes, then drain and lay them flat on a towel to prevent sticking.
3. In a mixing bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, Parmesan, spinach, artichoke hearts, garlic, olive oil, salt, and pepper, stirring gently to keep the spinach leaves whole.
4. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, and another layer of sauce. Repeat the layers, finishing with noodles, sauce, and the remaining mozzarella.
6. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set beautifully.

Just out of the oven, this lasagna is a harmony of creamy, tangy, and earthy flavors, with each layer offering a different texture. Serve it with a crisp green salad or a glass of your favorite white wine for a meal that feels both indulgent and wholesome.

Sweet Potato and Black Bean Vegetable Lasagna

Mornings like these, when the light filters softly through the kitchen window, call for dishes that warm the soul without haste. This Sweet Potato and Black Bean Vegetable Lasagna is one such dish, a comforting layering of flavors that meld together in the oven’s gentle embrace.

Ingredients

• 2 cups of creamy, roasted sweet potato puree
• 1 cup of hearty black beans, rinsed and drained
• 9 lasagna noodles, uncooked and sturdy
• 2 cups of rich, homemade tomato sauce
• 1 cup of fresh spinach leaves, loosely packed
• 1/2 cup of sharp cheddar cheese, finely grated
• 1/4 cup of fragrant basil leaves, thinly sliced
• 2 tablespoons of extra virgin olive oil, for drizzling
• 1 teaspoon of smoked paprika, for a subtle depth
• 1/2 teaspoon of sea salt, to enhance the flavors

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
2. Spread a thin layer of tomato sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
3. Arrange 3 lasagna noodles over the sauce, slightly overlapping for even cooking.
4. Layer half of the sweet potato puree over the noodles, spreading it gently with a spatula.
5. Sprinkle half of the black beans and spinach leaves over the sweet potato layer.
6. Repeat the layers with noodles, sweet potato, beans, and spinach, then top with the remaining noodles.
7. Pour the remaining tomato sauce over the top layer, ensuring the noodles are fully covered to absorb moisture.
8. Scatter the grated cheddar cheese and sliced basil over the sauce, then drizzle with olive oil.
9. Bake for 45 minutes, or until the cheese is bubbly and golden, and the noodles are tender when pierced with a fork.
10. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set beautifully.

With each bite, the lasagna offers a harmonious blend of creamy sweet potato, earthy black beans, and the bright freshness of basil. Serve it alongside a crisp green salad for a meal that feels both nourishing and indulgent.

Pesto Vegetable Lasagna with Sun-Dried Tomatoes

Cooking this pesto vegetable lasagna with sun-dried tomatoes feels like weaving a tapestry of flavors, each layer a story of summer gardens and Italian kitchens. It’s a dish that demands patience but rewards with every bite, a comforting embrace of herbs, cheese, and vegetables.

Ingredients

– 9 lasagna noodles, uncooked and sturdy
– 2 cups ricotta cheese, creamy and lightly salted
– 1 cup pesto, vibrant green with fresh basil
– 2 cups mozzarella cheese, shredded and melting beautifully
– 1/2 cup sun-dried tomatoes, oil-packed and intensely flavorful
– 1 large zucchini, thinly sliced into rounds
– 1 large eggplant, sliced and salted to remove bitterness
– 1/4 cup extra virgin olive oil, rich and fruity
– 1 tsp garlic powder, for a warm undertone
– 1/2 tsp salt, to enhance all flavors
– 1/4 tsp black pepper, freshly ground for a slight kick

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Salt the eggplant slices and let them sit for 15 minutes to draw out bitterness, then pat dry with paper towels.
3. In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes until al dente, then drain and lay flat on a towel to prevent sticking.
4. Brush the zucchini and eggplant slices with olive oil and grill on a medium-hot grill pan for 3 minutes per side, until they have nice char marks.
5. In a bowl, mix the ricotta cheese with garlic powder, salt, and black pepper until well combined.
6. Spread a thin layer of pesto on the bottom of a 9×13 inch baking dish, then place 3 lasagna noodles over it.
7. Layer half of the ricotta mixture over the noodles, followed by half of the grilled vegetables and sun-dried tomatoes.
8. Repeat the layers, finishing with a top layer of noodles, pesto, and mozzarella cheese.
9. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set for clean cuts.

The lasagna emerges from the oven with a golden crust, the pesto infusing each layer with its herbaceous charm. Serve it with a crisp green salad to contrast the richness, or enjoy a slice on its own, the sun-dried tomatoes offering little bursts of sweetness amidst the creamy, cheesy goodness.

Broccoli and Cauliflower Vegetable Lasagna

Evenings like these call for comfort, the kind that comes from layering tender vegetables and creamy cheese between sheets of pasta, creating a dish that feels like a hug. This lasagna, with its vibrant broccoli and cauliflower, is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 9 lasagna noodles, perfectly al dente
• 2 cups ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh and golden
• 2 cups mozzarella cheese, shredded and meltingly soft
• 1/2 cup Parmesan cheese, finely grated with a nutty aroma
• 2 cups broccoli florets, crisp and bright green
• 2 cups cauliflower florets, tender and slightly sweet
• 3 cloves garlic, minced with a pungent kick
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tsp salt, finely ground to enhance flavors
• 1/2 tsp black pepper, freshly cracked for a sharp bite
• 2 cups marinara sauce, homemade or jarred, with a deep tomato flavor

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for even cooking.
2. In a large pot of boiling salted water, cook the lasagna noodles until al dente, about 8-10 minutes, then drain and lay them flat on a clean towel to prevent sticking.
3. While the noodles cook, heat the olive oil in a large skillet over medium heat. Add the minced garlic, sautéing until fragrant, about 30 seconds.
4. Add the broccoli and cauliflower florets to the skillet, seasoning with salt and pepper. Cook until just tender, about 5 minutes, stirring occasionally to ensure even cooking.
5. In a mixing bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese, stirring until the mixture is smooth and well incorporated.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce, slightly overlapping.
7. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture, and a third of the mozzarella cheese. Repeat the layers, finishing with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheeses.
8. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set for clean cuts.

Upon first bite, the lasagna reveals a delightful contrast between the creamy cheese and the slight crunch of the vegetables, with the marinara sauce adding a tangy depth. Serve it with a crisp green salad or a slice of crusty bread to soak up any extra sauce, making each forkful a celebration of texture and flavor.

Vegan Vegetable Lasagna with Cashew Cheese

Evenings like these call for something comforting, something that wraps around you like a warm blanket. This vegan vegetable lasagna, with its layers of tender pasta, vibrant vegetables, and creamy cashew cheese, is just that—a hug in a dish.

Ingredients

• 9 lasagna noodles, oven-ready and slightly curved
• 2 cups of raw cashews, soaked overnight until plump
• 1/4 cup of nutritional yeast, with a cheesy, nutty aroma
• 2 tbsp of fresh lemon juice, bright and tangy
• 1 tsp of garlic powder, earthy and warm
• 1/2 tsp of sea salt, finely ground
• 1/4 cup of water, filtered and cool
• 2 cups of marinara sauce, rich and tomatoey
• 2 cups of spinach leaves, fresh and deeply green
• 1 zucchini, thinly sliced into rounds
• 1 yellow squash, thinly sliced into rounds
• 1 red bell pepper, diced into small pieces

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
2. Drain the soaked cashews and blend them with nutritional yeast, lemon juice, garlic powder, sea salt, and water until smooth and creamy. Tip: For extra smoothness, blend for at least 2 minutes.
3. Spread 1/2 cup of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
4. Layer 3 lasagna noodles over the sauce, slightly overlapping.
5. Spread half of the cashew cheese mixture over the noodles, then layer half of the spinach, zucchini, yellow squash, and red bell pepper.
6. Repeat the layers: sauce, noodles, remaining cashew cheese, and vegetables.
7. Top with the last 3 noodles and the remaining marinara sauce. Tip: Cover with foil to keep moisture in and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes until the edges are bubbly. Tip: Let it sit for 10 minutes before slicing to set.

Perfectly layered, this lasagna emerges from the oven with a harmonious blend of textures—creamy, crunchy, and tender. Serve it with a sprinkle of fresh basil or a side of garlic bread for a meal that feels like a celebration.

Gluten-Free Vegetable Lasagna with Almond Flour Pasta

Venturing into the realm of gluten-free cooking doesn’t mean sacrificing the comfort of a hearty, layered lasagna. This version, with its delicate almond flour pasta and vibrant vegetable filling, offers a tender embrace to those seeking both nourishment and indulgence.

Ingredients

• 2 cups almond flour, finely sifted for a smooth texture
• 3 large farm-fresh eggs, lightly beaten
• 1 tbsp rich extra virgin olive oil
• 1 tsp sea salt, finely ground
• 2 cups ricotta cheese, creamy and whole milk
• 1 cup mozzarella cheese, freshly shredded
• 1/2 cup Parmesan cheese, aged and finely grated
• 2 cups marinara sauce, homemade or jarred, with a deep tomato flavor
• 2 cups mixed vegetables (zucchini, spinach, and mushrooms), finely chopped and sautéed
• 1 tbsp fresh basil, thinly sliced for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a large mixing bowl, combine the almond flour, eggs, olive oil, and sea salt. Mix until a cohesive dough forms. Tip: If the dough feels too sticky, lightly dust your hands with almond flour for easier handling.
3. Roll the dough between two sheets of parchment paper to 1/8-inch thickness. Cut into lasagna noodle-sized strips. Tip: Letting the noodles rest for 10 minutes before cooking helps them hold their shape.
4. Bring a large pot of salted water to a boil. Cook the almond flour noodles for 2 minutes, then drain and lay flat on a clean towel. Tip: Avoid overcooking to prevent the noodles from becoming mushy.
5. In a 9×13 inch baking dish, layer the marinara sauce, noodles, ricotta cheese, sautéed vegetables, and mozzarella cheese. Repeat the layers, finishing with a top layer of noodles, sauce, and Parmesan cheese.
6. Bake for 25 minutes, or until the cheese is bubbly and golden. Let it rest for 10 minutes before slicing.

Perfectly balanced, this lasagna presents a harmonious blend of textures, from the tender almond flour noodles to the creamy, cheesy layers. Serve it with a side of crisp, green salad for a complete, comforting meal.

Spicy Vegetable Lasagna with Jalapenos and Peppers

Comfort comes in many forms, and today, it arrives as a layered embrace of warmth and spice, a dish that holds the promise of home with every bite. This lasagna, with its vibrant vegetables and a kick of heat, is a testament to the joy of cooking with what the earth offers.

Ingredients

• 9 lasagna noodles, perfectly al dente
• 2 cups of rich marinara sauce, simmered with love
• 1 cup of whole milk ricotta cheese, creamy and smooth
• 1 cup of shredded mozzarella cheese, melty and golden
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1 large jalapeno, thinly sliced for a fiery crunch
• 1 red bell pepper, diced into sweet, colorful bursts
• 1 yellow bell pepper, diced into sweet, colorful bursts
• 2 tbsp of extra virgin olive oil, for a fruity depth
• 1 tsp of crushed red pepper flakes, for a warm undertone
• 1/2 tsp of sea salt, to enhance all flavors
• 1/4 tsp of freshly ground black pepper, for a subtle bite

Instructions

1. Preheat your oven to 375°F, ensuring a steady heat for even cooking.
2. In a large pot of boiling salted water, cook the lasagna noodles until al dente, about 8-10 minutes, then drain and set aside.
3. While the noodles cook, heat the olive oil in a skillet over medium heat and sauté the jalapeno and bell peppers until just softened, about 5 minutes.
4. In a bowl, mix the ricotta cheese with half of the Parmesan, salt, and black pepper, creating a creamy filling.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
6. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed vegetables, and a third of the mozzarella.
7. Repeat the layers, finishing with a final layer of noodles, the remaining marinara sauce, mozzarella, and Parmesan.
8. Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly golden.
9. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set beautifully.

As you slice into this lasagna, the layers reveal themselves like pages of a well-loved book, each bite a story of spice, sweetness, and comfort. Serve it with a crisp green salad to contrast the richness, or enjoy it as is, a hearty meal that stands proudly on its own.

Lentil and Mushroom Vegetable Lasagna

Kindly imagine the warmth of your kitchen filling with the earthy aromas of lentils and mushrooms, as you prepare to layer them into a comforting lasagna that promises both nourishment and delight.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 cups cremini mushrooms, thinly sliced and earthy
• 3 cloves garlic, minced and fragrant
• 1 large onion, diced and sweet
• 2 tbsp rich extra virgin olive oil
• 1 28-oz can crushed tomatoes, vibrant and tangy
• 1 tsp dried oregano, aromatic
• 1 tsp dried basil, floral
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 12 no-boil lasagna noodles, sturdy and wide
• 2 cups ricotta cheese, creamy and mild
• 1 egg, farm-fresh and golden
• 2 cups shredded mozzarella cheese, melty and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
2. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes until tender but firm. Tip: Lentils should hold their shape for the best texture in lasagna.
3. While lentils cook, heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
4. Add mushrooms to the skillet, cooking until they release their moisture and become golden, approximately 8 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
5. Stir in crushed tomatoes, oregano, basil, black pepper, and salt. Simmer for 10 minutes to meld flavors.
6. In a bowl, mix ricotta cheese with the egg until smooth. This will add richness to your lasagna layers.
7. Assemble the lasagna in a 9×13 inch baking dish: spread a thin layer of tomato-mushroom sauce, followed by 4 noodles, half the ricotta mixture, half the lentils, and a third of the mozzarella. Repeat layers, finishing with sauce and remaining mozzarella and Parmesan.
8. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing to set perfectly.

Every bite of this lasagna offers a harmonious blend of textures, from the tender lentils and mushrooms to the creamy ricotta and crisp cheese topping. Serve it with a side of garlic bread to soak up the rich tomato sauce, or a crisp green salad for a refreshing contrast.

Zucchini and Yellow Squash Vegetable Lasagna

Dappled sunlight filters through the kitchen window as I layer thin slices of summer squash between sheets of pasta, each piece a tender promise of the season’s bounty. This zucchini and yellow squash vegetable lasagna is a celebration of simplicity, where each ingredient sings in harmony.

Ingredients

• 9 lasagna noodles, uncooked and sturdy
• 2 cups ricotta cheese, creamy and lightly salted
• 1 large egg, farm-fresh and golden-yolked
• 2 cups mozzarella cheese, shredded and meltingly soft
• 1/2 cup Parmesan cheese, freshly grated with a nutty aroma
• 2 medium zucchinis, thinly sliced into crisp rounds
• 2 medium yellow squashes, thinly sliced into sunlit discs
• 3 cups marinara sauce, rich and tangy with ripe tomatoes
• 2 tablespoons extra virgin olive oil, lush and fruity
• 2 cloves garlic, minced and pungent
• 1 teaspoon dried basil, fragrant and earthy
• 1/2 teaspoon salt, fine and dissolving
• 1/4 teaspoon black pepper, freshly ground with a sharp bite

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for even cooking.
2. In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes, until just al dente, then drain and lay flat on a towel to prevent sticking.
3. While the noodles cook, heat the olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 30 seconds, to unlock its flavor.
4. In a bowl, whisk together the ricotta cheese, egg, basil, salt, and pepper until smooth, creating a rich filling that will bind the layers.
5. Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish, laying a foundation of flavor.
6. Arrange 3 lasagna noodles over the sauce, slightly overlapping, then layer half of the zucchini and yellow squash slices on top.
7. Dollop half of the ricotta mixture over the squash, spreading gently, and sprinkle with 1 cup of mozzarella and 1/4 cup of Parmesan.
8. Repeat the layers once more, starting with sauce, then noodles, remaining squash, ricotta, and cheeses, finishing with a final layer of noodles.
9. Top the last noodle layer with the remaining marinara sauce and cheeses, ensuring every bite is moist and flavorful.
10. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 20 minutes until the cheese is bubbly and golden.
11. Let the lasagna rest for 15 minutes before slicing, allowing the layers to set for clean cuts.

How the lasagna emerges from the oven, its edges crisped to perfection, the center yielding gently to the fork. Serve it with a crisp green salad or a glass of chilled white wine, and let the layers of vegetable and cheese tell the story of summer.

Carrot and Beetroot Vegetable Lasagna

Beneath the quiet hum of the morning, the idea of a layered, vegetable-packed lasagna feels like a warm embrace. This carrot and beetroot version, with its vibrant hues and earthy sweetness, is a testament to the beauty of simple, wholesome ingredients.

Ingredients

• 9 lasagna noodles, preferably whole wheat for a nutty depth
• 2 cups finely grated carrots, bright and sweet
• 2 cups finely grated beetroots, earthy and robust
• 1 cup ricotta cheese, creamy and mild
• 1 cup shredded mozzarella cheese, melty and stretchy
• 1/2 cup grated Parmesan cheese, sharp and salty
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced, pungent and aromatic
• 1 tsp finely ground black pepper, warm and spicy
• 1 tsp sea salt, clean and mineral
• 2 cups marinara sauce, tangy and herbaceous

Instructions

1. Preheat your oven to 375°F (190°C), ensuring a steady, even heat for baking.
2. In a large pot of boiling salted water, cook the lasagna noodles for 8 minutes, until al dente, then drain and lay flat on a towel to prevent sticking.
3. Heat the olive oil in a pan over medium heat, sauté the garlic until fragrant, about 30 seconds, then add the carrots and beetroots, cooking for 5 minutes until slightly softened.
4. In a bowl, mix the ricotta, half the mozzarella, and half the Parmesan, seasoning with salt and pepper for a creamy, flavorful filling.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish, then layer 3 noodles, half the vegetable mixture, and half the cheese mixture. Repeat the layers, finishing with noodles, sauce, and the remaining cheeses.
6. Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until the top is bubbly and golden.
7. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set beautifully.

Oozing with cheesy goodness and packed with the natural sweetness of carrots and beetroots, this lasagna is a colorful twist on a classic. Serve it with a crisp green salad to balance the richness, or enjoy a slice as is, letting the flavors speak for themselves.

Red Pepper and Spinach Vegetable Lasagna

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s culinary journey begins. This dish, a harmonious blend of vibrant red peppers and tender spinach nestled between layers of pasta, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 9 lasagna noodles, perfectly al dente
• 2 cups ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh and golden
• 2 cups mozzarella cheese, freshly shredded
• 1/2 cup Parmesan cheese, finely grated
• 2 cups spinach leaves, vibrant and loosely packed
• 2 red bell peppers, roasted and thinly sliced
• 3 cups marinara sauce, rich and herb-infused
• 2 tbsp extra virgin olive oil, lush and fruity
• 2 cloves garlic, minced and aromatic
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for even cooking.
2. In a large pot of salted boiling water, cook the lasagna noodles until al dente, about 8-10 minutes, then drain and lay them flat on a clean towel to prevent sticking.
3. In a mixing bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, Parmesan, salt, and pepper, blending until smooth and well incorporated.
4. Heat the olive oil in a skillet over medium heat, sautéing the garlic until fragrant, about 30 seconds, then add the spinach, cooking just until wilted.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish, then arrange 3 noodles over the sauce.
6. Layer half of the ricotta mixture over the noodles, followed by half of the spinach and roasted red peppers, then repeat the layers.
7. Top the final layer with the remaining marinara sauce and mozzarella cheese, covering the dish with foil.
8. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set beautifully.

Delightfully, each slice reveals a mosaic of colors and textures, from the creamy ricotta to the smoky sweetness of the peppers. Serve it alongside a crisp green salad or a glass of robust red wine for a meal that feels both nourishing and indulgent.

Asparagus and Pea Vegetable Lasagna

Amidst the quiet of the morning, the thought of a comforting, vegetable-packed lasagna feels like a gentle embrace, a dish that weaves together the freshness of spring with the heartiness of a classic comfort food.

Ingredients

• 9 lasagna noodles, preferably whole wheat for a nutty flavor
• 2 cups ricotta cheese, creamy and lightly whipped
• 1 cup grated Parmesan cheese, sharp and salty
• 2 cups shredded mozzarella cheese, melty and stretchy
• 1 bunch asparagus, trimmed and cut into 1-inch pieces, crisp and vibrant
• 1 cup fresh peas, sweet and tender
• 3 cloves garlic, minced, aromatic and pungent
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt, for a clean, mineral taste
• 2 cups marinara sauce, homemade or jarred, rich and tangy

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Bring a large pot of salted water to a rolling boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
3. In a large skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds. Add the asparagus and peas, cooking until just tender, about 5 minutes. Season with salt and pepper.
4. In a bowl, mix the ricotta cheese with half of the Parmesan cheese, creating a creamy, flavorful layer for the lasagna.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce, slightly overlapping.
6. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture, and a third of the mozzarella cheese. Repeat the layers, finishing with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheeses.
7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set for clean cuts.

Kindly savor the lasagna’s harmonious blend of textures, from the tender noodles to the crisp-tender vegetables, all enveloped in a creamy, cheesy embrace. Serve it with a side of crusty bread to soak up any remaining sauce, or enjoy it as is for a fulfilling meal that celebrates the simplicity and richness of seasonal produce.

Conclusion

Great choices await in our roundup of 18 Delicious Vegetable Lasagna Recipes Healthy! Each recipe offers a unique twist on this classic dish, ensuring there’s something for every taste. We invite you to try these wholesome creations, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos