Easy Vegetable Lasagna

"A healthy twist on an old favorite."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Redsie photo by Redsie
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by KaitBaby1989 photo by KaitBaby1989
Ready In:
1hr 35mins
1 Lasagna


  • 1 (28 ounce) jar spaghetti sauce
  • 8 uncooked whole wheat lasagna noodles
  • 1 (15 ounce) container low-fat ricotta cheese
  • 2 cups chopped raw vegetables (I suggest squash, brocolli, onion, carrot, cauliflower, spinach etc.)
  • 1 (8 ounce) package low fat mozzarella cheese


  • Preheat oven to 375 and prepare 9X9 baking dish.
  • Pour 1/3 jar of sauce into bottom of pan.
  • Lay 4 lasagna noodles on top of sauce.
  • Pour 1/3 Sauce on top of noodles.
  • Cover noodles with the ricotta cheese, vegetables, and 1/2 the mozerella.
  • Lay 4 remaining noodles on top.
  • Pour on final 1/3 sauce.
  • Cover with aluminum foil and bake for 1 hour.
  • Uncover and Sprinkle with remaining Mozarella Cheese.
  • Put back in oven uncovered and bake until Cheese is Melted and Browning.
  • Allow to sit for 5-10 minuted before serving.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Sarah
    Super easy! I generally cut back on the veggies so that it all fits into the pan better and cooks a little more evenly.
  2. jmdeanell
    This recipe was so easy. I used butternut squash. Carrots, broccoli florets , onions and spinach. I will definitely make this again.
  3. RobinOHNCTXUK
    My first ever lasagna! It was very easy. I made it in a 13x 9 dish and added another layer of noodles/veggies/cheese, as I ended up chopping up WAY more veggies (even ended up throwing some out as I couldn't fit them all in)! I used 1 eggplant, 1 zucchini, 2 carrots and onions. As I used a bigger dish and another layer, I used 1-15 oz ricotta and maybe 1/4 of another 15 oz container as well as more mozzarella and sauce than called for. I had to cook covered for about an hour and 20 mins and then uncovered and cooked for an additional 20 minutes. I would suggest adding some seasoning... garlic, basil, italian seasoning, etc.. that would be my only change next time. Thanks for posting.
  4. campania
    Very good recipe! I added some mushroom sauted in garlic butter to the vegetables and it was tastey. I also added more vegetables than 2 cups. Baked as described and it came out perfectly!
  5. averybird
    Wow, this was SO easy! I was kind of nervous about not pre-cooking the lasagna noodles to soften them but this worked like a charm. All the veggies came out tender too. I used cauliflower and carrot for my veggies (adding extra to pack the dish full)) and also added 10oz of frozen spinach to the ricotta cheese. I used Cheddar and Monterey Jack for my grated cheeses. A fantastic quick-prep lasagna. Thanks DelainaB!



Find More Recipes