Veggie-Packed Lasagna: A Garden-Fresh Delight



  • Zucchini
  • Sweet potato
  • Bell peppers
  • Red onion

  • Frozen spinach


  • Part-skim ricotta cheese
  • Melty cheese (mozzarella, Fontina, Provolone)

  • Parmesan cheese
  • Egg


  • Tomato pasta sauce
  • Balsamic vinegar
  • Dried basil


  1. Sauté the Vegetables: Cook the vegetables in olive oil until tender and slightly browned.
  2. Make the Sauce: Stir in the tomato sauce and balsamic vinegar. Simmer for 10 minutes.
  3. Make the Filling: Combine the ricotta, spinach, Parmesan, egg, and salt.
  4. Start Layering: Spread a thin layer of sauce in the baking dish. Top with lasagna noodles.
  5. Continue Layering: Add sauce, ricotta mixture, sauce, and mozzarella. Repeat with another layer of noodles, ricotta mixture, and mozzarella.
  6. Finish: Top with the remaining noodles, sauce, mozzarella, and Parmesan.
  7. Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 15-20 minutes more.
  8. Let Cool:

    Let the lasagna cool for 15 minutes before serving.


  • Drain the spinach thoroughly before using it in the filling.
  • Use no-cook noodles or drain and dry boiled noodles before layering.
  • Let the lasagna cool slightly before cutting to prevent it from becoming runny.
  • For a browned top, broil the lasagna for a minute or two before removing it from the oven.


  • Add additional vegetables like mushrooms, squash, or broccoli.
  • Make a spicy version by adding red pepper flakes.
  • For a low-carb option, use eggplant or spaghetti squash as a base.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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