Super Veggie Lasagna

4.30 from 10 votes

Lasagna made healthy!

This super veggie lasagna takes only minutes to prepare and is a family favorite. It is a healthy lasagna, packed with vegetables, and lacking much of the saturated fat and sodium found in traditional lasagnas. Our recipe makes every effort to retain the delicious taste of an Italian favorite, but you can enjoy it guilt-free because we have cleaned it up. This veggie lasagna recipe is sure to be a family favorite for many years to come.

Italian cuisine is one of the most popular options out there, but unfortunately, it is not always great for your health. White pasta is loaded with simple carbohydrates and Italian dishes are usually loaded with cheese. Using canned or jar sauces can also make for an unhealthy dish because these sauces are sometimes packed with preservatives and sugar. This recipe offers a compromise: you get all the convenience of a “quick” lasagna, but the recipe is much healthier than many already out there.

4.30 from 10 votes

Super Veggie Lasagna

This vegetarian dish is a dream, giving you both healthy ingredients and fantastic Italian flavor!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 12 people
Serving Size 1 each
Course Dinner
Cuisine Italian
Author SkinnyMs.


  • 3 cups carrots grated
  • 2 cups zucchini grated
  • 3 cups spinach frozen
  • 1 bell pepper any color, chopped
  • 3 1/4 cups fresh tomatoes diced
  • 30 ounces tomato sauce no salt added - we used Hunt’s brand
  • 1 teaspoon oregano
  • 2 teaspoons dried basil
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • kosher or sea salt to taste
  • 1/2 pound brown mushrooms
  • 12 ounces whole wheat lasagna noodles cooked to package directions
  • 1 1/2 cups parmesan cheese grated, divided
  • 8 ounces mozzarella grated (2 cups)
  • fresh basil chopped for garnish - optional


  • Combine all ingredients, except the noodles and cheeses, in a large mixing bowl. Stir well to combine. Layer in a lightly greased 9x13-inch baking dish: noodles, 1/2 cup Parmesan cheese, 1/2 the veggie mix, noodles, 1/2 cup Parmesan cheese, remaining veggie mix, noodles, remaining Parmesan cheese, and all the mozzarella. Bake at 350° for 40 minutes. Garnish with a bit of fresh, chopped basil, if desired. This recipe is featured in our new cookbook, Skinny Ms. Superfoods...check it out here!

Nutrition Information

Serving: 1each | Calories: 279kcal | Carbohydrates: 37g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 384mg | Fiber: 7g | Sugar: 9g |
SmartPoints (Freestyle): 9
Keywords Kid-Friendly, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Subscribe to our daily eNewsletter. Also, like our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

For more delicious and nutritious recipes from Skinny Ms., check out our Skinny Ms. Recipe Collection of 101 Fan Favorites.

What’s in your favorite lasagna recipe? Leave us a comment below.

This post may include affiliate links.

Create a FREE account for quick & easy access


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny


    1. If u grind them in with sauce she won't notice I put min in the vitamix. But I am sure any food processor will work

  1. I made this for dinner tonight. I followed the directions exactly and even anticipated that the vegetables may weep moisture while cooking so I made sure to extract as much moisture out of all the vegetables as I could prior to incorporating them into the tomato sauce. Much to my dismay, when I removed the baked lasagna out of the oven there was about 1/2 inch of vegetable juices that had weeped out during the baking process. The flavor was good was due to the overwhelming amount of juice in the bottom of the dish, which led to a less then attractive plating, I don't think I will be preparing this particular dish again.

  2. Maybe using the noodles dry would soak up the extra liquid. I never cook lasagna noodles ahead of time. I add a little water to my sauce and the noodles cook while the dish is baking.

  3. I know this sounds crazy, but where is the actual recipe for this meal? it looks delish, but it isn't listed, and clicking on the title bring me right back here, and the picture just enlarges.

  4. Have you tried this in the slow cooker? I have a great lasagna recipe for the slow cooker, but would love to try a healthier version with more veggies. Thoughs?

  5. This looks amazing!! I am not a fan of ricotta and am happy to find a recipe that doesn't have any at all! I will typically only eat lasagne if I've made it so I know the amount of ricotta is reduced. Yippee! Any suggestions for what to substitute for the red peppers (I am not a fan)?

  6. Just tried this recipe, and it was soo delicious! Next time I make it, however, I will make an alteration. I found that the 3rd (top) layer of noodles came out to be tough; difficult to cut and chew. I will probably put more noodles on the bottom and on the 2nd layer, and no noodles on the very top, so that the noodles can soak up the tomato sauce and come out tender. But it was such a yummy recipe otherwise!

    1. Donna, Putting tomato sauce over the top is an excellent suggestion. Thanks and we're glad you liked the recipe:).

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating