Healthy-ish Herb & Veggie Lasagna
🌿 Healthy-ish Herb & Veggie Lasagna
A healthier version of Lasagna
Servings: 8 servings
Ingredients
For the Veggie Filling
- 2 tbsp olive oil
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 cups mushrooms chopped
- 2 medium zucchinis diced
- 2 cups spinach or kale chopped
- 1 red bell pepper diced
- 1 large carrot grated
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red pepper flakes optional
- Salt & black pepper to taste
- Optional: ½ tsp fennel seeds for a “sausage-y” flavor
For the Tomato Sauce
- 1 –2 tbsp olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 large can 28 oz / 800 g crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp chili flakes optional
- Salt & pepper to taste
- Small handful fresh basil chopped (optional)
For Assembly
- 9 –12 whole-grain or regular lasagna noodles no-boil or boiled
- 1 ½ cups part-skim ricotta or cottage cheese
- 1 egg optional, helps bind the ricotta
- 2 cups shredded mozzarella use less for lighter version
- ¼ cup grated Parmesan use fresh for more flavor with less cheese
- Fresh parsley or basil for topping
Instructions
Make the veggie filling
- Heat olive oil in a large skillet over medium heat.
- Add onions and cook 3–4 minutes until softened.
- Add garlic, mushrooms, zucchini, bell pepper, and carrot.
- Sauté until vegetables release moisture and cook down (8–10 minutes).
- Add spinach/kale and cook until wilted.
- Season with smoked paprika, oregano, basil, red pepper flakes, salt, pepper, and fennel seeds if using. Pro tip: rub your herbs and seeds in your hands as you add them. The warmth releases natural oils and heightens flavor.
- Cook another 2–3 minutes, then set aside.
Make the tomato sauce
- Heat oil in a saucepan; add onions and cook until translucent.
- Add garlic and tomato paste; cook 1 minute.
- Add crushed tomatoes, herbs, chili flakes, salt, and pepper.
- Simmer 10–15 minutes until slightly thickened.
- Stir in fresh basil if using.
Prep the ricotta layer
- Mix ricotta (or cottage cheese) with egg (optional), salt, pepper, and a pinch of oregano.
Assemble the lasagna
- Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Add a layer of noodles.
- Spread ⅓ of the ricotta mixture over the noodles.
- Add ⅓ of the veggie mixture.
- Add a layer of tomato sauce.
- Sprinkle a handful of mozzarella.
- Repeat 2 more times.
- Finish with sauce, mozzarella, and Parmesan.
- Cover with foil and bake at 375°F (190°C) for 30 minutes.
- Remove foil and bake 15–20 minutes until bubbling and golden.
- Let rest 10 minutes before slicing.
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