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🌿 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.