Nutritious Vegetable Lasagna Recipe for a Delicious & Wholesome Meal

Hello, fellow food enthusiasts! Today, we’re diving into the heart of one of the coziest and most beloved dishes out there—Vegetable Lasagna. It’s the kind of meal that warms your soul, filled with layers of pasta, saucy goodness, and a delightful mix of vegetables that make it as wholesome as it is delicious.
But don’t be fooled by its comforting simplicity; this Vegetable Lasagna packs a flavorful punch that will have your taste buds dancing. Whether you’re a seasoned home chef or just starting your culinary journey, we’ve got a straightforward recipe that’s perfect for all skill levels. So, roll up your sleeves, preheat that oven, and get ready to create a hearty and satisfying meal that’s sure to become a family favorite.

What Vegetables are good in Lasagna?

Lasagna is a versatile dish that allows you to incorporate a variety of vegetables to add flavor, texture, and nutritional value. Here are some vegetables that work well in lasagna:

  1. Bell Peppers: Red, green, or yellow bell peppers add a sweet and colorful element to your lasagna.
  2. Mushrooms: Sliced mushrooms, like cremini or button mushrooms, bring an earthy umami flavor and a meaty texture.
  3. Zucchini: Thinly sliced zucchini layers well in lasagna, providing a mild flavor and a slightly crisp texture.
  4. Spinach: Fresh spinach or baby spinach leaves wilt nicely between the layers and add a healthy dose of green.
  5. Onions: Sautéed onions provide a sweet and savory base flavor to your lasagna.
  6. Carrots: Grated or finely chopped carrots can be added to the tomato sauce for natural sweetness and a pop of color.
  7. Eggplant: Sliced and roasted or sautéed eggplant can add a creamy texture and a rich flavor to your lasagna.
  8. Broccoli: Blanched or steamed broccoli florets offer a pleasant crunch and a vibrant green color.
  9. Artichoke Hearts: Canned or marinated artichoke hearts can bring a tangy and slightly nutty flavor to your lasagna.
  10. Kale: Chopped kale can be a nutritious addition, but it’s best when cooked or sautéed first to soften its texture.
  11. Sundried Tomatoes: These concentrated tomatoes add a burst of intense flavor to your lasagna.
  12. Butternut Squash: Roasted and mashed butternut squash can be used in layers, especially in vegetarian or white lasagna recipes.
  13. Cauliflower: Cauliflower florets can be blanched and added for a mild, slightly nutty flavor.
  14. Asparagus: Thinly sliced asparagus spears can provide a fresh and vibrant touch.
  15. Canned Tomatoes: While technically a fruit, canned tomatoes, especially diced or crushed, are a common addition to the sauce for that classic tomato flavor.

Feel free to mix and match these vegetables to create a lasagna that suits your taste preferences. Lasagna is a versatile canvas where you can get creative with your vegetable choices, making it a wholesome and flavorful meal.

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Vegetable Lasagna Recipe Hearty and Wholesome

Vegetable Lasagna Recipe: Hearty and Wholesome

Abhijit Dey
Vegetable lasagna is one of the world's most popular comfort foods, and it's easy to see why. This Italian dish is a combination of delicious flavors and textures, offering a hearty embrace of juicy goodness and creamy cheese. Whether you're vegetarian or looking for a tasty way to add more vegetables to your diet, this veggie lasagna recipe is sure to be a hit.
This dish is a delicious combination of tender pasta, creamy tomato sauce, and roasted vegetables. It is a delicious combination of healthy ingredients that is sure to satisfy any appetite. This dish is a crowd-pleaser at family gatherings and is a great weeknight meal that will leave you with plenty of leftovers for the next day.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Dish
Cuisine Italian
Servings 6 people
Calories 392 kcal


For the Tomato Sauce:

  • 2 tbsp Olive oil
  • 1 pcs Onion finely chopped
  • 2 cloves Garlic minced
  • 1 can Tomato crushed (28 ounces)
  • 1 can Tomato diced (14 ounced)
  • 1 tsp Oregano dried
  • Salt as per taste
  • Pepper as per taste

For the Vegetable Filling:

  • 2 tbsp Olive oil
  • 1 pcs Zucchini diced
  • 1 pcs Red Bell Pepper diced
  • 1 pcs Yellow Bell Pepper diced
  • 1 cup Mushroom sliced
  • 2 cup Spinach leaves fresh
  • Salt as per taste
  • Pepper as per taste

For the Béchamel Sauce:

  • 3 tbsp Butter unsalted
  • 3 tbsp All purpose flour
  • 2 cup Milk
  • Salt as per taste
  • Nutmeg powder a pinch

Other Ingredients:

  • 5 packet Lasagna Noodles cooked al dente
  • 2 cup Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese grated
  • Basil leaves for garnish


Prepare the Tomato Sauce:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the chopped onion and garlic, and saute until softened.
  • Stir in the crushed tomatoes, diced tomatoes, dried basil, dried oregano, salt, and pepper.
  • Simmer for about 20 minutes, allowing the flavors to meld. Set aside.

Prepare the Vegetable Filling:

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the diced zucchini, red bell pepper, yellow bell pepper, and mushrooms.
  • Saute until the vegetables are tender.
  • Stir in the fresh spinach leaves and cook until wilted.
  • Season with salt and pepper. Set aside.

Prepare the Béchamel Sauce:

  • In a saucepan, melt the butter over medium heat.
  • Stir in the flour to create a roux.
  • Gradually whisk in the milk until the sauce thickens.
  • Season with salt and a pinch of nutmeg. Set aside.

Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish.
  • Place three lasagna noodles on top of the sauce.
  • Layer with half of the sautéed vegetables, half of the béchamel sauce, and a sprinkle of mozzarella and Parmesan cheese.
  • Repeat the layers.
  • Top with the remaining three lasagna noodles, tomato sauce, and a generous amount of mozzarella and Parmesan cheese.

Bake and Serve:

  • Cover the baking dish with foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 15-20 minutes until the lasagna is bubbling and the cheese is golden.
  • Garnish with fresh basil leaves and serve your Vegetable Lasagna warm.


1. Use Oven-Ready Lasagna Noodles: To save time and simplify the process, consider using oven-ready lasagna noodles. They don’t require pre-boiling and will cook perfectly while baking.
2. Customize Your Vegetables: Feel free to customize the vegetable filling to your liking. You can add or substitute vegetables like eggplant, broccoli, carrots, or artichoke hearts for variety.
3. Opt for Fresh Spinach: While frozen spinach works in a pinch, fresh spinach leaves bring a brighter flavor and better texture to the dish. If using frozen, be sure to thaw and drain it thoroughly.
4. Layering Technique: Start and finish with a layer of tomato sauce to prevent sticking and ensure even cooking. This also gives the top a nice tomatoey finish.
5. Make Ahead: Vegetable Lasagna is an excellent make-ahead dish. You can assemble it and refrigerate it a day ahead, then bake it when you’re ready to serve. Just allow for a little extra baking time if it’s straight from the refrigerator.
6. Rest Before Serving: After baking, let the lasagna rest for about 10-15 minutes before slicing. This allows the layers to set, making it easier to serve and preventing a too-runny lasagna.
7. Adjust Cheese: If you’re watching your calorie intake, you can reduce the amount of cheese used in the recipe. Alternatively, consider using part-skim or low-fat mozzarella for a lighter option.
8. Freeze for Later: Vegetable Lasagna freezes well. Cut it into portions, wrap them in foil, and freeze them for convenient future meals. To reheat, simply bake from frozen until heated through.
9. Fresh Herbs: Garnish with fresh basil or parsley just before serving. These herbs add a burst of freshness and a lovely aroma to the dish.
10. Pairing: Serve your Vegetable Lasagna with a side salad and some crusty garlic bread for a well-rounded meal.
With these recipe notes in mind, you’ll be well-prepared to create a delicious and satisfying Vegetable Lasagna that’s sure to become a family favorite. Enjoy your homemade Italian comfort food!


Calories: 392kcalCarbohydrates: 45gProtein: 16gFat: 16gSaturated Fat: 8gCholesterol: 39mgSodium: 818mgPotassium: 775mgFiber: 6gSugar: 8g
Tried this recipe?Let us know how it was!

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1. Can I make Vegetable Lasagna in advance?

Yes, Vegetable Lasagna can be assembled in advance and refrigerated for up to 24 hours before baking. This can be a great time-saver for busy weeknights or when hosting a dinner party.

2. How do I prevent my lasagna from becoming watery?

To prevent excess moisture, make sure to salt and drain vegetables like zucchini and eggplant before using them in the lasagna. Also, ensure that your tomato sauce isn’t too watery and that the lasagna noodles are properly cooked and drained.

3. Can I use no-boil lasagna noodles?

Yes, you can use no-boil lasagna noodles to save time. Just make sure to follow the package instructions, and you may need to adjust the baking time slightly as they absorb more liquid during cooking.

4. What’s the best cheese to use in Vegetable Lasagna?

Mozzarella and Parmesan are classic choices for lasagna. You can use a mix of shredded mozzarella and grated Parmesan for a perfect balance of meltiness and flavor.

5. Can I make this lasagna vegan?

Absolutely! Use dairy-free cheese and plant-based milk for the béchamel sauce to make a delicious vegan Vegetable Lasagna.

6. How can I make my lasagna more nutritious?

To boost nutrition, consider using whole wheat lasagna noodles or adding extra vegetables like kale or spinach. You can also use a lower-fat cheese or a tofu-based ricotta cheese for a healthier option.

7. What can I serve with Vegetable Lasagna?

A simple green salad with a balsamic vinaigrette, garlic bread, or a side of roasted vegetables complements Vegetable Lasagna nicely. It’s a versatile dish that goes well with many sides.

8. Can I freeze leftover lasagna?

Yes, lasagna can be frozen. Wrap leftover slices or portions tightly in plastic wrap and aluminum foil, or use airtight containers. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then warm in the oven.

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