Heart-Healthy Classic Veggie Lasagna

Indulge in the ultimate comfort food with this Heart-Healthy Classic Veggie Lasagna, a wholesome twist on a beloved family favorite! Packed with vibrant layers of nutrient-rich vegetables like zucchini, red bell peppers, and spinach, this lasagna is a feast for both the eyes and the body. Whole-grain lasagna noodles form the base of this fiber-filled dish, while a creamy blend of part-skim ricotta and low-fat mozzarella provides all the cheesy goodness without the guilt. Simmered in a flavor-packed marinara sauce seasoned with aromatic basil and oregano, each bite is bursting with Italian-inspired taste. Perfect for a hearty weeknight dinner or meal prep, this wholesome vegetarian recipe strikes the perfect balance between comfort and nutrition, taking just 25 minutes to prep before it bakes to golden perfection.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 9 pieces whole-grain lasagna noodles
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 2 medium, sliced zucchini
• 1 large, diced red bell pepper
• 6 cups baby spinach
• 2 cups low-sodium canned crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 cup part-skim ricotta cheese
• 1 egg
• 2 cups, shredded low-fat mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the whole-grain lasagna noodles according to the package instructions, then drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Stir in the sliced zucchini and diced red bell pepper, cooking until they begin to soften, about 5 minutes.

Step 6

Add the baby spinach to the skillet, stirring until wilted, approximately 3 minutes.

Step 7

Pour in the crushed tomatoes and add the tomato paste. Stir well to combine.

Step 8

Season the vegetable mixture with dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 10 minutes, then remove from heat.

Step 9

In a bowl, combine the part-skim ricotta cheese with the egg, mixing until smooth.

Step 10

Spread a thin layer of the veggie-tomato sauce on the bottom of a 9x13-inch baking dish.

Step 11

Place three cooked lasagna noodles over the sauce.

Step 12

Spread one-third of the ricotta mixture over the noodles, followed by a third of the remaining veggie-tomato sauce.

Step 13

Sprinkle one-third of the shredded mozzarella over the sauce.

Step 14

Repeat the layers two more times, finishing with a layer of mozzarella cheese.

Step 15

Sprinkle the top with grated Parmesan cheese.

Step 16

Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 17

Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.

Step 18

Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2532.1g)

Amount per serving	% Daily Value*
Calories	3626.0

Total Fat 118.6g	0%
Saturated Fat 51.4g	0%
Polyunsaturated Fat 4.7g
Cholesterol 468mg	0%
Sodium 9455.4mg	0%
Total Carbohydrate 452.9g	0%
Dietary Fiber 59.3g	0%
Total Sugars 83.4g
Protein 203.4g	0%

Vitamin D 48IU	0%
Calcium 2981.8mg	0%
Iron 30.3mg	0%
Potassium 4176.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 22.0%

Carbs: 49.1%