Sugar-Free Classic Veggie Lasagna

Indulge in the comforting, guilt-free goodness of Sugar-Free Classic Veggie Lasagna, a wholesome twist on a beloved Italian favorite. Packed with layers of tender zucchini, eggplant, and vibrant bell peppers, this recipe lets the natural sweetness of fresh vegetables shine alongside a rich, herb-infused tomato sauce. Creamy ricotta, fresh spinach, and gooey mozzarella create the perfect harmony of textures, while lasagna noodles provide that classic, hearty base. With no added sugar, this veggie-forward lasagna is both satisfying and nutritious, making it an ideal meal for family dinners or meal prep. Serve it hot and bubbly straight from the oven, and enjoy every nourishing, flavorful bite! Perfect for those seeking sugar-free, vegetarian comfort food options.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 pieces Lasagna noodles
• 2 medium Zucchini
• 1 large Eggplant
• 1 large Bell pepper
• 2 tablespoons Olive oil
• 15 ounces Ricotta cheese
• 1 large Egg
• 10 ounces Spinach
• 3 cups Mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 3 Garlic cloves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 28 ounces Crushed tomatoes

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, according to package instructions. Drain and set aside.

Step 3

Slice the zucchini and eggplant into thin rounds. Dice the bell pepper into small pieces.

Step 4

In a large skillet over medium heat, add 1 tablespoon of olive oil. Add sliced zucchini and eggplant and cook for 5-7 minutes until soft. Remove from skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic and bell pepper for 3-4 minutes until fragrant and softened.

Step 6

Add the crushed tomatoes to the skillet with the garlic and bell pepper. Stir in the salt, black pepper, dried basil, and dried oregano. Let the sauce simmer for 10-15 minutes.

Step 7

In a mixing bowl, combine ricotta cheese, beaten egg, and spinach. Mix until well combined.

Step 8

To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.

Step 9

Place a layer of lasagna noodles over the sauce, followed by a layer of the ricotta mixture, a layer of sautéed zucchini and eggplant, and a generous sprinkle of shredded mozzarella cheese.

Step 10

Repeat the layering process until all ingredients are used, ending with a layer of sauce topped with mozzarella and Parmesan cheese.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 12

Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Step 13

Allow the lasagna to cool for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3865.0g)

Amount per serving	% Daily Value*
Calories	5311.2

Total Fat 194.5g	0%
Saturated Fat 93.7g	0%
Polyunsaturated Fat 6.0g
Cholesterol 824.2mg	0%
Sodium 11249.5mg	0%
Total Carbohydrate 666.6g	0%
Dietary Fiber 65.3g	0%
Total Sugars 110.0g
Protein 270.1g	0%

Vitamin D 53.8IU	0%
Calcium 5679.5mg	0%
Iron 41.7mg	0%
Potassium 7986.0mg	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: 31.8%

Protein: 19.7%

Carbs: 48.5%