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Healthy Creamy Veggie Lasagna Recipe | Easy Family Dinner

A lighter, cozy veggie lasagna with sautéed vegetables, a creamy ricotta-spinach mixture, and whole-wheat noodles baked under melty cheese. Flexible, make-ahead friendly, and family-approved.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Ingredients
  

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cups sliced mushrooms
  • 2 medium zucchini, halved and thinly sliced
  • 2 cups baby spinach, roughly chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 3/4 cups part-skim ricotta
  • 1 cup plain Greek yogurt (2% or 0%)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil (or 1 teaspoon dried)
  • Zest of 1 lemon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 9–12 whole-wheat lasagna noodles (no-boil or regular)
  • 3 cups marinara sauce (low-sodium if possible)
  • 2 cups shredded part-skim mozzarella
  • Extra Parmesan for topping
  • Fresh basil or parsley for garnish

Instructions
 

Instructions

  • Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  • If using regular noodles, boil until very al dente, drain, and lay flat to prevent sticking; skip boiling if using no-boil noodles.
  • Warm olive oil in a large skillet over medium heat and cook the onion with a pinch of salt until translucent.
  • Stir in the garlic and cook briefly until fragrant.
  • Add mushrooms and bell pepper and cook until mushrooms release moisture and begin to brown.
  • Add zucchini, Italian seasoning, and red pepper flakes and cook until the zucchini is just tender.
  • Fold in the spinach and cook until wilted, then season the vegetables with salt and black pepper and let steam escape off heat.
  • In a bowl, whisk together ricotta, Greek yogurt, egg, Parmesan, basil, lemon zest, salt, and black pepper until smooth and spreadable.
  • Spread 1/2 cup marinara in the baking dish and add a layer of noodles, slightly overlapping.
  • Spread one-third of the ricotta mixture over the noodles, spoon one-third of the vegetables on top, drizzle about 3/4 cup marinara, and sprinkle 1/2 cup mozzarella.
  • Repeat the layering (noodles, ricotta, vegetables, sauce, cheese) two more times.
  • Finish with a final layer of noodles, a thin layer of marinara, the remaining mozzarella, and a dusting of Parmesan.
  • Cover the dish tightly with foil, tenting so the cheese does not stick, and bake for 25 minutes.
  • Uncover and bake 15–20 minutes more until bubbly and golden.
  • Let the lasagna rest 10–15 minutes before slicing and garnish with fresh basil or parsley.

Notes

If the ricotta mixture seems thin, add 2–3 tablespoons more Parmesan. For regular noodles, cook very al dente since they soften in the oven. Use a bit more sauce around edges with no-boil noodles. Avoid over-saucing to prevent watery slices, and always rest before cutting. Refrigerate leftovers up to 4 days or freeze up to 3 months; reheat covered at 350°F until hot.