Everyday Cooking Made Simple
Veggie Lasagna is a practical weeknight meal with layered textures and straightforward prep. The ricotta and spinach mixture keeps slices moist while roasted vegetables add bite and color.
Many home cooks search for this recipe to use up seasonal produce and rely on pantry staples. If you enjoy layered casseroles, try a related asparagus quesadilla lasagna ricotta variation for a different vegetable profile by visiting an asparagus ricotta lasagna variation.
Why Make This Recipe
This dish is forgiving and uses simple techniques you probably already know. You saute vegetables, mix ricotta with an egg and spinach, and assemble layers in a greased 9×13 pan.
Total hands-on time is mostly chopping and sauteing; baking is unattended. It works well for family dinners, potlucks, and make-ahead meals you can refrigerate or freeze.
How to Make Skinny Veggie Lasagna
The approach relies on oven-ready noodles to save time and a ricotta-egg binder to produce clean slices. Sauteing the vegetables first concentrates flavor and removes excess moisture so the lasagna doesn’t become watery.
Using low fat ricotta cheese keeps richness without being heavy, and finishing under the broiler for a few minutes gives the mozzarella a bubbly, golden top.
Ingredients
- 3 cups chopped veggies of your choice
- 1/2 chopped onion
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 cup low fat ricotta cheese
- 1 egg
- 2 cups fresh spinach
- 2 cups tomato sauce
- 12 uncooked oven-ready whole grain lasagna noodles
- 1 cup mozzarella cheese, shredded
Directions
- Chop the veggies.
- Saute the onion and garlic in the oil over medium high heat.
- Add veggies and saute until tender.
- Set aside.
- Whisk egg into ricotta cheese and stir in fresh spinach.
- Pour a little sauce in the bottom of a greased 9×13 pan.
- Top with 4 lasagna noodles, 1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce.
- Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
- Cover and bake for 40 minutes at 375 degrees.
- Remove foil and bake for 10 minutes more or until cheese is bubbly.
- Check the lasagna at 30 minutes and add 1/4 cup vegetable stock if the lasagna looks too dry.
How to Serve Skinny Veggie Lasagna
Serve slices straight from the pan or let them rest for 10 minutes to set for cleaner portions. Pair with a crisp green salad and a light vinaigrette to cut the tomato richness.
Wine pairings include a medium-bodied red like Chianti or a dry rosé. Offer lemon wedges or a drizzle of balsamic reduction for guests who want extra brightness.
Garnish with fresh basil or chopped parsley and serve alongside warm crusty bread if you want more heft.
How to Store Skinny Veggie Lasagna
Refrigerator: Cover the cooled lasagna tightly and store for 3–4 days. Reheat individual slices in a microwave or the oven until warmed through.
Freezer: Wrap portions or the whole pan in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the fridge before reheating to maintain texture.
To prevent drying, add a tablespoon of tomato sauce or a splash of vegetable stock when reheating in the oven.
Tips to Make Skinny Veggie Lasagna
Follow these quick tips to improve the final bake.
- Use a variety of vegetables for balanced flavor and texture.
- Squeeze excess moisture from watery veggies before layering.
- Use oven-ready noodles so you don’t need to boil; they hydrate as the lasagna bakes.
- Mix the egg into the low fat ricotta cheese to firm up layers and avoid a loose filling.
- Fold the fresh spinach into the ricotta rather than layering raw leaves to ensure even distribution.
- Check at 30 minutes and add up to 1/4 cup vegetable stock if the pan looks dry to prevent over-browning.
- Let the lasagna rest 10 minutes before cutting to keep slices intact.
- Use shredded mozzarella that melts evenly; a blend with part provolone can add depth.
Common Mistakes to Avoid
The most common issue is excess moisture from raw vegetables. Sauteing until tender and letting them cool removes much of the water. If you skip this step, the lasagna can become soupy.
Another mistake is under-seasoning the ricotta layer. Taste the ricotta-spinach mix and add salt and pepper before assembling. Also, failing to let the lasagna rest after baking will make cutting messy; allow it to set for cleaner slices.
Variations
If you want a different profile, swap in sliced mushrooms and zucchini for sturdier vegetables, or use a marinara with added herbs for more flavor. For a gluten-free version, use certified gluten-free oven-ready noodles. You can also make it vegetarian-friendly by replacing mozzarella with a plant-based shredded cheese.
FAQs
Can I make this ahead of time?
Yes. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if baking from cold.
Can I use frozen vegetables?
You can, but thaw and squeeze out excess water before sauteing to avoid a watery bake.
Do I need to pre-cook the lasagna noodles?
No. The recipe uses oven-ready whole grain lasagna noodles that cook in the sauce while baking.
How do I keep the lasagna from drying out?
Monitor at the 30-minute mark and add 1/4 cup vegetable stock if it looks dry. Ensure there’s a thin layer of sauce under the noodles to aid hydration.
Can I make this dairy-free?
Yes. Substitute dairy-free ricotta and shredded plant-based mozzarella, and the assembly and bake times remain the same.
What’s the best way to reheat single servings?
Microwave for 60–90 seconds or reheat in a 350°F oven covered with foil for 15–20 minutes until warmed through.
Is this recipe freezer-friendly?
Yes. Wrap portions or the assembled pan well and freeze up to 3 months. Thaw overnight before reheating.
Can I add meat to this lasagna?
Yes. Cooked ground turkey or Italian sausage can be mixed with the vegetables or layered separately, but that changes the “skinny” emphasis.
Conclusion
This Veggie Lasagna is a practical, flexible dish that adapts to what you have on hand and stores well for busy weeks. For the original inspiration and measurements, you can compare techniques with the Skinny Veggie Lasagna Recipe on Pinch of Yum.