Super Veggie Lasagna

There are few dishes that feel like a cozy hug from the oven the way a steaming pan of layered lasagna does. This Super Veggie Lasagna is all about comfort without compromise: whole wheat noodles, a bounty of grated vegetables, fragrant herbs, and two kinds of melty cheese. It’s a weeknight winner and a potluck star—dense with texture, bright with tomato, and deeply satisfying even without meat. I love that it’s easy to assemble, freezer-friendly, and versatile enough to make ahead.

Below you’ll find an approachable ingredient list, clear step-by-step instructions, and a few tips for getting the creamiest, most flavorful lasagna every time. The recipe is built around simple pantry staples and a hefty dose of vegetables, so it’s perfect for stretching a meal or sneaking in extra greens for picky eaters. Let’s get into it!

Why you’ll love this Super Veggie Lasagna

• Big on vegetables: grated carrots and zucchini melt into the sauce, while spinach and chopped bell pepper add body and color.
• Whole wheat noodles add nutty flavor and a heartier texture.
• Two cheeses—parmesan and mozzarella—give you both savory depth and gooey melt.
• Simple seasoning: oregano, basil, onion powder, and garlic powder keep the flavor profile classic and crowd-pleasing.
• One-pan assembly that’s easy to scale, make ahead, and reheat.

Ingredients

• 3 cups carrots, grated
• 2 cups zucchini, grated
• 3 cups spinach, frozen
• 1 bell pepper, any color, chopped
• 3 1/4 cups fresh tomatoes, diced
• 30 ounces tomato sauce, no salt added – we used Hunt’s brand
• 1 teaspoon oregano
• 2 teaspoons dried basil
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• Kosher or sea salt to taste
• 1/2 pound brown mushrooms
• 12 ounces whole wheat lasagna noodles, cooked to package directions
• 1 1/2 cups parmesan cheese, grated, divided
• 8 ounces mozzarella, grated (2 cups)
• Fresh basil, chopped for garnish – optional

Equipment

• Large skillet or sauté pan
• Large mixing bowl
• 9×13-inch baking dish
• Medium pot for boiling noodles
• Box grater or food processor for grating vegetables and cheese
• Plastic wrap or foil (if making ahead)

Prep at a glance

• Grate the carrots and zucchini.
• Thaw and drain the frozen spinach.
• Chop the bell pepper and dice the fresh tomatoes.
• Cook the whole wheat lasagna noodles according to package directions and drain.
• Grate the parmesan and mozzarella cheeses.

Step-by-step Instructions

Follow the steps below in order to build the lasagna. The directions are written so they read clearly and flow logically from stovetop prep to oven finish.

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Prepare the vegetables: grate 3 cups of carrots and 2 cups of zucchini, either with a box grater or a food processor fitted with a grating disc. Chop 1 bell pepper and dice 3 1/4 cups fresh tomatoes. Thaw 3 cups frozen spinach, then squeeze out as much excess liquid as possible using a clean kitchen towel or paper towels.
3. Clean and slice 1/2 pound brown mushrooms. Place a large skillet over medium heat and add a small drizzle of oil. Once the oil is shimmering, add the mushrooms and sauté until they release their moisture and begin to brown, about 5–7 minutes. Transfer the mushrooms to a bowl and set aside.
4. In the same skillet, add the grated carrots and zucchini with a pinch of salt. Cook over medium heat for 4–5 minutes, stirring occasionally, until they soften and release some liquid. Add the chopped bell pepper and the drained spinach, and cook together for another 2–3 minutes until the mixture is heated through and any excess moisture has reduced. Return the sautéed mushrooms to the skillet and stir to combine.
5. Add the diced fresh tomatoes and the 30 ounces tomato sauce to the skillet with the vegetables. Stir to combine and bring the mixture to a gentle simmer. Sprinkle in 1 teaspoon oregano, 2 teaspoons dried basil, 2 teaspoons onion powder, and 2 teaspoons garlic powder. Taste the sauce and add kosher or sea salt as needed; start with 1/2 teaspoon and adjust to your preference. Let the sauce simmer gently for 5–8 minutes so the flavors meld and the sauce thickens slightly. Remove from heat.
6. Bring a medium pot of salted water to a boil and cook 12 ounces whole wheat lasagna noodles according to the package directions until al dente. Drain the noodles and rinse briefly under cool water to prevent sticking. Lay the noodles out flat on a clean towel or sheet pan while you assemble the lasagna.
7. Grate 1 1/2 cups parmesan cheese and 8 ounces mozzarella (about 2 cups). Reserve 1/2 cup of the parmesan cheese for sprinkling on top at the end; use the rest in the layers.
8. Assemble the lasagna: spoon a thin layer (about 1 to 1 1/2 cups) of the vegetable-tomato sauce across the bottom of the prepared baking dish to prevent sticking. Arrange a single layer of cooked lasagna noodles across the sauce, trimming noodles as needed to fit.
9. Spread about one-third of the remaining vegetable-tomato sauce evenly over the noodles. Sprinkle one-third of the grated parmesan and one-third of the grated mozzarella over the sauce layer.
10. Repeat the layers two more times: add another layer of noodles, one-third of the sauce, and another third of both cheeses. Finish with a final layer of noodles, the remaining sauce, and the reserved 1/2 cup parmesan plus the remaining mozzarella.
11. Cover the baking dish tightly with foil and bake in the preheated 375°F oven for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese on top is bubbly and lightly golden and the edges are simmering.
12. Let the lasagna rest for 10–15 minutes out of the oven. This resting step allows the layers to set so slices hold together when served. Garnish with chopped fresh basil, if desired, then slice and serve warm.

Make-ahead and storage tips

• To assemble ahead: Follow the recipe through step 10, then cover and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the covered baking time if the lasagna goes into the oven cold from the fridge.
• To freeze: Assemble the lasagna in a foil baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 375°F covered for 45–55 minutes, then uncover and bake an additional 15–20 minutes until heated through and the cheese is bubbly.
• Leftovers: Store cooled lasagna in an airtight container for 3–4 days. Reheat individual slices in the microwave or warm in a 350°F oven until heated through.

Serving suggestions

This Super Veggie Lasagna is hearty enough to stand alone, but it pairs beautifully with a crisp green salad and a simple lemon vinaigrette. Crusty bread or garlic-roasted broccoli round out the plate nicely. For a lighter meal, serve smaller portions with a bright arugula-and-parmesan salad.

Ingredient notes and swaps

• If you can’t find brown mushrooms, cremini or button mushrooms work fine.
• If your tomato sauce is very watery, simmer an extra 5–10 minutes to reduce moisture so your lasagna isn’t soggy.
• Use low-sodium tomato sauce if you prefer more control over salt. You can always add more at the end.
• If you want a dairy-free version, substitute a plant-based grated cheese alternative that melts well in place of the parmesan and mozzarella, keeping the amounts the same.

Troubleshooting

• Lasagna is watery: Make sure grated vegetables are cooked until some of their moisture has evaporated and squeeze the spinach well. Also, allow the assembled lasagna to rest before slicing.
• Noodles are too firm: Be sure to cook the noodles al dente and allow hot sauce to permeate the sheets when baking. If your noodles are uncooked no-boil type, follow package instructions and skip the pre-boil step.
• Top browns too fast: Cover with foil and continue baking until heated through, then finish uncovered for 5–10 minutes.

Final thoughts

This is one of those cozy, feel-good recipes that earns you compliments without requiring complicated techniques. The grated carrots and zucchini practically disappear into the sauce, adding subtle sweetness and moisture, while the mushrooms and bell pepper give body and chew. Whole wheat noodles add a nutty note that pairs beautifully with the bright tomato sauce and melty cheeses. It’s terrific for family dinners, for feeding a crowd, or for making a few pans to stash in the freezer for easy dinners later on.

Whether you’re serving it for a special Sunday supper or whipping it up to use up a refrigerator full of veggies, the Super Veggie Lasagna delivers hearty, layered comfort—one slice at a time.