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Homemade Super Veggie Lasagna photo

Super Veggie Lasagna

A hearty, vegetable-forward lasagna made with layers of grated veggies, tomato sauce, and cheeses.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 people

Equipment

  • 9x13 inch Baking Dish
  • Large Mixing Bowl
  • Cheese Grater
  • Measuring cups and spoons
  • pot to cook lasagna noodles
  • Spatula or spoon

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)
  • 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 (about 2 cups)
  • fresh basil chopped for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  • If using frozen spinach, thaw and squeeze out excess liquid; set aside.
  • In a large mixing bowl combine grated carrots, grated zucchini, prepared spinach, chopped bell pepper, diced tomatoes, tomato sauce, oregano, dried basil, onion powder, garlic powder, mushrooms, and salt to taste; stir until evenly mixed.
  • Cook the whole wheat lasagna noodles according to package directions, drain, and lay out so they do not stick.
  • Assemble the lasagna in the prepared dish: place a layer of noodles, sprinkle 1/2 cup grated Parmesan, spread half of the vegetable mixture, then another layer of noodles, sprinkle 1/2 cup Parmesan, spread the remaining vegetable mixture, top with a final layer of noodles, sprinkle the remaining Parmesan, and finish by evenly sprinkling the grated mozzarella over the top.
  • Bake in the preheated oven for 40 minutes, until heated through and cheese is melted and bubbly.
  • Let the lasagna rest a few minutes, then garnish with chopped fresh basil if desired and serve.
  • This recipe is featured in the cookbook Skinny Ms. Superfoods.

Notes

  • Thaw and drain frozen spinach well to avoid a watery lasagna.
  • Grate cheeses fresh for best melting and flavor.
  • Adjust salt to taste, especially if using salted tomato sauce.
  • Let lasagna rest before slicing for cleaner pieces.