Servings: 8 person
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  • 12 each lasagna noodles
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 2 teaspoons dried basil
  • 1 teaspoons dried thyme
  • 10 oz package of frozen chopped spinach. Thawed, drained, and squeezed dry (or use a 9oz package of fresh spinach, chopped)
  • 28 oz canned tomato puree
  • 12 ounces mozzarella cheese shredded, part skim
  • 12 oz part-skim ricotta cheese
  • 1 each egg
  • 1 large zucchini diced
  • 3 large carrots diced
  • 1 red bell pepper diced


  • Preheat oven to 425 degrees. Spray a 9×13 inch baking dish with cooking spray.
  • Cook pasta noodles per box directions. Drain. Meanwhile…
  • Heat  1 tbsp olive oil in a large frying pan over medium heat. Add the onion zucchini, and carrots to the pan and cook, stirring occasionally, until golden on the edges, about 8-10 minutes. Season liberally with salt and pepper.
  • Add the spinach to the pan, and mix to incorporate (If you use fresh spinach, you'll need to cook for a couple minutes until it wilts down.
  • Add the garlic, basil, and thyme and stir until fragrant, about 30-60 seconds.
  • Stir in the tomato puree. Reduce heat to medium low until ready to put together the lasagna.
  • While the mixture above simmers, in a separate bowl mix together the ricotta, egg, and 2/3 of the mozzarella cheese (saving 1 cup of mozzarella to top the lasagna with)
  • Spread veggie mixture in the bottom of the prepared baking dish; top with 3 noodles. Layer 1/3 of the cheese mixture over noodles. Repeat layers 2 more times.
  • Top the lasagna with the remaining mozzarella cheese.
  • Bake, covered, for 18 minutes, then remove the foil and continue cooking for about 10 more minutes (until the cheese is just starting to brown).


Calories: 415 kcal | Carbohydrates: 40 g