Healthy Recipes Ingredients Healthy Pasta and Noodle Recipes Healthy Lasagna Recipes Veggie Lasagna 5.0 (2) 2 Reviews Every layer of this delicious veggie lasagna has its own flavor profile. Cooking the vegetables before assembling the lasagna ensures the dish won’t be soggy. Be sure to squeeze the spinach well—spinach holds a surprising amount of water that will make your lasagna soupy. Lightly coat the foil with cooking spray before covering the lasagna to prevent the cheese from sticking. Serve with a mixed green salad and crusty garlic bread. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on January 24, 2024 Tested by Craig Ruff Tested by Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Active Time: 35 mins Total Time: 1 hr 35 mins Servings: 10 Nutrition Profile: Sesame-Free Healthy Pregnancy Soy-Free Vegetarian High-Protein Nutrition Notes Are Mushrooms Good for You? Mushrooms are little packages of earthy goodness, full of nutrients and antioxidants. They also have some pretty impressive potential health benefits, including boosting gut health and reducing inflammation. Chronic inflammation contributes to chronic diseases, including heart disease, cancer and diabetes. Are There Benefits of Using Whole-Wheat Lasagna? Anything whole-wheat is a whole grain—and pasta is no exception. Whole grains offer a wealth of nutrients, including fiber, vitamins, minerals and antioxidants. They also help keep you full and satisfied, since the fiber slows digestion. Eating whole grains can help keep blood sugar stable, too—as opposed to refined carbs, which can cause a blood sugar spike and subsequent crash. Is Cheese Healthy? While some people avoid cheese due to its saturated fat content, some evidence shows that the type of saturated fat in cheese isn’t as unhealthy as we once thought. Some research even suggests there is no higher risk of heart disease in people who eat dairy—including cheese. The probiotics in cheese may improve gut and oral health. With that said, if you have to watch your sodium intake, you’ll want to choose cheese that is lower in sodium, which includes mozzarella and ricotta. Tips from the Test Kitchen Can I Use Other Types of Mushrooms? Certainly! We chose cremini for this recipe, but any mushroom will do—you can even combine a few of your favorites: portobellos, shiitakes, buttons and more. Just be sure whatever mushrooms you choose are firm, smooth and look fresh without any dark spots. Can I Use Frozen Spinach Instead of Fresh? Yes, you can. We love fresh, in-season spinach but also love the convenience of always having frozen at the ready. If using frozen, heat the spinach per the package directions and get as much water out of the leaves as possible before including them in the dish. How Do I Prevent the Cheese from Sticking to the Foil When Baking? Nothing is more frustrating than peeling back the foil on your lasagna to discover you are losing most of the cheese topping. There are several techniques to prevent this, but the one we like best is to use a nonstick cooking spray on the side of the foil touching the top of the lasagna. Frequently Asked Questions How Do You Keep Veggie Lasagna from Getting Soggy? For this recipe, we help reduce excess moisture by using no-boil noodles, cooking the mushrooms, onion and bell peppers before adding them to the lasagna, and squeezing the liquid out of the cooked spinach with a kitchen towel. You want your veggies as dry as possible so you are not adding more moisture than necessary. Additional reporting by Carrie Myers, M.S. and Linda Frahm Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Ingredients 2 tablespoons extra-virgin olive oil, divided 1 pound cremini mushrooms, thinly sliced 1 medium red onion, finely chopped 1 small red bell pepper, chopped 1/2 cup sun-dried tomatoes, chopped 3 medium cloves garlic, finely chopped 3/4 teaspoon salt, divided 1/4 teaspoon crushed red pepper 1 (10-ounce) package baby spinach 2 cups shredded low-moisture, part-skim mozzarella cheese, divided 1 (15-ounce) container part-skim ricotta cheese 1 cup grated Parmesan cheese, divided 1/4 cup refrigerated basil pesto 1 large egg, lightly beaten 1 (24-ounce) jar low-sodium marinara sauce, divided 12 no-boil whole-wheat lasagna noodles 1 tablespoon fresh basil leaves Directions Preheat oven to 350°F. Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms, onion and bell pepper; cook, stirring occasionally, until the mushroom liquid has cooked off and the vegetables are tender, about 8 minutes. Add sun-dried tomatoes, garlic, 1/2 teaspoon salt and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Transfer the mixture to a medium bowl. (Do not wipe the skillet clean.) Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Add the remaining 1 tablespoon oil to the pan; heat over medium-high heat. Add spinach; cook, stirring occasionally, until wilted, about 2 minutes. Transfer to a clean kitchen towel and let cool for 5 minutes. Gather the towel and squeeze firmly over the sink to remove as much liquid as possible. Transfer the spinach to a cutting board and roughly chop. Add to the vegetable mixture; stir until combined. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Combine 1/2 cup mozzarella, ricotta, 1/2 cup Parmesan, pesto, egg and the remaining 1/4 teaspoon salt in a medium bowl; stir until well blended. Spread 1 cup marinara in the prepared baking dish; top with a layer of 4 noodles. Spread 1 cup ricotta mixture evenly over the noodles; top with 2 cups vegetable mixture. Repeat the layers once. Top with the remaining 4 noodles, 1 cup ricotta mixture and 1 cup marinara. Sprinkle with the remaining 1½ cups mozzarella and ½ cup Parmesan. Cover with foil. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Bake for 30 minutes. Carefully remove the foil; bake until the top is browned around the edges, about 20 minutes more. Let cool slightly, about 10 minutes. Slice and serve topped with basil. To make ahead Prepare through Step 4; cover unbaked lasagna with plastic wrap and refrigerate for up to 2 days. Remove plastic wrap and cover with foil before baking. Nutrition Information Serving Size: 1 1/2 cupsCalories 390, Fat 20g, Saturated Fat 7g, Cholesterol 55mg, Carbohydrates 30g, Total Sugars 7g, Added Sugars 0g, Protein 22g, Fiber 5g, Sodium 706mg, Potassium 460mg EatingWell.com, January 2024 Rate It Print