Clean Eating Vegetarian Lasagna Recipe for Healthy Meals

Lasagna is a classic comfort food, but traditional recipes often include heavy sauces and meats that can feel a bit indulgent. If you’re looking to enjoy this Italian favorite while sticking to a clean eating lifestyle, this vegetarian lasagna recipe is exactly what you need.

Bursting with fresh vegetables, wholesome ingredients, and layers of rich tomato sauce and creamy ricotta, this dish is both nutritious and satisfying. Whether you’re a dedicated vegetarian or simply looking to add more plant-based meals to your routine, this lasagna is a perfect blend of flavor and health.

With no processed ingredients and a focus on whole foods, this recipe offers a guilt-free way to enjoy a hearty meal. Plus, it’s easy to make ahead and reheat for busy weeknights.

Dive into this delicious, clean eating vegetarian lasagna that your whole family will love!

Why You’ll Love This Recipe

This clean eating vegetarian lasagna stands out because it combines the best of both worlds: wholesome nutrition and irresistible taste. It’s packed with fresh vegetables like zucchini, spinach, and mushrooms, providing a boost of vitamins, minerals, and fiber.

The use of whole wheat lasagna noodles adds an extra dose of complex carbohydrates and fiber compared to traditional white pasta.

Instead of heavy cream or processed cheeses, this recipe uses part-skim ricotta and a sprinkle of mozzarella to keep it lighter without sacrificing creaminess. The homemade tomato sauce is rich in antioxidants and free from added sugars or preservatives.

It’s perfect for anyone looking to eat cleaner without missing out on comfort food favorites.

Whether you’re meal prepping for the week or hosting a dinner party, this lasagna is sure to impress with its vibrant colors, fresh flavors, and wholesome ingredients.

Ingredients

• 9 whole wheat lasagna noodles (or gluten-free if preferred)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 medium zucchinis, thinly sliced
• 3 cups fresh spinach, chopped
• 1 (28-ounce) can crushed tomatoes (no salt added)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup part-skim ricotta cheese
• 1 1/2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Equipment

• Large pot for boiling noodles
• Large skillet for sautéing vegetables
• Mixing bowls
• 9×13 inch baking dish
• Wooden spoon or spatula
• Aluminum foil for covering lasagna while baking

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease the baking dish with a little olive oil or cooking spray.
2. Cook the lasagna noodles. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
3. Prepare the vegetable sauce. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
4. Add mushrooms and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender and lightly browned.
5. Stir in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Simmer the sauce on low for 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. Wilt the spinach. Add the chopped spinach to the sauce, cooking for 2-3 minutes until just wilted.
7. Mix the ricotta cheese. In a small bowl, combine the ricotta with a pinch of salt and pepper. Set aside.
8. Assemble the lasagna. Spread a thin layer of sauce on the bottom of the baking dish. Layer 3 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, then add 1/3 of the vegetable sauce. Sprinkle with 1/2 cup mozzarella. Repeat layers two more times, finishing with mozzarella and Parmesan cheese on top.
9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
10. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.

Tips & Variations

For a gluten-free option, substitute whole wheat noodles with gluten-free lasagna sheets.

If you want to increase protein, add layers of cooked lentils or crumbled tofu mixed with herbs.

Try swapping zucchini for eggplant or adding other seasonal vegetables like bell peppers or carrots for variety.

Make it vegan by using dairy-free ricotta and mozzarella alternatives.

For extra flavor, add fresh herbs like thyme or rosemary to the tomato sauce.

Nutrition Facts

Serving Suggestions

This clean eating vegetarian lasagna pairs wonderfully with a crisp green salad tossed with a light lemon vinaigrette. Roasted garlic bread or a side of steamed green beans also complement the meal beautifully.

For a refreshing finish, consider serving Peanut Butter Gelato Recipe as a delicious dessert that balances the savory flavors of the lasagna.

If you want to add a crunchy snack or appetizer before the meal, check out this easy Pecan Crackers Recipe for a wholesome, nutty bite.

Conclusion

This clean eating vegetarian lasagna is a fantastic way to enjoy a nutritious, hearty meal without compromising on flavor. By using fresh vegetables, whole wheat noodles, and lighter cheeses, you create a dish that’s both satisfying and healthful.

It’s perfect for family dinners, meal prep, or impressing guests with a wholesome twist on a classic favorite.

Don’t hesitate to experiment with different vegetables or herbs to make this lasagna your own. And if you enjoyed this recipe, be sure to check out other great dishes like the Thelma Sanders Squash Recipe for a vibrant vegetable side or the Peda Recipe Ricotta Cheese for a delightful homemade cheese treat.

Eating clean has never been so delicious!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Clean Eating Vegetarian Lasagna”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A wholesome and flavorful vegetarian lasagna made with fresh vegetables, whole wheat noodles, and a light tomato sauce. Perfect for a healthy, satisfying meal.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“9 whole wheat lasagna noodles”, “2 cups low-fat ricotta cheese”, “3 cups fresh spinach, chopped”, “2 cups zucchini, thinly sliced”, “1 large carrot, grated”, “3 cups marinara sauce, no added sugar”, “1 1/2 cups shredded part-skim mozzarella cheese”, “1/2 cup grated Parmesan cheese”, “2 cloves garlic, minced”, “1 tablespoon olive oil”, “1 teaspoon dried oregano”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook lasagna noodles according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 garlic until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add spinach, zucchini, and grated carrot; cook until tender.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of marinara sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer 3 noodles, half of the vegetable mixture, half the ricotta, and a third of the mozzarella.”}, {“@type”: “HowToStep”, “text”: “Repeat layers once more, finishing with noodles, remaining sauce, mozzarella, and Parmesan.”}, {“@type”: “HowToStep”, “text”: “Sprinkle oregano, salt, and pepper on top.”}, {“@type”: “HowToStep”, “text”: “Cover with foil and bake for 35 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove foil and bake an additional 10 minutes until cheese is bubbly.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “20 g”, “fatContent”: “10 g”, “carbohydrateContent”: “35 g”}}