Lighter Lasagna With Vegetables – Comforting, Fresh, and Easy

Lasagna doesn’t have to be heavy to be satisfying. This lighter version layers tender vegetables, creamy ricotta, and a bright tomato sauce for a cozy bake that still feels fresh. You get all the comfort of a classic, with fewer calories and more color on the plate.

It’s the kind of dish that works for weeknights, but it’s special enough to serve to friends. Make it once, and you’ll want to keep it in your rotation.

What Makes This Recipe So Good

• Balanced and satisfying: Layers of vegetables, ricotta, and a moderate amount of cheese give you comfort without the heaviness.
• Flexible: Use what’s in season or already in your fridge—zucchini, spinach, mushrooms, and bell peppers all fit right in.
• No fuss: No-boil noodles and a quick stovetop veggie sauté keep prep simple and weeknight-friendly.
• Make-ahead friendly: Assemble it earlier in the day and bake when you’re ready to eat.
• Leftover magic: The flavors meld overnight, so tomorrow’s lunch might taste even better.

Ingredients

• 9–12 no-boil lasagna noodles (enough for 3 layers in a 9×13-inch pan)
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium zucchini, halved lengthwise and thinly sliced
• 1 red bell pepper, thinly sliced
• 8 ounces cremini or button mushrooms, sliced
• 4 cups fresh baby spinach
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 24–28 ounces marinara sauce (your favorite jarred or homemade)
• 1 1/2 cups part-skim ricotta cheese
• 1/3 cup plain Greek yogurt (2% or nonfat)
• 1 large egg
• 1/3 cup grated Parmesan cheese, plus more for topping
• 1 1/2 cups shredded part-skim mozzarella
• Fresh basil or parsley, chopped, for garnish
• Olive oil spray or a little extra oil for the baking dish

Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.

   Have your marinara ready and your vegetables washed and sliced.
2. Sauté the aromatics: Warm the olive oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until softened, then add garlic and cook 30 seconds more.
3. Cook the vegetables: Add mushrooms and cook until they release moisture and begin to brown, about 5–6 minutes.

   Stir in zucchini and bell pepper with another pinch of salt and black pepper. Cook 4–5 minutes until just tender.

4. Season and wilt: Add oregano, basil, and red pepper flakes. Stir in the spinach and cook just until wilted.

   Taste and adjust salt and pepper. Remove from heat. The vegetables should be flavorful and not watery.

5. Mix the ricotta layer: In a bowl, combine ricotta, Greek yogurt, egg, Parmesan, 1/4 teaspoon salt, and a few grinds of black pepper.

   Stir until smooth.

6. Layer 1: Spread a thin layer of marinara (about 1/2 cup) on the bottom of the baking dish. Place a single layer of no-boil noodles on top, slightly overlapping if needed.
7. Layer 2: Spread half the ricotta mixture over the noodles. Top with one-third of the sautéed vegetables, then spoon over 3/4 to 1 cup marinara.

   Sprinkle with one-third of the mozzarella.

8. Repeat: Add another layer of noodles, the remaining ricotta, another third of the vegetables, more sauce, and another third of the mozzarella.
9. Final layer: Top with noodles, the remaining vegetables, and enough sauce to lightly cover the noodles. Finish with the remaining mozzarella and a light shower of Parmesan.
10. Cover and bake: Cover the dish tightly with foil, tenting it slightly so the cheese doesn’t stick. Bake 25 minutes.
11. Uncover and finish: Remove the foil and bake 10–15 minutes more, until the cheese is melted and bubbling and the noodles are tender.

    For a golden top, broil 1–2 minutes at the end, watching closely.
12. Rest and serve: Let the lasagna rest 10–15 minutes before slicing. Garnish with chopped basil or parsley and a little extra Parmesan if you like.

Keeping It Fresh

• Storage: Cool completely, then refrigerate tightly covered for up to 4 days.
• Reheating: Warm slices in a 325°F (165°C) oven for 15–20 minutes, or microwave in short bursts, covering to keep moisture in.
• Freezing: Freeze baked or unbaked lasagna, well wrapped, for up to 3 months. Thaw overnight in the fridge and bake until heated through.
• Moisture control: If reheating seems dry, add a spoonful of marinara over the slice before warming.

Benefits of This Recipe

• Lighter profile: Part-skim cheeses, Greek yogurt, and loads of vegetables trim calories while keeping a creamy texture.
• Vegetable-forward: Zucchini, mushrooms, peppers, and spinach bring fiber, vitamins, and flavor.
• Balanced carbs: No-boil noodles are easy, but the veggies keep the dish from feeling starchy.
• Family-friendly: The mild sauce and gooey cheese win over picky eaters, so it’s an easy way to add more vegetables.
• Budget-smart: A few simple ingredients stretch to feed a crowd, especially if you use store-brand marinara and seasonal produce.

Pitfalls to Watch Out For

• Watery layers: If your pan fills with liquid, the vegetables weren’t cooked long enough.

  Sauté until excess moisture evaporates before layering.

• Dry noodles: No-boil sheets need enough sauce to hydrate. Make sure each noodle layer touches sauce and isn’t left dry at the edges.
• Under-seasoning: Vegetables need salt. Taste the sautéed veggies and the ricotta mixture before assembling.
• Rushing the rest: Cutting too soon makes messy slices.

  Give it 10–15 minutes to set.

• Overbaking: If the top browns too quickly, tent with foil. If it’s pale, broil briefly at the end.

Recipe Variations

• High-protein: Add 1 can of white beans (drained and rinsed) to the vegetable mix, or fold them into the sauce.
• Extra-green: Swap half the marinara for a light basil pesto. Use kale or Swiss chard with the spinach for a deeper green flavor.
• Gluten-free: Use gluten-free no-boil lasagna noodles and ensure your marinara is gluten-free.
• Dairy-light: Use lactose-free ricotta and mozzarella, or try a well-melting plant-based cheese.

  Skip the egg in the ricotta if needed and add an extra spoon of yogurt for creaminess.

• Roasted vegetable version: Roast zucchini, peppers, and mushrooms at 425°F (220°C) for 20–25 minutes with olive oil, salt, and pepper. Layer as directed for deeper flavor.
• Spicy arrabbiata: Use a spicy marinara and add extra red pepper flakes to the veggies.
• Herb-forward: Add fresh chopped basil, parsley, and a little thyme to the ricotta mix for a brighter, garden-fresh profile.

FAQ

Do I have to cook the noodles first?

No. No-boil noodles work great here as long as there’s enough sauce touching each layer.

If using regular noodles, cook them until very al dente, drain well, and pat dry before layering.

Can I make this ahead?

Yes. Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the covered bake time.

How do I prevent a watery lasagna?

Cook the vegetables until most of their moisture evaporates.

Avoid watery sauces, and don’t skip the resting period after baking—it helps everything set.

What can I use instead of ricotta?

Cottage cheese works well. Blend it briefly for a smoother texture and mix with Greek yogurt, egg, and Parmesan just like ricotta.

Which vegetables work best?

Sturdy, quick-cooking vegetables like zucchini, mushrooms, bell peppers, spinach, and eggplant are ideal. Avoid very watery additions like tomatoes unless roasted first.

Can I add meat without making it heavy?

Sure.

Brown 8–10 ounces of lean ground turkey or chicken with the onions. Drain any fat, then proceed with the vegetables for a balanced mix.

How do I reheat without drying it out?

Cover the slice and add a spoonful of sauce over the top. In the oven, reheat at 325°F (165°C) until warm.

In the microwave, use 50–70% power in short intervals.

Wrapping Up

This lighter lasagna brings all the cozy, layered goodness you love, with a fresher feel and a generous dose of vegetables. It’s flexible, forgiving, and easy to tailor to your taste or what’s in your crisper. Keep the sauce ample, season the veggies well, and let it rest before slicing.

With those simple habits, you’ll have a bright, satisfying bake you’ll make again and again.