Super Veggie Lasagna

(from Asaka’s recipe box)

Source: Skinny Ms.

Categories: entree, not tried


  • 3 cups grated carrots
  • 2 cups grated zucchini
  • 3 cups frozen spinach
  • 1 medium bell pepper, chopped (any color) 31/4 cups diced fresh tomatoes
  • 2 (15-ounce) cans tomato sauce, no salt added (we used Hunt’s brand)
  • 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
  • 1 (12-ounce) package whole-wheat lasagna noodles, cooked to package directions
  • 11/2 cups grated Parmesan cheese, divided 8 ounces grated mozzarella (2 cups) Chopped fresh basil for garnish (optional)


  1. Combine all ingredients, except the noodles and cheeses, in a large mixing bowl. Stir well to combine. Layer in a lightly greased 9×13-inch baking dish: noodles, 1/2 cup Parmesan cheese, 1/2 the veggie mix, noodles, 1/2 cup Parmesan cheese, remaining veggie mix, noodles, remaining Parmesan cheese, and all the mozzarella. Bake at 350° for 40 minutes. Garnish with a bit of fresh, chopped basil, if desired.

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