Hearty & Healthy Vegetable Lasagna {gluten & egg-free}

During the holidays when we were traveling to my in-laws {who lived about an hour away} for the evening we wanted to make something that didn’t require too much time in the kitchen that evening and was also healthy, portable, and allergy-friendly. 

I decided to give this recipe a couple of test-runs before the holiday dinner and made a few tweaks along the way.  Now it is even more delicious than I imagined, and I am excited to make this one again and add it back into our dinner rotation. 

Last week my husband and I were talking about just how delicious this vegetable lasagna was and how we love that you can incorporate so many vegetables into the dish to make it more healthy.  I also really love how the leftovers the next night taste even better which gives me a night off from cooking!

The lasagna is pretty hearty so I usually pair with a side salad which is more than filling.  To make this gluten-free I used our go-to brown rice pasta {lasagna} noodles from Tinkyada, and they work great.  If you don’t need to eat gluten-free pasta, ‘regular’ lasagna noodles will work great as well.


You’ll need a 9×13″ pan for this one or your go-to lasagna pan.  

The first layer is a simple bottom layer of tomato sauce, then the uncooked lasagna noodles are placed on top.


After adding the noodles you’ll then take a bag of spinach in a bowl and mix it with ricotta cheese.  You can use all of the ricotta cheese or half of the containers, it’s up to you.  I typically use half of the ricotta cheese and then make another batch of this the week after to assure I don’t waste the remainder.   


Then take your spinach and ricotta mixture and place half of it into the pan on top of the noodles.

While working on that part I love to also have my veggies sautéing on the side.  You’ll start by heating up the olive oil over medium heat, then adding in some chopped garlic and onion, then adding in the cut veggies.  I also like to add in some italian seasoning at this point to for a little bit of added flavor.  

You can also cook up some ground turkey or chicken if you’d like a meat option.  

Now I know lasagna isn’t a typical healthy dish but I was on a mission to make it that way and this recipe can be easily adapted and you can add in different vegetables per your tastes.  My favorites are mushrooms, carrots, tricolor peppers, broccoli and zucchini, as you can see below which creates such a tasty mix!


After the veggies have cooked for about 10 minutes you’ll want to place half of them on top of the spinach and ricotta mixture.

 Looks so tasty already doesn’t it!?!  Next time would love to add in some yellow zucchini and roasted red peppers.


After placing the vegetables on top of the layer of spinach and ricotta you want to top it with  half of the remaining tomato sauce and some cheese.  For cheese I used shredded mozzarella and shredded parmesan.  

You can also add more or less cheese to your tastes.  If you want to keep this more on the healthy side then opt for less cheese than what a “normal” lasagna recipe would call for.  I basically just do this by memory now and I love that I can also use up other cheeses in the house as well if needed to not waste them.

Then you’ll want to repeat the steps again, so you’ll have two layers of each.  Here are the layers broken down from bottom to top:

1) Tomato Sauce
2) Noodles
3) Spinach and Ricotta Cheese
4) Sauté Veggies
5) Tomato Sauce
6) Cheeses
7) Noodles
8) Spinach and Ricotta Cheese
9) Sauté Veggies
10) Tomato Sauce
11) Cheeses

Here’s how it’ll look before going into the oven:


Cover the lasagna with foil and bake for 3o minutes covered.  After 30 minutes remove the foil and back for 15 additional minutes.  Remove and let stand for 10 minutes before serving. 

You can also freeze the lasagna, either before or after cooking (and cooling), which is what I am planning on doing with the one I make next week.   Before freezing make sure to cover the top with plastic wrap or parchment paper then with foil.  


I’m excited to share this recipe with you below and hope you are inspired to create your own delicious, healthy, and {allergy-friendly} dishes!  Enjoy and let me know if you get a chance to try this recipe out! 


Hearty & Healthy Vegetable Lasagna {Allergy-friendly}
Serves 8
A classic comfort food with nutritious veggies hidden inside that is perfect for making ahead, for potlucks and family dinners.
Write a review
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 25 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 25 min
  1. 1 tablespoon olive oil
  2. 1 garlic clove chopped
  3. 1/2 cup chopped onion
  4. 1 tablespoon italian seasoning
  5. 1 bag spinach
  6. 1 cup sliced mushrooms
  7. 1 cup sliced zucchini
  8. 1 cup broccoli florets
  9. 1/2 cup sliced carrots
  10. 1/2 cup chopped red bell pepper
  11. 1/2 cup chopped yellow pepper
  12. 1/2 cup chopped orange pepper
  13. 1 (15-ounce) carton part-skim ricotta cheese
  14. 1 (25-ounce) jar tomato basil pasta sauce
  15. 8 noodles {brown rice} lasagna noodles (uncooked)
  16. 1/2 cup shredded (part-skim) mozzarella cheese
  17. 1/2 cup shredded parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. Mix spinach and ricotta cheese together in a large bowl and place aside.
  3. Heat olive oil on medium heat. Add in chopped onion and garlic. Saute for 5 minutes.
  4. Add in remaining vegetables and italian seasoning. Saute for 10 minutes and remove from heat.
  5. Place 1/4 cup of tomato sauce onto bottom of the pan.
  6. ~now time to build your lasagna~
  7. Lay 4 lasagna noodles on top of sauce.
  8. Place half of the spinach and ricotta cheese mixture on top of noodles.
  9. Add half of the vegetable mixture on top.
  10. Place 1/2 of the remaining tomato sauce on top of the vegetables.
  11. Add half of the shredded mozzarella and parmesan cheese on top.
  12. Repeat steps for a second layer.
  13. Cover the lasagna with foil and bake for 30 minutes covered.
  14. After 30 minutes remove the foil and bake for 15 additional minutes.
  15. Remove from the oven and let stand for 10 minutes before serving.
  16. Enjoy!
  1. You can easily adjust the vegetables to your tastes, adding more or less of those above and adding in additional vegetables as well.
  2. Decrease or increase the cheeses to your likings too!
  3. If you don't need to eat gluten-free simply use your favorite no-cook lasagna noodles in place of rice lasagna noodles.
Busy Bee Kate http://busybeekate.com/



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  1. Reply

    This looks fantastic, so hearty. And I love that you don’t cook the noodles first.

  2. Reply

    Looks delicious, not having to cook the noodles, definitely takes the time out of making lasagna.

  3. Reply

    I really want to try this recipe and it is just the season for it too!

  4. Reply

    that looks amazing! pinned it.

  5. Reply

    I LOVE vegetables, so this is something I’m definitely going to try! Thanks for the great recipe.

    • Richard Hicks
    • April 29, 2015

    One of the most healthiest lasagnas I have seen in a while!

      • {Busy Bee} Kate Pietrak
      • May 1, 2015

      Thank Richard! It is so delicious too, and you can adjust the vegetables to your liking, let me know if you give it a try!

  6. Reply

    This looks really healthy and tasty!

    • krystel
    • April 29, 2015

    this looks really tasty

    • Ronald Gagnon
    • April 30, 2015

    You may have done what the doctor’s couldn’t…get me to eat healthier. Though I was married for awhile to an Italian lady and I really enjoyed cooking with her mother, who hardly spoke English, we always made lasagnas, pastas, and dishes that contained a lot of meat. Until I read your recipe..which I will definitly make, I had never even heard of a vegetable lasagna…thank you!

  7. Reply

    Oh my gosh, this picture is saying “cook me for dinner”. Yum

      • {Busy Bee} Kate Pietrak
      • May 1, 2015

      Did you!? I know, it’s so tasty, you’ll love it… and leftovers are great the next day too – enjoy!

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