Lasagna is one of those timeless comfort foods that never goes out of style. But what if you could keep all the cozy, cheesy goodness while sneaking in a rainbow of vegetables? That’s exactly what this Veggie-Packed Lasagna delivers.
We’re layering hearty grass-fed beef with sautéed mushrooms, carrots, and onions for richness, blending baby spinach into a creamy ricotta mixture for extra greens, and swapping half the traditional noodles with thin slices of zucchini. The result is a dish that’s lighter, more nutrient-dense, and just as satisfying as the classic version. Perfect for picky eaters, family dinners, or anyone who loves a hidden-veggie win.
Ingredients
- 1 lb grass-fed beef
- 2 tablespoons olive oil, divided
- 1 yellow onion, diced
- 2 carrots, grated
- 2 portobello mushrooms, diced
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (28 oz) can crushed tomatoes
- 16 oz ricotta
- ½ cup grated parmesan
- 5 oz baby spinach
- ½ box lasagna noodles (6–8 noodles depending on size; sub gluten-free if desired)
- 2 medium zucchini, thinly sliced lengthwise into 8 noodles
- ½ cup shredded mozzarella
- 8–10 fresh basil leaves for garnish
Instructions
- Preheat oven: Set to 375°F.
- Cook the beef: Heat 1 tablespoon oil in a large pot over medium heat. Add beef and cook until browned. Transfer to a colander to drain excess fat.
- Build the sauce: Add remaining oil to the pot. Sauté onion until golden and soft, about 10 minutes. Add garlic, cooking 1 minute until fragrant. Stir in carrots and mushrooms; cook until mushrooms release liquid and it evaporates, about 10 minutes. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, pepper, and the beef back to the pot. Simmer gently on low while preparing the remaining components.
- Make the ricotta mixture: In a food processor, pulse ricotta, parmesan, and spinach until smooth. Season with salt and pepper to taste.
- Prepare pasta: Cook lasagna noodles per package directions until al dente. Drain and set aside.
- Assemble the lasagna: Spread a thin layer of sauce on the bottom of a large casserole dish. Layer half the pasta noodles, followed by ¼ spinach ricotta mixture, ¼ sauce, and half the zucchini noodles (season zucchini lightly with salt and pepper). Repeat with another ¼ ricotta mixture and ¼ sauce. Add the remaining pasta noodles, another ¼ ricotta, ¼ sauce, the other half of zucchini noodles, then the final ¼ ricotta and ¼ sauce. Top with mozzarella and fresh basil.
- Bake: Cover with foil, place dish on a rimmed baking sheet, and bake 45 minutes until hot and bubbly.
- Rest & serve: Allow to rest 15 minutes before slicing.
Why You’ll Love This Recipe
- Veggie-packed twist: Carrots, mushrooms, spinach, and zucchini all sneak into the layers without sacrificing comfort.
- Balanced comfort food: Grass-fed beef and ricotta add protein, while veggies bring fiber and antioxidants.
- Family-friendly: Even picky eaters will love this cheesy, saucy dish.
This lasagna is proof that comfort food can be both indulgent and nourishing — and it’s an easy way to add more vegetables to your weeknight meals.
Cozy Veggie-Packed Lasagna Bake
This veggie-packed lasagna is a lighter spin on the classic comfort dish, layering grass-fed beef, spinach ricotta, zucchini noodles, and plenty of hidden veggies. It’s hearty, cheesy, and nourishing — the perfect way to sneak extra vegetables into a family favorite.
Equipment
- 1 Food Processor
- 1 Large Casserole Dish
- 1 Large pot
- 1 Grater
Ingredients
- 1 lb grass-fed beef
- 2 tablespoons olive oil divided
- 1 yellow onion diced
- 2 carrots grated
- 2 portobello mushrooms diced
- 4 garlic cloves minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 28 oz can crushed tomatoes
- 16 oz ricotta
- ½ cup grated parmesan
- 5 oz baby spinach
- ½ box lasagna noodles 6–8 noodles depending on size; sub gluten-free if desired
- 2 medium zucchini thinly sliced lengthwise into 8 noodles
- ½ cup shredded mozzarella
- 8 –10 fresh basil leaves for garnish
Instructions
- Preheat oven: Set to 375°F.
- Cook the beef: Heat 1 tablespoon oil in a large pot over medium heat. Add beef and cook until browned. Transfer to a colander to drain excess fat.
- Build the sauce: Add remaining oil to the pot. Sauté onion until golden and soft, about 10 minutes. Add garlic, cooking 1 minute until fragrant. Stir in carrots and mushrooms; cook until mushrooms release liquid and it evaporates, about 10 minutes. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, pepper, and the beef back to the pot. Simmer gently on low while preparing the remaining components.
- Make the ricotta mixture: In a food processor, pulse ricotta, parmesan, and spinach until smooth. Season with salt and pepper to taste.
- Prepare pasta: Cook lasagna noodles per package directions until al dente. Drain and set aside.
- Assemble the lasagna: Spread a thin layer of sauce on the bottom of a large casserole dish. Layer half the pasta noodles, followed by ¼ spinach ricotta mixture, ¼ sauce, and half the zucchini noodles (season zucchini lightly with salt and pepper). Repeat with another ¼ ricotta mixture and ¼ sauce. Add the remaining pasta noodles, another ¼ ricotta, ¼ sauce, the other half of zucchini noodles, then the final ¼ ricotta and ¼ sauce. Top with mozzarella and fresh basil.
- Bake: Cover with foil, place dish on a rimmed baking sheet, and bake 45 minutes until hot and bubbly.
- Rest & serve: Allow to rest 15 minutes before slicing.
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