Healthy Vegetable Lasagna Recipe

This easy vegetable lasagna recipe is the perfect one for the people who want to start eating more on the healthier side.

You will still get the rich sauce taste and the cheese smoothness of a traditional one. Use the vegetables that you or your family prefer to make this recipe tastier. To complete the dish you can also add some fresh spinach to the plate, to eat with the lasagna.

Cooking time: 40 minutes  Lasagna


1 lb lasagna (gluten free if possible)
8 oz low fat cream cheese
3 cups of low fat shredded mozzarella cheese
1/2 tbsp dried basil
2 tsp minced garlic
1/4 cup chopped onion 
1/2 tbsp dried oregano
ground black pepper (to taste, optional)
4 cups of organic tomato pasta sauce
virgin coconut oil
3 cups of fresh vegetables (these can be: diced tomatoes, chopped green bell peppers, chopped broccoli, shredded carrots, chopped red bell peppers, and/or sliced Portobello mushrooms)
sea salt (just a bit, to taste)


1- Cook the pasta as directed in the box and drain.

2- Rinse with some cold water and drain again.

3- Mix the cream cheese, oregano, basil, and garlic in a bowl.

4- Sprinkle just a bit of salt and pepper to the vegetables of your choice.

5- Coat the baking dish with the coconut oil.

6- Spread 1 cup of the pasta sauce on the bottom of a baking dish. 

7- Add one layer of lasagna noodles. 

8- Then add a layer of vegetables. 

9- Now, spread some of the cream cheese blend all over the vegetables.

10- Add some mozzarella cheese.

11- Put more pieces of the lasagna pasta until everything is covered.

12- Repeat the pattern of layers.

13- Finish with mozzarella cheese.

14- Set the oven to 350°F (177°C).

15- Bake for about 40 minutes.

16- Let it rest outside the oven for approximately 5 minutes.


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