I’m constantly looking for healthy ways to incorporate more veggies into my life. It’s even better if I can find a recipe that freezes really well so I can take leftovers to work for lunch. Enter, the easiest and super healthy vegetarian lasagna recipe.
This recipe is great because it’s one of those dishes I feel extremely good about eating — veggies, protein and just a little bit of carb to hold it together. I also love how this recipe incorporates shredded carrots into the sauce. It adds a little sweetness while also adding more veggies to the dish.
I made a pan last weekend, cut it into 8 pieces, froze them in little reusable containers, and have been bringing them to work for lunch this week. It’s a healthy and cost-effective way to get through my work week.
The most difficult part is finding the time to cook on the weekends. I’ve found if I start cooking as soon as my kids go down for their nap, I can get it done in less than an hour and a half (including cooking time). It might seem like a big time investment for a weekend, but this lasagna recipe provides 8 sizeable pieces or at least several meals.
How do you prep for your work week? What’s your go-to favorite healthy recipe?
24 oz. spaghetti sauce
½ cup grated carrots
½ teaspoon oregano
6 lasagna noodles
16 oz. ricotta cheese
10 oz. frozen chopped spinach, thawed and well-drained
1 ½ cups thinly sliced zucchini
1 cup sliced mushrooms (I used Portobello mushrooms)
3 cups shredded mozzarella cheese
½ cup grated parmesan cheese
Mix carrots, oregano, and spaghetti sauce together.
Mix Ricotta, spinach, and eggs together in a separate bowl.
Spread ½ cup spaghetti sauce in bottom of 9 x 13-inch baking dish.
Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
Repeat layers with remaining ingredients.
Bake in 350 degrees oven for about 45 minutes.