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Veggie-Packed Lasagna is a classic lasagna recipe turned grain-free by using shredded vegetables in place of the pasta. It’s a surefire way to sneak vegetables into both kids and adults!
Veggie-Packed Lasagna
You guys. This may just be my most-requested recipe to date!
I’ve tweaked and tweaked this recipe, and served it to many dinner guests in our home. Each time, I get questions like, “How did you make this?”; “What? No noodles in this?”, and “Please send me your recipe!”. (Note: That last question actually isn’t a question at all; it’s a demand, and one I’m happy to oblige.)
So, I knew I needed to get this online A-S-A-P.
Honestly, the recipe itself is not really anything especially out of the ordinary. It’s a pretty classic lasagna recipe, but with a twist: NO pasta. What will replace the pasta? Well, veggies, of course!
More specifically, shredded vegetables. It may sound strange, but during cooking, the shredded vegetables practically disappear into the lasagna layers and you can’t even tell what you’re eating! It’s brilliant, actually.
We’ve all had our fair share of feeding fickle children and/or picky adults. Well, I’ve got a simple solution, and you have my full permission to avoid telling them! 😉 After all, they’ll be so busy devouring the cheesy goodness, they won’t even be looking for the pasta.
I promise.
My husband, who typically only eats Italian food to appease me when I’m craving a nice restaurant Italian dinner, loves this recipe and even requests it (which never ever happens for any other pasta recipes!). The first time I served it to him, he had no clue it didn’t have lasagna noodles!
What I love about this recipe is that it’s nutritious (obviously), easy to prepare ahead of time (a few hours to a day ahead, or to freeze for future use), packed with flavor, kid friendly, and doesn’t require any unfamiliar ingredients.
Best of all, if you already have a family-favorite lasagna recipe, don’t worry! You can even use your existing recipe—the only difference you need to make is to substitute the shredded veggie layer for the pasta layer! Easy peasy.
One last note: I do make a homemade red sauce, which I believe makes this dish over-the-top delicious. You may want to try my homemade pasta sauce before you make this recipe so that you experience the best flavor! (Sorry, store-bought pasta sauce.)
Serves: 6-8
A classic lasagna recipe turned grain-free by using shredded vegetables in place of the pasta. It's a surefire way to sneak vegetables into both kids and adults!
15 minPrep Time
1 hr, 10 Cook Time
1 hr, 25 Total Time
Save RecipeIngredients
- 4 eggs, divided
- 2 medium zucchini, shredded (about 3 1/2 cups)
- 1 large carrot, shredded (about 1 cup)
- 4 cups shredded mozzarella cheese, divided
- 1 (15 oz) container Ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh basil, chopped (or 1 Tbsp dried)
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1 (24 oz) jar pasta sauce, or 3 cups homemade sauce
- 1-2 cups fresh spinach (or frozen spinach, squeezed and drained)
Instructions
- Preheat the oven to 325 F.
- In a medium bowl, beat 2 eggs. Add shredded zucchini and carrots, and 2 cups mozzarella cheese. Stir well until combined. Set aside.
- In a separate large bowl, beat the remaining 2 eggs. Add 1 cup mozzarella cheese, the Ricotta and Parmesan cheeses, basil, garlic, and pepper. Stir to combine.
- Spread 1/2 cup sauce on the bottom of a 9x13 baking dish. Layer half of the zucchini mixture, then half of the Ricotta mixture, followed by half of the sauce. Add a layer of spinach and then repeat the first three layers again: zucchini mixture, Ricotta mixture, sauce. (If you're making ahead, cover the dish tightly with foil and refrigerate or freeze at this point.)
- Cover loosely with foil and bake 1 hour, until the middle of the lasagna is firm (not jiggly). Remove foil and sprinkle remaining 1 cup mozzarella cheese over the top. Bake an additional 10 minutes. Allow to cool for 10 minutes before serving (this helps it to set up.)
- NOTES: 2 cups plain or Greek yogurt may be substituted for the Ricotta cheese, although it may cause the lasagna to be less firm; be sure to allow the lasagna time to cool and set up before serving. The spinach layer is optional (but I recommend it, since the spinach almost completely disappears!). Shredded carrots may be omitted if desired (the lasagna will still stay intact).
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