Beth’s Veggie Lasagna

1 onion diced
1 green pepper diced
1 bag fresh spinach
1 cup carrots thinly sliced or grated
Optional: Can also add thin slices of zucchini or other squash, or other veggies to your liking
3 cups part skim ricotta cheese
2 cups low-fat mozzarella cheese
2 jars of your favorite tomato sauce (I like Barilla tomato and basil)
Oven-ready lasagna noodles, preferably whole wheat
Salt and pepper to taste
Fresh or dried oregano and basil
Couple pinches of fennel seeds
3 tbs minced garlic
(If you want to add some protein to your veggies, I like 1 lb. ground turkey or lean ground beef)


  1. Sautee onion, pepper and garlic in large pan until onion slightly translucent. Toss in your carrots and any other veggies and get those sweating
  2. Throw in the spinach. Cover and let wilt for two or three minutes.
  3. Add one jar of sauce. If mixture is too thick add all but about 1/3 of second jar.
  4. Add your spices and simmer
  5. Next comes the layering: Spread that last 1/3 jar of sauce in a thin layer on the bottom of the lasagna pan. Lay out the first row of oven-ready noodles (don’t overlap them, typically three fit across)
  6. Spool a couple dollops of ricotta on top of the noodles. Then layer with sauce and veggie mixture.
  7. Repeat layering steps for at least three layers (more if you have deeper pan).
  8. Over the top layer of sauce mixture, sprinkle the grated mozzarella
  9. Bake covered with foil for 25 minutes
  10. Uncover and bake an additional 10-15 minutes so the cheese can brown a bit.
  11. Let set for a few minutes after removing from the oven and dig in!