There’s something irresistible about a bubbling pan of lasagna that’s packed with vegetables, herbs, and melty cheese. This Super Veggie Lasagna turns humble produce into a hearty, cozy weeknight winner. Layers of tender whole wheat lasagna noodles, three kinds of grated vegetables, savory mushrooms, fresh tomatoes, and rich cheeses make this a satisfying main dish that also sneaks in a bounty of nutrients. I love how the textures play together—the soft noodles, the slightly toothsome zucchini and carrot, and the juicy tomato-tomato-sauce combo. If you’ve been craving a comfort-food classic but want to keep things bright and vegetable-forward, you’re in the right place.

Why you’ll love this lasagna

Vegetable-packed without sacrificing comfort—this is a lasagna that satisfies cravings and boosts veggie intake.
Simple pantry-friendly sauce—30 ounces of no-salt-added tomato sauce keeps the flavors familiar while letting the fresh tomatoes shine.
Whole wheat noodles add a nutty depth and extra fiber.
Flexible and forgiving—swap the cheese for plant-based versions or add cooked lentils for extra protein.

Ingredient notes and tips

Before we get into the full recipe, here are a few practical notes to help the assembly go smoothly.

Grated vegetables: The recipe calls for 3 cups grated carrots and 2 cups grated zucchini. Use the large holes on a box grater or the grater disk of a food processor. Squeeze excess moisture from zucchini if it seems watery—this helps prevent a soggy bake.
Spinach: Three cups frozen spinach is listed. Thaw it, then squeeze out excess water before adding; this concentrates the flavor and prevents extra liquid in the pan.
Tomatoes vs. sauce: The combination of 3 1/4 cups fresh diced tomatoes and 30 ounces of no-salt-added tomato sauce (we used Hunt’s) keeps the sauce vibrant and not too heavy. Drain any large pools of liquid from the diced tomatoes if they’re extra juicy.
Mushrooms: Use 1/2 pound brown mushrooms for a deep, earthy note. Slice or chop them depending on the texture you prefer.
Cheeses: We keep the specified amounts: 1 1/2 cups grated Parmesan (divided) and 8 ounces mozzarella grated (about 2 cups). Sprinkle some Parmesan between layers and finish with mozzarella for that perfect melty top.
Noodles: Cook 12 ounces whole wheat lasagna noodles to package directions. If you use no-boil noodles, reduce the liquid slightly and follow the no-boil package instructions.
Seasonings: We use 1 teaspoon oregano, 2 teaspoons dried basil, 2 teaspoons onion powder, and 2 teaspoons garlic powder. Adjust salt to taste with kosher or sea salt.

Ingredients

3 cups carrots, grated
2 cups zucchini, grated
3 cups spinach, frozen
1 bell pepper, any color, chopped
3 1/4 cups fresh tomatoes, diced
30 ounces tomato sauce, no salt added – we used Hunt’s brand
1 teaspoon oregano
2 teaspoons dried basil
2 teaspoons onion powder
2 teaspoons garlic powder
Kosher or sea salt to taste
1/2 pound brown mushrooms
12 ounces whole wheat lasagna noodles, cooked to package directions
1 1/2 cups Parmesan cheese, grated, divided
8 ounces mozzarella, grated (2 cups)
Fresh basil, chopped for garnish – optional

Equipment you’ll need

Large skillet or sauté pan
Mixing bowls
Box grater or food processor with grating disk
9×13-inch baking dish (or similar)
Colander for cooked noodles
Spatula and wooden spoon

Step-by-step instructions

Below is a clear and orderly rewrite of the recipe directions so you can assemble this Super Veggie Lasagna with confidence. The ingredient amounts and overall order are preserved, but the steps are presented in a straightforward, kitchen-friendly way.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole with a bit of oil or nonstick spray.
Prepare the noodles: Cook 12 ounces of whole wheat lasagna noodles according to package directions until al dente. Drain them in a colander, rinse briefly with cool water to stop the cooking, and lay them flat on a clean towel to prevent sticking.
Thaw and drain the spinach: Place 3 cups frozen spinach in a bowl and thaw in the microwave or let it sit at room temperature until softened. Squeeze out as much liquid as possible using your hands or a clean kitchen towel. Chop coarsely if it needs it, and set aside.
Grate and prep vegetables: Grate 3 cups carrots and 2 cups zucchini with a box grater or food processor. Chop 1 bell pepper and dice 3 1/4 cups fresh tomatoes. Slice or chop 1/2 pound brown mushrooms. Place each prepared vegetable in separate bowls if you prefer to keep things organized.
Cook the mushrooms and bell pepper: Heat a large skillet over medium heat with a drizzle of oil. Add the chopped bell pepper and the sliced mushrooms. Sauté, stirring occasionally, until the mushrooms release their moisture and both vegetables are tender, about 5–7 minutes. Transfer the cooked mushrooms and pepper to a bowl and set aside.
Combine the sauce base: In the same skillet (add a little more oil if needed), pour in 30 ounces tomato sauce and add the diced fresh tomatoes. Stir in 1 teaspoon oregano, 2 teaspoons dried basil, 2 teaspoons onion powder, and 2 teaspoons garlic powder. Taste and add kosher or sea salt to your preference. Warm the sauce over low heat for 3–5 minutes so the dried herbs bloom and the flavors meld. Remove from heat.
Mix the vegetable filling: In a large bowl, combine the grated carrots, grated zucchini, the drained spinach, and the sautéed mushrooms and bell pepper. Toss gently so the vegetables are evenly mixed. You can season this mixture lightly with a pinch of salt if desired.
Assemble the first layer: Spread a thin layer of the prepared tomato sauce across the bottom of your greased baking dish, just enough to prevent sticking. Lay 3–4 cooked lasagna noodles in a single layer over the sauce. If needed, trim noodles to fit the dish.
Add cheese and vegetable layers: Sprinkle a portion of the grated Parmesan (use about 1/2 cup of the 1 1/2 cups) evenly over the noodles. Spoon and spread about one-third of the vegetable mixture over the Parmesan layer. Then ladle about one-third of the remaining tomato sauce over the vegetables, spreading it evenly.
Repeat layering: Add another layer of noodles (3–4 noodles), then sprinkle another portion of the Parmesan (about 1/2 cup). Spread another third of the vegetable mixture over this cheese, and top with another third of the sauce. Continue with a final noodle layer, the remaining Parmesan (reserve a couple of tablespoons for the top), and the remaining vegetable and sauce mixture. Press layers gently so the lasagna is compact but not smashed.
Top with mozzarella: Evenly distribute 8 ounces of grated mozzarella (about 2 cups) across the top layer. If you reserved a little Parmesan, sprinkle it over the mozzarella for extra flavor and a golden finish.
Bake: Cover the assembled lasagna loosely with foil (to prevent sticking, tent the foil so it doesn’t touch the cheese). Bake in the preheated 375°F oven for 25 minutes. Remove the foil and bake an additional 10–15 minutes, until the cheese is fully melted, bubbling, and starting to brown in spots.
Rest before slicing: Remove the lasagna from the oven and let it rest for 10–15 minutes. Resting helps the layers set so your slices hold together neatly.
Garnish and serve: Slice into squares and serve warm. Garnish with chopped fresh basil if you like. Serve with a crisp green salad or a simple side of roasted vegetables for a complete meal.

Make-ahead and storage

This lasagna is friendly to advance prep. Assemble the lasagna up to the point before baking, cover tightly with foil, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature while the oven preheats, then bake as directed, adding 5–10 minutes to the covered baking time if it’s cold from the fridge.

Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or warm slices in a 350°F oven for 10–15 minutes until heated through. You can also freeze baked lasagna for up to 3 months—wrap tightly in plastic and foil. Thaw overnight in the fridge before reheating.

Variations and swaps

To boost protein: Stir in cooked lentils or crumbled cooked firm tofu between layers.
To make it lighter: Use part-skim mozzarella and reduce the Parmesan slightly.
To make it nuttier: Add a layer of ricotta mixed with an egg and a handful of Parmesan—blend in chopped spinach for extra green goodness.
To change the flavor profile: Add red pepper flakes for heat or a splash of balsamic vinegar to the sauce for brightness.

Troubleshooting

Soggy lasagna: Be sure to squeeze excess moisture from zucchini and thawed spinach. Also, don’t overload with sauce—use just enough to coat each layer.
Noodles sticking: Cook noodles al dente and rinse briefly with cool water. Lay them flat on a clean towel and work swiftly when assembling.
Uneven baking: If the center seems underdone after the baking time, cover the edges with foil to prevent burning and bake an extra 10 minutes until heated through.

Final thoughts

This Super Veggie Lasagna is the kind of recipe you’ll come back to when you want comfort without heaviness. It’s flexible, forgiving, and full of familiar flavors—tomato, oregano, basil, garlic, and a good dose of melty cheese. Whether you make it for a weeknight dinner or a cozy weekend bake, it’s a delicious way to serve up a mountain of vegetables in a universally loved format. Let it rest properly before slicing, garnish with fresh basil, and enjoy the smiles around the table.

Happy cooking—and if you give this Super Veggie Lasagna a try, don’t forget to tuck a piece in the fridge for lunch the next day. It reheats beautifully and tastes even better after the flavors have had time to mingle.

Super Veggie Lasagna

A hearty, vegetable-packed lasagna that layers grated veggies with tomato sauce and cheeses for a wholesome weeknight meal.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 12 people

Ingredients Equipment Method Notes

Ingredients

3 cups carrots grated
2 cups zucchini grated
3 cups spinach frozen
1 bell pepper any color, chopped
3 1/4 cups fresh tomatoes diced
30 ounces tomato sauce no salt added (used Hunt’s brand)
1 teaspoon oregano
2 teaspoons dried basil
2 teaspoons onion powder
2 teaspoons garlic powder
kosher or sea salt to taste
1/2 pound brown mushrooms
12 ounces whole wheat lasagna noodles cooked to package directions
1 1/2 cups Parmesan cheese grated, divided
8 ounces mozzarella grated (about 2 cups)
fresh basil chopped for garnish (optional)

Equipment

Large mixing bowl
9x13 inch Baking Dish
Grater
Measuring cups and spoons
spatula or large spoon
Oven

Method

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
If frozen spinach is clumped or watery, thaw and squeeze out excess liquid; chop if large leaves remain.
In a large mixing bowl, combine grated carrots, grated zucchini, spinach, chopped bell pepper, diced tomatoes, tomato sauce, oregano, dried basil, onion powder, garlic powder, mushrooms, and salt to taste; stir until evenly mixed.
Spread a layer of lasagna noodles in the bottom of the prepared dish.
Sprinkle 1/2 cup of the grated Parmesan over the noodles, then spread half of the vegetable mixture on top.
Add another layer of noodles, sprinkle another 1/2 cup Parmesan, and spread the remaining vegetable mixture over them.
Top with a final layer of noodles, the remaining Parmesan, and then evenly scatter the grated mozzarella over the top.
Bake in the preheated oven for 40 minutes, until heated through and cheese is melted and bubbly.
Remove from oven and let rest a few minutes, then garnish with chopped fresh basil if desired and serve.