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Healthy Freezer-Friendly Vegetable Lasagna

If you’re looking for a healthy and delicious meal to add to your repertoire, our freezer-friendly lasagna recipe is a must-try. Not only is it easy to make, but it’s also nutritious and tasty. With plenty of healthy ingredients, you can feel good about serving it to your family. Head to our website to get the full recipe and start cooking!

Preparation Time: 30 minutes Cooking Time: 45 minutes Freezing Time: 2-3 hours Ingredients: For the Sauce:

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 carrot, grated

  • 1 zucchini, grated

  • 1 red bell pepper, chopped

  • 1 can (14 oz) crushed tomatoes

  • 1 can (14 oz) tomato sauce

  • 2 tsp dried Italian seasoning

  • Salt and pepper to taste

  • 1 tbsp fresh basil, chopped

For the Filling:

  • 1 cup spinach, chopped

  • 1 cup ricotta cheese

  • 1 cup cottage cheese

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper to taste

Other Ingredients:

  • 9 lasagna noodles, whole wheat or gluten-free if preferred

  • 1 1/2 cups shredded mozzarella cheese

  • Fresh basil leaves for garnish (optional)


  1. Prepare the Sauce: a. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until translucent. b. Stir in the grated carrot, zucchini, and red bell pepper. Cook for 5-7 minutes until the vegetables are tender. c. Add the crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let the sauce simmer for 15-20 minutes, allowing the flavors to meld. Stir in fresh basil and set aside.

  2. Prepare the Filling: a. In a mixing bowl, combine spinach, ricotta cheese, cottage cheese, grated Parmesan, salt, and pepper. Mix well and set aside.

  3. Cook the Lasagna Noodles: a. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean surface to prevent sticking.

  4. Assemble the Lasagna: a. Preheat the oven to 375°F (190°C). b. In a 9x13-inch baking dish, spread a thin layer of the sauce at the bottom. c. Place a layer of lasagna noodles on top of the sauce. d. Spread half of the ricotta-spinach mixture evenly over the noodles. e. Spoon a third of the remaining sauce over the cheese mixture. f. Sprinkle a third of the mozzarella cheese over the sauce. g. Repeat the layers until all the ingredients are used up, finishing with a layer of sauce and mozzarella cheese on top.

  5. Bake: a. Cover the baking dish with aluminum foil and bake for 30 minutes. b. Remove the foil and bake for an additional 15 minutes or until the top is bubbly and lightly golden.

  6. Cool and Freeze: a. Allow the lasagna to cool completely. b. Once cooled, cover the baking dish tightly with plastic wrap and then aluminum foil. c. Label the dish with the date and freeze for 2-3 hours until firm.

  7. Serve and Enjoy: a. To reheat, preheat the oven to 375°F (190°C). b. Remove the plastic wrap and foil, cover with new foil, and bake for 40-45 minutes or until heated through. c. Garnish with fresh basil leaves if desired and serve.

This healthy freezer-friendly vegetable lasagna is a convenient and nutritious option for busy days. Enjoy a slice whenever you need a comforting and wholesome meal!

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