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Loaded Veggie Lasagna

There's more room than you might think to squeeze vegetables into this classic dish! This loaded veggie lasagna is the perfect freezer-friendly meal for meatless Mondays.

Course Main Course
Cuisine American
Keyword freezer meals, freezer-friendly, healthier, healthy, lasagna, meatless mondays, pasta, pasta sauce, vegetable lasagna, vegetable packed, vegetarian
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 8 people


For roasted vegetables

  • 2 medium zucchini (about 3-4 cups after slicing)
  • 2 medium summer squash (about 3-4 cups after slicing)
  • 1 large red bell pepper (2-3 cups after slicing)
  • 3 tbsp olive oil
  • salt + pepper to taste

For ricotta mix

  • 16 oz frozen spinach
  • 4 cloves garlic, minced (about 1.5 tbsp)
  • 15 oz container ricotta cheese
  • 1 egg
  • 2 tbsp chia seeds (optional)

To assemble:

  • 2 1/2 - 3 cups marinara sauce (preferrably homemade)
  • 1 15 oz can black beans (no salt added)
  • 12-16 lasagna noodles
  • 4 cups shredded mozzarella


Prepare Roasted Vegetables:

  1. Preheat the oven to 450. Grease a large roasting pan.

  2. Slice zucchini and squash into medallions, and roughly dice bell pepper. Place in a large bowl and toss with olive oil, salt, and pepper.

  3. Place vegetables on greased pan in a single layer. Roast for 30-45 minutes, stirring every 15 minutes or so. Once done, lower oven temperature to 400 degrees.

Prepare Ricotta and Marinara:

  1. While the vegetables roast, defrost frozen spinach.

  2. Squeeze as much water as possible from your spinach. Combine in a medium bowl with ricotta, minced garlic, and egg. Add chia seeds if you feel that your mix is too watery- they will absorb the water and help it hold together.

  3. Drain black beans. Combine beans and marinara in a separate bowl.

Assemble Lasagna:

  1. Begin boiling a large pot of water. Grease a 9x13 lasagna pan. Spread 1/3 of the marinara and bean mixture on the bottom.

  2. Boil lasagna noodles. I prefer to do this 4 or 5 (whatever fits in the bottom of your pan) at a time to prevent them from sticking together.

  3. When noodles are done boiling, arrange them in a single layer on top of the sauce. Top with 1/2 of the ricotta mix, 1/2 of the roasted vegetables and 1 cup of cheese.

  4. Spread another third of the sauce and bean mixture on top. Boil 4 or 5 more noodles. Once done, layer them on top of the sauce.

  5. Spread the rest of the ricotta mixture over the noodles. Top with the rest of the veggies and 1 more cup cheese.

  6. Boil your last layer of noodles. Place them on top of the veggie and cheese layer. Top with last third of sauce and remaining 2 cups of cheese.

  7. Cover pan with foil. Bake, covered, at 400 degrees for 30 minutes. Uncover, and bake for another 15 minutes, or until cheese is compltely melted. Broil for an additional 5 minutes, if desired.

Freezing Instructions:

  1. If planning to freeze, let lasagna cool completely. Cut into individual pieces and wrap tightly in foil. Freeze until solid.

  2. When ready to reheat, preheat oven to 400 degrees. Cook from frozen for 50-60 minutes or from partially thawed from 20-30 minutes.