Creamy and Easy Veggie Lasagna – My Family’s Favorite Healthy Dinner!

Hi there! I’m so excited to share this recipe with you. It’s one of my absolute favorites, and my kids love it too—even though it’s packed with veggies! I’ve been making this creamy veggie lasagna for years, and I promise, it’s not as hard as it looks. Let me walk you through it step by step, just like I’d explain it to a friend. I’ll use simple words and lots of tips so you feel like I’m right there with you in the kitchen!

Why I Think You’ll Love This Lasagna

First, let me tell you why this recipe is special to me. I’m a busy mom of two, and I need meals that are both healthy and tasty. This lasagna checks all the boxes! It’s creamy, cheesy, and loaded with veggies like zucchini, spinach, and mushrooms. Even my picky eater (my youngest!) gobbles it up. Here’s why I think you’ll love it too:

1. It’s SO creamy and cozy. The ricotta cheese and that smooth white sauce (called béchamel—but don’t worry, I’ll teach you how to make it!) make every bite feel like a hug.
2. You can sneak in tons of veggies. I roast them first to bring out their sweetness, so even veggie-haters won’t notice!
3. Perfect for leftovers. I make this on Sundays, and we eat it all week. It saves me so much time!
4. No meat needed! My husband doesn’t miss the meat at all, thanks to all the flavor from the cheeses and herbs.

What You’ll Need (Don’t Worry—It’s Simple!)

Let’s talk ingredients. I try to keep things easy and affordable. Here’s what I use:

For the Veggies:

• 1 zucchini (thinly sliced—I use a knife, but a mandoline works too!)
• 1 yellow squash (same as the zucchini)
• 1 red bell pepper (diced into small pieces)
• 1 cup mushrooms (I buy pre-sliced to save time)
• 1 small eggplant (diced—peel it if your kids are skeptical!)
• 2 cups spinach (I chop it roughly—frozen works in a pinch!)
• Olive oil, salt, pepper, and Italian seasoning (my go-to spices!)

For the Ricotta Filling:

• 1 ½ cups ricotta cheese (full-fat tastes best, but low-fat works)
• 1 egg (this helps bind everything together)
• Garlic powder, salt, nutmeg (trust me, nutmeg is magic here!)
• ½ cup shredded mozzarella (because extra cheese never hurts!)

For the Béchamel Sauce (Fancy Name, Easy Recipe!):

• Butter, flour, milk (whole milk makes it creamier)
• Salt, pepper, garlic powder, and Parmesan cheese (the secret ingredient!)

For Assembling:

• Lasagna noodles (I use regular ones, but no-boil saves time!)
• Shredded mozzarella and Parmesan (again—cheese is life!)
• Fresh basil (optional, but it makes it look fancy!)

Let’s Make It Together! (Step-by-Step)

Don’t be scared! I’ll guide you through each step. Put on some music, and let’s get cooking!

Step 1: Roast the Veggies
First, I preheat my oven to 400°F (200°C). Then, I chop all the veggies. This part takes the longest, but I put my kids in charge of stirring the veggies with olive oil and spices. We spread them on a big baking sheet (use two if yours is small!). I roast them for 20 minutes, stirring halfway. When there’s 5 minutes left, I toss the spinach on top—it wilts perfectly!

Tip: If the veggies look crowded, they won’t roast nicely. Give them space!

Step 2: Mix the Ricotta Filling
While the veggies roast, I make the ricotta filling. In a bowl, I mix ricotta, egg, garlic powder, salt, nutmeg (don’t skip this—it adds warmth!), and mozzarella. My kids love stirring this part because it’s squishy and fun!

Step 3: Make the Béchamel Sauce
This sounds fancy, but it’s just a creamy white sauce. Here’s how I do it:

1. Melt butter in a pot.
2. Whisk in flour—it’ll look like paste. Cook for 1 minute.
3. Slowly pour in milk while whisking like crazy! (This stops lumps.)
4. Keep stirring until it thickens (about 3-4 minutes).
5. Add Parmesan, salt, pepper, and garlic powder. Done!

Tip: If it gets lumpy, don’t panic! Just keep whisking or blend it smooth.

Step 4: Assemble the Lasagna!
Now the fun part! I use a 9×13-inch baking dish. Here’s how I layer it:

1. Spread a little béchamel on the bottom (so noodles don’t stick).
2. Add 3 lasagna noodles.
3. Spread half the ricotta mixture.
4. Add half the roasted veggies.
5. Pour ⅓ of the béchamel.
6. Sprinkle mozzarella.
7. Repeat! Finish with noodles, béchamel, and lots of cheese on top!

Step 5: Bake It!
I cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Then, I remove the foil and bake another 10-15 minutes until the cheese is golden. My kids press their noses against the oven door to watch it bubble!

Step 6: Let It Rest!
This is the hardest part—waiting! I let it sit for 10 minutes so the layers set. If I cut it too soon, it’s a mess (learned that the hard way!).

More Relative Recipes:

• Harry Potter Pumpkin Juice Recipe – A Magical Fall Drink
• Jalapeño Popper Cheese Ball
• Creamy Reuben Soup
• Butternut Squash Sausage Tortellini Soup
• Strawberry Shortcake Ice Cream Bars

How I Serve It (Even the Kids Approve!)

We eat this lasagna with:

• A simple salad (my kids like ranch dressing).
• Garlic bread (store-bought—I’m not a superhero!).
• Sometimes, a bowl of tomato soup for dipping!

My Best Tips (From My Kitchen to Yours)

• Use no-boil noodles. They’re foolproof and save time!
• Swap veggies! No eggplant? Try sweet potatoes or broccoli.
• Freeze leftovers. I wrap slices in foil and reheat them for busy nights.
• Add protein. Stir cooked lentils into the ricotta for a boost.

Why This Recipe Works for My Family

I love this lasagna because it’s flexible. If I’m tired, I use frozen veggies. If we have guests, I add extra cheese. It’s healthy enough for weeknights but fancy enough for weekends. Plus, my kids feel proud when they help layer it!

Try It and Tell Me What You Think!

I really hope you make this lasagna. It’s become a tradition in our house, and I’d love to hear how it turns out for you! Send me a message or leave a comment. Happy cooking, friend! 🧀🍆🥕

Creamy Veggie Lasagna

 A healthy, comforting lasagna loaded with roasted veggies, creamy ricotta, and cheesy béchamel sauce. Perfect for families and meal prep!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 8

Ingredients

  

Veggie Layer:

• 1 zucchini sliced
• 1 yellow squash sliced
• 1 red bell pepper diced
• 1 cup mushrooms sliced
• 1 small eggplant diced
• 2 cups spinach chopped
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning

Ricotta Filling:

• 1 ½ cups ricotta cheese
• 1 egg
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp nutmeg
• ½ cup shredded mozzarella

Béchamel Sauce:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ cup Parmesan cheese

Assembly:

• 12 lasagna noodles cooked
• 1 ½ cups shredded mozzarella
• ¼ cup Parmesan cheese
• Fresh basil for garnish

Instructions

 

• Roast Veggies: Preheat oven to 400°F. Toss veggies with olive oil, salt, pepper, and Italian seasoning. Roast for 20 minutes, adding spinach in the last 5 minutes.
• Prepare Ricotta Filling: Mix ricotta, egg, garlic powder, salt, nutmeg, and mozzarella in a bowl. Set aside.
• Make Béchamel Sauce: Melt butter in a saucepan. Whisk in flour, then slowly add milk. Stir in salt, pepper, garlic powder, and Parmesan. Cook until thick.
• Assemble Lasagna: In a baking dish, layer noodles, ricotta filling, roasted veggies, béchamel, and mozzarella. Repeat layers, ending with cheese on top.
• Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for 10-15 minutes until golden and bubbly.
• Rest & Serve: Let it sit for 10 minutes, then garnish with fresh basil and enjoy!