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10 Veggies Lasagna

2 layers of wholegrain lasagna stuffed with a MOUND of veggies in a light béchamel sauce and topped with a simple marinara sauce and a sprinkle of Gruyère cheese. I have upgraded the béchamel sauce, Cuisinicity style, of course! It is free of saturated fats (I also give you a dairy-free soymilk option if you prefer–just as creamy delicious!) and I make it with wholegrain flour to boot.

Course Dinner, Lunch
Cuisine Italian
Keyword healthy vegetable lasagna, healthy veggie lasagna, lasagna types, types of lasagna, vegetable lasagna healthy, vegetables lasagna, veggie lasagna, veggies lasagna, what vegetables can you put in lasagna, what veggies to put in lasagna
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 295 kcal
Author Catherine Katz

Ingredients

  • 1 package 8oz 100% wholewheat lasagna
  • 3 Tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic diced
  • 3 medium carrots, sliced
  • 2 pints cremini mushrooms rinsed and sliced
  • 1/4 tsp salt
  • 1 large zucchini rinsed, skin on, sliced
  • 10 cups fresh baby spinach loose leaf
  • 4 cups fresh baby kale loose leaf
  • 1 sweet potato rinsed, skin on
  • 1 big jar marinated artichokes drained
  • 2 cups homemade béchamel sauce see recipe above
  • 32 oz jar marinara sauce no added sugar
  • 1/2 cup grated gruyère cheese
  • fresh thyme

Instructions

  1. Preheat the oven to 350 F.
  2. Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and onion and sauté for 4-5 minutes.
  3. Add the carrots and mushrooms and continue to cook on high heat, uncovered for 5-8 minutes.Then add the salt.
  4. Meanwhile, poke the sweet potato with a fork to make little holes all over (!) and place in microwave oven for 3-4 minutes on high. Let cool, dice and set aside.
  5. Add the zucchini, the spinach and the kale (a little at a time, don't worry it will wilt quickly and you can keep on adding more) and continue to cook, covered, until all the greens have wilted down.
  6. Add diced sweet potato, drained artichoke hearts and béchamel sauce, and bring to a simmer for 5 minutes while gently stirring to cast the vegetables.
  7. ASSEMBLING:
  8. Cook the whole wheat lasagna noodle per package instructions and drain.
  9. Place half of the marinara sauce at the bottom of a large lasagna baking pan.
  10. Top the marinara sauce with 4-5 cooked noodles.
  11. Top with all the veggies in béchamel sauce.
  12. Top with remaining 4 noodles.
  13. Top with remaining marinara sauce and sprinkle with cheese.
  14. Bake in preheated oven for 20-25 minutes, until top is bubbling and golden.