Vegetable Lasagna

With the cold weather upon us, making a warm, filling meal that the whole family enjoys while incorporating veggies is important. Give this vegetable lasagna a try! This lasagna contains Banza noodles, which are made from chickpeas, a great source of fiber and protein. They also happen to taste delicious! Adding spinach gives this meal more flavor and veggies. You can pair with a side of zucchini, squash, eggplant, or make a side salad. The more veggies the better!

Delicious lasagna freshly made on a plate

Serves: About 5-6 people


  • 1 bag (5-6 oz) of fresh spinach
  • 1 tsp olive oil
  • 1- 15 oz container of part-skim ricotta cheese
  • 1- 8 oz bag of part-skim mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 1 egg
  • 1 tsp basil
  • 1 tsp oregano
  • Pinch of parsley
  • ½ tsp pepper
  • 1 tsp red pepper flakes (optional, makes the filling a little spicy)
  • 1- 28 oz can of no-salt-added tomato sauce
  • 1 box of Banza lasagna noodles- oven ready, no boil (or can use whole wheat noodles; if not oven ready, boil first in water until al dente and then add to the lasagna pan)


  1. Preheat the oven to 375°F.
  2. Sauté the spinach in a pan with a tsp of olive oil for about 2 minutes, or microwave in a microwave safe bowl for about 30 seconds or until soft.
  3. In a large bowl, thoroughly mix the ricotta, mozzarella, parmesan, egg, ¼ cup tomato sauce, spices, and spinach.
  4. Layer the lasagna pan (about 9×13 inches) with tomato sauce, and add about 4 noodles across. Put a thin layer of tomato sauce, followed by a layer of filling across each noodle, and layer on about 3-4 more noodles based on preference or until the noodles are used up. Add another layer of sauce on the top and a sprinkle of parmesan cheese.
  5. Bake for about 45 minutes or until the pasta and filling is cooked through.
  6. Let sit for about 5 minutes before cutting. Enjoy!

Authored by: Nicole Parello, MS, RD,CDN

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