Veggie and meat lasagna recipe

This Italian classic is packed with all of the yummy goodness from the garden and is sure to fuel you throughout your day. It has all of the nutrients your body needs to keep you mentally focused and engaged while at work, both at the office or at home.

Servings: 10


Tomato sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 28-ounce can tomatoes, diced or crushed


  • 2 tablespoons extra-virgin olive oil
  • 3 large carrots, diced
  • 1 red bell pepper, diced
  • 1 small package cremini mushrooms, sliced
  • 1 large red or yellow onion, diced
  • 2 tablespoons garlic, minced
  • 1½ teaspoons kosher salt
  • 6 cups baby spinach
  • 16 ounces ricotta cheese
  • ¼ cup Parmesan cheese
  • 9 no-boil lasagna noodles
  • 2 cups part-skim mozzarella cheese, grated
  • 1 pound ground protein of choice, cooked

Sourdough garlic bread

  • 4 slices sourdough
  • 1 clove of garlic, sliced in half
  • Extra-virgin olive oil as needed
  • Granulated garlic to taste


  1. Heat the oven to 425 degrees.
  2. In a saucepan, heat the olive oil, then add the onions and garlic and cook until translucent.
  3. Add tomatoes to onions and garlic. Cook for 20 minutes, turn off, and reserve.
  4. Add olive oil to a large skillet over medium heat. Add carrots, bell pepper, mushrooms, onion, garlic, and salt. Cook until veggies are golden, stirring every couple of minutes, about 8 to 12 minutes.
  5. Add a few large handfuls of spinach. Cook until spinach is wilted, stirring frequently. Repeat until all spinach is wilted, about 3 minutes. Remove the skillet from the heat and set aside.
  6. Mix ricotta and Parmesan cheese in with the vegetable mixture.

Building the lasagna

  1. Spread ½ cup tomato sauce evenly over the bottom of a 9-by-9-inch baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit or overlap edges as necessary).
  2. Spread half of the vegetable ricotta mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle 1 cup grated mozzarella on top.
  3. Top with 3 more noodles, followed by the cooked ground meat or textured vegetable protein along with 1 cup of tomato sauce. Sprinkle ½ cup grated mozzarella cheese on top.
  4. Top with the last 3 noodles. Now using your hands, press down firmly on the lasagna.
  5. Top with the last cup of tomato sauce (you may have a little sauce left over), then top with the rest of the vegetable ricotta mixture, and the rest of the mozzarella to evenly cover the noodles. Also add ¾ cup of tap water to the lasagna, pouring it around the edges. This with help keep your lasagna from being too dry.
  6. Cover and place in the oven for 18 minutes, then remove the cover, rotate pan 180 degrees and cook an additional 10 to 12 minutes until the top is turning spotty brown and noodles are fully cooked. Check the noodles by inserting a butter knife through the middle of the lasagna. The knife should easily penetrate the different layers.
  7. Cool for 15 to 20 minutes before serving.

Garlic bread

  1. Rub the sourdough bread with whole garlic. Then drizzle a little olive oil on top, and sprinkle a pinch of granulated garlic.
  2. Bake until bread is lightly toasted, about 3 to 5 minutes. 

Nutrition facts

550 calories; 32 g protein; 60 g carbohydrates; 6 g fiber; 20 g fat

Customize this recipe

  • Stay active: Couple this lasagna with a small side salad of arugula with lemon and olive oil. Arugula has naturally occurring nitrates, which your body breaks down into nitric oxide. Nitric oxide plays a role in preventing heart disease and also protects your stomach lining.
  • Decrease stress: Try substituting tempeh for the ground meat to make this a delicious meatless treat. Tempeh is an awesome fermented ingredient that promotes gut health. Studies have shown that a happy gut will also affect your emotions and the way your brain processes information from your senses.
  • Maximize performance: Use grass-fed beef instead of regular beef for your protein. Grass-fed beef has twice the omega-3s, which can help lower blood pressure, reduce triglycerides, slow the plaque development in arteries, and reduce the chance of heart attack and stroke.

Interested in more ways to stay healthy at home? Visit for workouts, mindset practices, and more.

About the Author

Michael Ferguson

Michael Ferguson, DTR, is the director of culinary operations at EXOS. He develops and oversees nutritional customization, kitchen / restaurant design, contract review, recipe development, and daily operations.

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