This recipe is great to make when you have time, then just stick it in the oven when in due time for dinner. It’s an easy way to fill a meal with veggies without having an overwhelming veggie taste! I’ve also loved sharing this meal with other families as a way to serve them, especially if they’re going through a hard time or just a busy season of life. Let me know how it works for you!!

  • 1 pound lean ground beef
  • ½  minced onion
  • 2 cloves garlic, crushed
  • ½ teaspoons dried basil leaves
  • ½ teaspoon pepper
  • 2 teaspoons chopped fresh parsley
  • 16 oz ricotta cheese
  • 1 egg
  • 2 cups grated mozzarella cheese
  • 2 (28 oz) cans spaghetti sauce
  • 1 package frozen cut leaf spinach, thawed, well drained
  • 1 small zucchini, grated
  • ½ cup carrot, grated (substitute or add any of your other favorite veggies)
  • ½ cup water
  • 12 whole grain lasagna noodles
  • grated Parmesan cheese


  1. In a pan, cook ground beef (if not using lean meat, brown meat first then remove grease before adding other ingredients), onion, and garlic, basil, pepper, and parsley over medium heat until well browned. Remove from heat.
  2. In a mixing bowl, combine ricotta cheese with egg and 1 ½ cups mozzarella.
  3. Preheat oven to 375 degrees F
  4. To assemble, spread a layer of meat sauce in the bottom of a 9×13 inch baking dish. On that, pour some sauce over the meat, arrange a layer of uncooked noodles on the sause, spread a layer of the cheese mixture on the noodles, and sprinkle some veggies on the cheese. Continue layering ingredients in that order, pour the ½ cup water onto the layers, and top with remaining ½ cup mozzarella and Parmesan cheese. Cover with foil and keep in fridge until dinner time.
  5. Pull out of fridge 30 minutes before cooking.
  6. Bake in oven for 25 minutes. Remove foil, and bake an additional 25-30 minutes or until noodles are fully cooked.
  7. Enjoy!!