Recipe description
June 25, 2026
Whole-grain vegetable lasagna
Nourishing fiber-rich layers for balanced digestion and plant diversity.
High Fiber
Fiber Rich
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, milk, celery, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from whole grains and vegetables.
- Colorful plant foods support dietary diversity.
- Balanced with plant protein, whole grains, and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pasta, whole grain
6
pieces
Spinach
2
cups
Zucchini
1
piece
Bell Pepper
1
piece
Mushroom
1
cup
Mozzarella cheese
1
cup
ricotta cheese
1
cup
Vegetable sauce
1
cup
Oil, olive
2
tablespoons
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Preheat the oven to 375°F (190°C).
2
In a skillet, heat olive oil over medium heat. Add chopped zucchini, bell pepper, and mushrooms, and sauté until softened.
3
In a bowl, mix spinach, ricotta cheese, salt, and black pepper.
4
Spread a layer of vegetable sauce in a baking dish. Layer with lasagna noodles, then the ricotta spinach mixture, sautéed vegetables, and mozzarella cheese.
5
Repeat the layers until all ingredients are used, ending with noodles and mozzarella cheese on top.
6
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until cheese is golden and bubbly.
7
Let the lasagna cool for a few minutes before slicing and serving.
More Recipes For Your Gut
Nutrition
480 kcal
Calories
22 g
Protein
58 g
Carbohydrates
9 g
Fiber
9 g
Sugar
18 g
Fat
4 g
Saturated fat
1.0 g
Salt
FAQ
What makes this lasagna healthy?
It's built with whole-grain pasta and plenty of vegetables, providing fiber, vitamins, and minerals as part of a balanced, plant-forward meal.
Is this gluten-free?
Not if you use standard whole-grain pasta; to make it gluten-free, substitute gluten-free lasagna sheets or gluten-free pasta.
Can it be vegan or dairy-free?
Yes. Use dairy-free cheese or omit cheese, and use a plant-based ricotta or tofu filling.
How long does it take to prepare and bake?
Plan about 20–30 minutes of prep, plus 40–60 minutes of bake, depending on your oven and pan.
How many servings does it yield?
Usually about 6 servings, depending on portion size.
How should I store leftovers?
Let cool, then refrigerate in sealed containers for 3–4 days; you can also freeze for longer storage.
Can I freeze this lasagna (before or after baking)?
Yes. Assemble and freeze before baking, or freeze a baked lasagna; thaw in the fridge overnight before reheating.
Can I customize the vegetables or fillings?
Absolutely. Use what you have—spinach, zucchini, mushrooms, peppers—just keep the layers balanced and don’t overfill.
How should I reheat leftovers to avoid a dry lasagna?
Reheat gently in the oven or microwave with a splash of sauce, until hot all the way through.
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