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–+ servings

Hidden Veggie Lasagna Recipe

A hearty lasagna with ground beef, white beans, and four vegetables blended into marinara sauce, layered with noodles, mozzarella-provolone, and Parmesan. No ricotta or cottage cheese needed.

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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 45 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 8 servings
Calories 177 kcal

Equipment

Ingredients
  

For the beef

  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 1 pound lean ground beef
  • 3 garlic cloves minced
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the hidden vegetable sauce

  • 1 tablespoon olive oil
  • 1 medium carrot peeled and finely chopped, about ½ cup
  • 1 small zucchini chopped, about 1 cup
  • 1 cup frozen cauliflower florets
  • 4 ounces frozen chopped spinach weighed before thawing, then thawed and squeezed well
  • 3/4 cup cannellini beans drained and rinsed
  • 1 jar marinara sauce 24 ounces
  • ½ teaspoon Italian seasoning
  • Salt and pepper to taste
  • Water only as needed for cooking or adjusting the sauce

For assembly

  • 8-10 lasagna noodles Regular or oven-ready; use enough to cover the pan in two layers. Boil regular noodles until al dente; do not boil oven-ready noodles.
  • 3 cups shredded mozzarella-provolone blend divided
  • ½ cup grated Parmesan cheese divided

Instructions
 

  • Prepare the oven and noodles. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish. If using regular lasagna noodles, boil according to package directions until al dente, then drain and lay separately on a lightly oiled baking sheet. If using oven-ready noodles, skip boiling and check the package directions for any additional liquid needed in the sauce.
  • Cook the beef. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened. Add the beef and cook, breaking it apart, until browned and cooked through to 160°F. Stir in the garlic, ½ teaspoon Italian seasoning, salt, and pepper during the final minute. Drain excess grease if needed and transfer the mixture to a bowl.
  • Soften the vegetables. In the skillet, heat the remaining tablespoon of olive oil. Add the carrot and cook for 3–4 minutes. Add the zucchini and frozen cauliflower. Cover and cook for about 8–12 minutes, stirring occasionally, until the vegetables are very tender. Add a small splash of water only if needed to prevent sticking.
  • Remove excess moisture. Uncover the skillet and cook until the excess liquid evaporates. Add the thawed, well-squeezed spinach and the remaining ½ teaspoon Italian seasoning. Cook for another 1–2 minutes.
  • Blend the sauce. Add the cooked vegetables, cannellini beans, and about 1 cup of marinara to a blender. Blend until smooth, adding a little more marinara from the jar if needed to help it blend. Follow your blender’s directions for warm ingredients and work in batches if necessary. Alternatively, use an immersion blender in a deep saucepan.
    Pour the blended mixture into a saucepan and stir in the remaining marinara from the jar. If the sauce is too thick or you prefer more tomato flavor and a redder color, stir in extra marinara, ¼ cup at a time. Add water a tablespoon or two at a time if it still needs loosening. Taste and adjust the seasoning.
    The sauce should spread easily rather than hold its shape like a thick purée. For oven-ready noodles, keep it a little looser and follow the package directions for additional liquid. If you already blended in the entire jar, simply stir in extra marinara afterward as needed.
  • Build the first layer. Spread about ¾ cup of the blended sauce over the bottom of the prepared baking dish. Arrange enough noodles to cover the base, trimming to fit if necessary. Add half the beef, half the remaining sauce, 1½ cups mozzarella-provolone, and ¼ cup Parmesan.
  • Build the remaining layers. Add another layer of noodles, beef, sauce, mozzarella-provolone, and Parmesan. If you have enough ingredients for more than two layers, continue layering, reserving enough sauce and cheese for the top. Finish with a layer of noodles completely covered with sauce and cheese, making sure no noodle edges are exposed.
  • Bake. Cover with foil, tenting it away from the cheese. Bake for 35–40 minutes. Uncover and bake for another 10–15 minutes, until bubbling and the center reaches 165°F.
  • Rest and serve. Let the lasagna rest for 15 minutes, then cut into 8 portions.

Notes

  • Noodles: This version uses regular noodles that are boiled before assembly. Oven-ready noodles require adjustments to moisture and cooking time.
  • Frozen vegetables: Squeeze the spinach well and cook off the liquid released by the zucchini and cauliflower.
  • Cheese: Plain shredded mozzarella can replace the mozzarella-provolone blend.
  • Layers: This recipe intentionally uses two noodle layers and finishes with sauce and cheese.
  • Storage: Refrigerate promptly in shallow containers and use within 3–4 days. Freeze portions for 2–3 months for best quality.

Nutrition

Calories: 177kcalCarbohydrates: 10gProtein: 17gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 41mgSodium: 338mgPotassium: 216mgFiber: 3gSugar: 0.03gVitamin A: 59IUVitamin C: 0.4mgCalcium: 100mgIron: 3mg
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