Classic Lasagna Recipe with Vegetables and Meat

You will love this lasagna recipe with fresh vegetables meat!

It’s easy to make and hearty enough to feed a crowd. Give it a try the next time you don’t know what to make for dinner. It’s a recipe your whole family will love!

This is the best lasagna recipe with vegetables and meat and a go-to when I want something that is healthy and a crowd-pleaser. It’s the perfect way to hide vegetables your family won’t normally eat. Plus, during the summer months when the garden is producing, I like to change things up depending on what I have that’s fresh. 

Why You’ll Love This Meat Lasagna

Fresh Veggies– This homemade lasagna uses a lot of fresh ripe vegetables. It’s a great way to get in all the vitamins and nutrients of the season. 

It Feeds a Crowd– This recipe is perfect for feeding a crowd of hungry family members. Our family of six always has leftovers. 

It’s Hearty and Filling– A veggie-packed lasagna with plenty of ground meat, melty cheese, fresh veggies, and a delicious pasta sauce. No one should leave hungry! 

It’s a Huge Hit– I rarely find a recipe that my whole family loves, but this is one of them. Even the pickiest of eaters don’t complain about this delicious lasagna.

It’s gluten-free– This lasagna is made without any noodles. Instead, it uses zucchini slices making it great for gluten intolerances.  

More Recipes You’ll Love! 

• Sourdough Chicken Pot Pie 
• Southern Style Cornbread Dressing Recipe 
• Southern Squash Casserole 
• Sourdough Breakfast Casserole 
• Venison Meatballs 

How To Make a Classic Lasagna Recipe with Vegetables and Meat

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Equipment

• Cast Iron Skillet
• Glass Mixing Bowls
• Baking Sheet
• Mandoline Slicer
• Measuring Cups
• 9×13 Baking Dish (optional if you don’t want to use a cast iron skillet)

What You’ll Need 

• 3 medium Zucchini
• 1 pound Italian Sausage 
• 1 pound of Ground beef 
• 1 chopped Onion 
• 2 cloves garlic minced
• 2 cups chopped Tomatoes 
• 6 ounces Tomato Paste 
• ¼ cup fresh basil or 1 tbsp dried 
• 1 cup finely chopped Bell peppers 
• 3 tbsps parsley flakes divided (you could also use fresh parsley ) 
• 24 ounces Cottage cheese 
• ½ Cup Parmesan cheese 
• 2 Eggs Beaten 
• 16 ounces fresh mozzarella cheese (2 cups mozzarella cheese) 
• 2 tsp Salt
• 1 tsp Black pepper 

How To Make The Lasagna

1. Preheat the oven to 425° F. Begin by thinly slicing the 3 zucchinis into long ¼ inch thick slices. I like to do this with a mandoline slicer, but you can also use a sharp knife. Salt both sides of the zucchini with around 1/4 tsp of salt and let it sit on a stack of paper towels for at least 10 minutes. Blot the zucchini with a paper towel to remove as much of the extra moisture as you can. This is an important step because zucchini has a lot of water. Skipping this step may cause you to have a watery lasagna. 
2. Lay the zucchini lengthwise on a sheet pan and roast it in the oven for around 10-15 minutes or until it starts to brown. This will remove the excess moisture and make the zucchini more like a “noodle”. Remove the zucchini from the oven and set it aside until you’re ready to assemble the dish. 
3. Meanwhile, heat a large cast iron skillet over medium-high heat. It’s important to pre-heat cast iron to give it its non-stick qualities. Brown 1 pound of sausage and 1 pound of ground beef together with the chopped onion and 2 minced garlic cloves. Add ½ tsp of salt to the meat mixture. After it’s cooked drain off any excess fat. 
4. Add 2 cups tomatoes, 6 ounces tomato paste, ¼ cup basil, finely chopped bell pepper,1 tbsp parsley flakes, 1 tsp salt, and 1 tsp pepper to the meat mixture. Mix everything together well. Cover the pan and simmer it on low heat for around 20 minutes until all the flavors blend. 
5. While the meat mixture simmers, combine the 24 ounces cottage cheese, 2 beaten eggs, 2 tbsp parsley flakes, ¼ tsp salt, and ½ cup parmesan cheese in a separate bowl. 

How To Assemble the Lasagna 

6. Remove ⅔ of the meat sauce to a separate bowl to assemble the lasagna leaving ⅓ of the sauce in the cast iron skillet. 
7. Place a single layer of the roasted zucchini over the remaining meat mixture. Next, spread half of the cottage cheese mixture over the zucchini in an even cheesy layer. Top with ½ cup mozzarella cheese  
8. Assemble another ⅓ of the meat mixture, zucchini, remaining cottage cheese mixture, and ½ cup mozzarella cheese. 
9. Finish the lasagna with a top layer of the remaining sauce. Top it with 1 cup of mozzarella cheese. You can even add some fresh basil leaves on the top layer for an added garnish.
10. Decrease the oven temp to 375° and bake the lasagna for around 30 minutes or until the cheese is melted and golden brown. Allow the lasagna to cool for 10 to 15 minutes before serving. This will give it time to thicken up. 
11. Serve this delicious lasagna with a big piece of crusty garlic bread and topped with some shaved fresh parmesan cheese. 

Helpful Tips 

-Use sliced fresh mozzarella for the top instead of shredded. This gives the lasagna delicious dollops of cheese on top. 

–Always use freshly shredded cheese instead of pre-packed shredded cheese. It tastes so much better and becomes melty and delicious. 

–Store your leftover lasagna in an airtight container in the refrigerator. Don’t store your cast iron skillet in the refrigerator. The moisture can cause it to rust. Also heating a cold cast iron skillet can cause it to crack. 

-If you want to make this recipe ahead of time, layer it into a 9×13 baking dish instead of a cast iron skillet. It can be kept in the fridge for two days. Remove it from the refrigerator and allow it to come to room temperature before baking it. 

–Allow the lasagna to rest for around 15 minutes after baking for it to thicken up. This will also help prevent a watery lasagna. 

-I prefer to start lasagna layers with a layer of sauce first. This prevents the zucchini from sticking to the bottom of the skillet 

–Fresh herbs always provide a fresh flavor. Use them when you can. I also gave the measurements for dried herbs if that’s all you have on hand. 

-Be sure to drain the excess fat from the meat after cooking to avoid greasy layers in your lasagna. This also helps to prevent it from becoming soggy. 

-If you want more veggies try adding fresh spinach to the cottage cheese mixture. It will cook with the lasagna and be absolutely delicious! 

​-Grilling the zucchini on a grill pan or an outdoor grill is a great way to prepare it to for use in lasagna recipes. If you don’t feel like heating your kitchen, try grilling it. 

Classic Lasagna Recipe with Vegetables and Meat-FAQS

Can I use Ricotta cheese instead of cottage cheese? 

Yes! Ricotta cheese will give a rich flavor and a thicker texture to your lasagna. 

Can I freeze Lasagna? 

Yes, lasagna freezes well. You could freeze it before you bake it (after it’s assembled) or after you bake it and let it completely cool. Be sure to use a freezer-safe airtight container. “DO NOT freeze your cast iron skillet. 

Do I need to cover lasagna while baking? 

If your cheese starts to become too brown, cover the lasagna with a layer of aluminum foil until it’s finished baking. 

Can I substitute ground beef with another meat? 

Yes! You can use ground turkey, or chicken in place of ground beef if you prefer. These are lean meats so be sure to cook them with your sausage. 

Classic Lasagna Recipe with Vegetables and Meat- Final Thoughts 

You’re going to love the delicious classic lasagna recipe with vegetables and meat. It will soon become one of your family’s favorites and a go-to recipe. The great thing about this recipe is you can play around with the ingredients using vegetables you already have on hand. It’s a dish that’s a little bit of comfort food and a little bit of indulgence. 

If you enjoyed this lasagna recipe, please share it! 

More from the farm 

Tomato Potato Soup is a simple, delicious, and hearty soup your whole family will love. It’s a warm, comforting bowl of goodness that just makes everything better, especially on chilly days.

It’s made from tomatoes, hearty potatoes, ground beef, and spices. Simple and inexpensive ingredients you likely have on hand.  It’s the kind of soup that warms you from the inside out and puts a smile on your face before you even take the first spoonful.