Vegetable Lasagna

Download the Vegetable Lasagna recipe here

Lasagna is traditionally made with full-fat cheeses, ricotta, and plenty of heavy meats—delicious, yes, but brain-healthy? Not so much. This brain-healthy vegetable lasagna flips the script, layering a variety of colorful vegetables, perfectly cooked, with a rich tomato sauce and just enough cheese to keep it comforting without feeling heavy. It’s one of my favorite MIND diet meals to make when I have guests, and it’s a big hit with my kids too. Light, satisfying, and packed with brain-healthy ingredients, this dish is perfect for anyone looking to enjoy comforting meals while supporting long-term cognitive health.

Pair it with a crisp side salad to sneak in extra leafy greens and make your brain-healthy dinner even more nourishing. If you’re new to whole wheat pasta, this recipe is a great place to start—you’ll hardly notice the difference! And if you prefer, white pasta works just as well, so you can keep it classic while still enjoying a MIND diet-friendly meal. Feel free to use whatever vegetables you have on hand—kale, mushrooms, bell peppers, zucchini—all add color, flavor, and nutrients that make this vegetable lasagna a recipe you’ll want to make again and again.

If you’re vegan, a great substitute for the cheese on top is nutritional yeast, which adds a savory, cheesy flavor while keeping the recipe completely plant-based.

This brain-healthy lasagna is a perfect example of how MIND diet meals can be both delicious and nourishing, making it easy to enjoy a meal that supports both your body and your brain.

Vegetable Lasagna

Makes: 8-12 Servings

Prep time: 20 minutes

Cook time: 40 minutes

MIND Diet Points: 2 OV, 1 WG, 1 Cheese

Ingredients:

• 2 tablespoons Extra Virgin Olive Oil

• 1 small yellow onion, small diced

• 2 cloves garlic, chopped

• 1 small zucchini, small diced

• 1 small eggplant, small diced (about 2 cups)

• ¼ teaspoon salt

• ½ teaspoon ground black pepper

• 2 (24 ounce) jars tomato sauce

• 2 tablespoons balsamic vinegar

• 12 uncooked whole-wheat lasagna noodles

• 2 cups shredded part skim mozarella cheese (low fat if available)

• ½ cup grated parmesan cheese

• Optional Garnish: ½ cup lightly torn basil or parsley

  Directions:

  1. Preheat the oven to 375°F.

  2. Heat the oil in a large pot or saucepan over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for another 60 seconds, until fragrant.

  3. Add the zucchini, eggplant, salt, and pepper. Cook for 7–10 minutes, stirring occasionally, until the vegetables are tender and cooked down.

  4. Stir in the tomato sauce and balsamic vinegar and cook for an additional 7 minutes, allowing the flavors to come together. Remove from heat.

  5. Lightly coat the bottom of a 9×13-inch baking dish with about ¼ of the sauce. Place 4 lasagna noodles on top of the sauce (you may need to break one to fit).

  6. Spoon another ¼ of the sauce over the noodles. Repeat the layering process until you have three layers of noodles, finishing with sauce on top.

  7. Sprinkle the shredded mozzarella and Parmesan evenly over the top.

  8. Cover the dish with a lid or foil and bake for 30 minutes. Test the lasagna by inserting a knife into the noodles—they should be fork-tender.

  9. Remove the foil or lid and bake for an additional 5–10 minutes, until the top is lightly golden.

  10. Remove from the oven and let cool for 10 minutes. Sprinkle with fresh herbs, if using, and serve.