Loaded Veggie Lasagna Bowls

In a few simple steps, you can make a nutrient dense, lasagna style meat sauce to serve over pasta. These loaded veggie lasagna bowls are a new staple in my own meal prep rotation!

loaded veggie lasagna base
loaded veggie lasagna base

Ingredients in loaded veggie lasagna bowls

Ground beef

I choose to use a lean ground beef (90/10 or 93/7) when making this recipe to help keep the total fat content moderate. When we add additional sources of fat (like cooking oils and cheese), those calories from fat can creep up! If you prefer a different ground meat – like ground chicken or turkey – go for it!


A little bit of salt, fresh garlic or garlic powder, and Italian seasoning blend.

Extra veggies

My favorite veggies to add to pasta sauce are carrots, zucchini, and spinach! However, get creative and add whatever you think would be tasty! Maybe yellow squash or eggplant?

Pasta Sauce

Alright – I might ruffle some feathers with this one. 🙂 I’ve made my own sauce as well as used “jarred” sauce in this recipe. While I do prefer the taste of a fresh, homemade pasta sauce…I’m also a big fan of convenience. So I opt for a jar. I personally prefer the 365 Whole Foods brand pre-made sauce options. They have minimal ingredients, a decent nutrition facts label, and are about $3 a jar in my local store – worth it for me!

If you want to make your own sauce…try tossing 2lb of cherry tomatoes, 1 quartered onion, and 3 cloves of garlic with 1/4 cup olive oil, 2 tsp salt, 1 tsp pepper, and 1 tbsp minced garlic. Spread evenly on a sheet pan and roast at 400F for 20-25 minutes. Pour into a medium sized bowl and pulse or blend with immersion blender. I LOVE using herb-infused olive oils in pasta sauce and when making salad dressings – this basil infused olive oil is my favorite!


Choose part-skim or reduced-fat cheese products when cooking to help reduce the total fat content without sacrificing too much texture.


I don’t add pasta directly to the lasagna style meat sauce, but I do prepare it on the side and include it with my meal!

How to Hide Extra Veggies

While I personally like the additional texture from the chopped veggies in this recipe…you could definitely be sneakier with it if you’re not a fan! I will never forget one of my undergraduate professors suggested shredding a carrot and zucchini into pasta sauce to add some additional nutrients. I’ve been doing it ever since!

You could even take this a step further by cooking additional vegetables into your pasta sauce and using an immersion blender to create one texture – sauce. 🙂

If you like this skillet recipe, then it’s time to try my Mongolian Beef bowls!

Loaded Veggie Lasagna Base

Print Recipe
lasagna bowls


  • 1 tbsp olive oil
  • 2 lb 93/7 ground beef
  • 0.5 tsp salt
  • 1 tbsp minced garlic
  • 2 tbsp italian seasoning
  • 1 medium zucchini diced
  • 1 medium carrots diced
  • 25 oz pasta sauce 1 jar
  • 5 oz spinach 1 small bag
  • 15 oz part-skim ricotta 1 container
  • 2 cup part-skim shredded mozzarella


  • Add a drizzle of cooking oil to a large, oven-safe skillet. I use a large 12 inch cast iron. If you are concerned that your skillet is not large enough…see notes below!
  • Brown 2lb of lean ground beef, breaking apart while cooking
  • Add seasoning: salt, garlic, Italian seasoning blend
  • Add diced zucchini and carrots. Cook several minutes until slightly tender, stirring frequently
  • Add jar of pasta sauce and bring to a simmer
  • Slowly add in spinach by the handful and mix well to wilt
  • Scoop small spoonfuls of ricotta evenly on top of meat sauce. I use the whole 15oz container
  • Sprinkle with mozzarella cheese
  • Broil on top rack for ~ 2 minutes. I suggest 1 minute at a time to avoid burning. I usually broil for 2 minutes in my oven, but timing may vary.
  • Serve over pasta and enjoy!


Nutrition facts will vary depending on exact items and amounts used. 
1 serving is ~1.5 cup
If you are concerned that your skillet is not large enough and/or if it is not oven-safe…try preparing the meat sauce in a medium sized pot. When you are ready to top with ricotta and mozzarella, transfer the meat sauce to a 9x13in baking dish. Top with ricotta and mozzarella and broil. 


Serving: 1serving | Calories: 369kcal | Carbohydrates: 12g | Protein: 39g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 902mg | Potassium: 945mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3733IU | Vitamin C: 17mg | Calcium: 423mg | Iron: 5mg
Servings: 8 Servings
Calories: 369kcal
Author: Olivia Goldin

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