In case you haven’t heart yet, it’s Spring! And I’m sticking to Spring themed foods for a good while. This Spring Vegetable Lasagna is a Spring infused lasagna that’s meatless and made with all the best and freshest produce that Spring time has to offer. That includes, zucchini, summer squash, spinach, and of course peas! Yes. There’s peas in this lasagna!

As strange as that may sound, this lasagna turns out bright, vibrant, and absolutely delicious. Plus, you get a whole HUGE piece for under 300 calories. Not too shabby for a lasagna that’s veggieful and cheesy! It’s even more guilt-free with whole wheat lasagna noodles being the basis for this layered beauty.

The whole wheat noodles are what I went with, but you can feel free to use whatever lasagna noodles you desire. Gluten-free, ancient grain, traditional, etc. You get the idea. I also chopped my baby spinach up, but if you prefer not to do that? Don’t.

The brand of marinara shouldn’t matter too much. So use your favorite or even if you have a homemade sauce that you prefer, go with that. All in all, you’ll still end up with a tasty Spring centered dinner that all will enjoy!

Step-by-Step Photos: