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Vegetable Lasagna


  • 2 zucchini, sliced ½” lengthwise
  • 2 yellow squash, sliced ½” lenthwise
  • 2 green bell peppers, cut in 1-inch strips
  • 2 large sweet onions, chopped
  • 3 cloves of garlic, chopped
  • 1 6oz. can tomato paste
  • 1 16oz. can of tomato sauce
  • 2 bay leaves
  • salt and pepper
  • 2 tbsp dried oregano
  • 2 tbsp dried thyme
  • 1 ½ tbsp dried rosemary
  • 1 cup basil pesto
  • 1 15oz container Ricotta cheese
  • 2 eggs
  • 1 box no bake lasagna noodles
  • 1/2 - 1 cup mozzarella cheese, shredded

Temperature: 400 ° F


In a large pot over medium – high heat add 3 tbsp olive oil. Once the oil gets warm add the chopped onion and garlic. Cook the onions and garlic until translucent, stirring often. Next add the tomato paste, tomato sauce, 1 tsp salt, 1 tsp pepper, oregano, rosemary, bay leaves and thyme. Fill the empty tomato sauce can with water and add it to the pot. Reduce the heat and cook down for 45 minutes to an hour, uncovered. While the sauce is reducing prep the zucchini, squash, and bell peppers. Preheat the oven to 400F. Place the vegetables on a sheet tray and lightly drizzle extra virgin olive oil on top. Season with salt and pepper. Place in the oven and bake for 10-15 minutes until veggies are tender but not too soft. Set aside. Turn the oven down to 350F. Mix together the eggs, pesto, and ricotta cheese. When the sauce is ready, the lasagna can be assembled. Start with a thin layer of sauce. Cover with no bake lasagna noodles, spread a layer of pesto/ricotta, and a layer of the vegetables. Start again with a layer of noodles, pesto/ricotta, and veggies. Repeat the process until completed. Finish with mozzarella cheese. Cover with aluminum foil and place in the oven. Bake for 35-45 minutes, remove foil and bake for an additional 10-15 minutes.

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