Vegetable Lasagna


  • 1 TBSP EVOO (may need more)
  • 5 cloves garlic, minced
  • 1/2 large white onion, diced
  • 1 red pepper, diced
  • 1 orange pepper, diced
  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • 2 C mushrooms, diced
  • 1 –2 C baby spinach, chopped
  • 3 C marinara sauce (canned or homemade)
  • 1/2 tsp red pepper flakes
  • lasagna noodles
  • 1/2 C parmesan cheese, plus extra for sprinkling
  • 15 oz. part skim ricotta
  • salt and pepper
  • 2 eggs, beaten
  • 3 C shredded part skim mozzarella, plus extra for sprinkling


  1. Preheat oven to 350 F.
  2. Cook lasagna noodles according to box.  Drain and set aside. (I used Trader Joe’s No Bake!)
  3. In a large pan over medium heat, sauté garlic until fragrant and onions until translucent. 
  4. Add red and orange pepper, zucchini, squash, mushrooms, and baby spinach.  Sauté until tender.  Add EVOO as needed.
  5. Add marinara sauce to pan and stir to combine.  Add red pepper flakes, and let simmer for 20-30 minutes.
  6. In a separate bowl, combine parmesan, ricotta, eggs, salt and pepper.
  7. Spread a small amount of the marinara/vegetable mix to the bottom of a lasagna dish.  Lay noodles in the dish, overlapping if necessary.
  8. Spread 1/3 of ricotta mixture over noodles.  Top with 1 C of mozzarella cheese. 
  9. For the next layer, spoon 1/3 of the marinara/veggie mixture.
  10. Repeat the layers twice: noodles, ricotta, mozzarella, and marinara/vegetables, ending with the marinara/vegetable for the top.   
  11. Sprinkle with additional parmesan and mozzarella. 
  12. Cover in foil and bake for about 20 minutes.  Remove foil and bake for about 10 minutes.  Remove from oven and let stand for 10 minutes before serving.
  13. Using a pizza cutter, slice and serve.