Veggie Lasagna



This was a great summer lasagna. I used pretty much every vegetable I could find that I thought would taste good. I also made homemade ricotta for this. It was super easy and excellent. Just google how to do it. I don’t think I will ever buy ricotta again.


Veggie Lasagna

1 ½ hours

Serves 6


½ package lasagna noodles, no boil

Olive oil

1 onion, chopped

2 zucchinis, chopped

2 carrots, chopped

8 oz. mushrooms

1 eggplant, chopped

2 summer squash, chopped

1 bell pepper, chopped

1 clove garlic

1 Tbs. Italian herbs, basil, oregano, parsley, fresh or dry

1 16oz can tomato sauce

4 cups ricotta

1 egg

2 cups spinach

½ tsp. lemon zest

8 oz. mozzarella, sliced

1 tomato, sliced

Parmesan cheese


Preheat oven 375 degrees. Heat pan over medium high heat and add oil. Add onions, zucchini, carrots, summer squash, eggplant, bell pepper, and mushrooms. Cook till soft, about 20 minutes. Add garlic and herbs, cook for 2 minutes. Then add tomato sauce, heat for another 5 minutes. Mix ricotta with egg, lemon zest, and spinach. Begin layering lasagna, first sauce on bottom, then noodles, ricotta, sauce, noodles, ricotta, sauce. Then end with noodles, sauce, sliced mozzarella, sliced tomatoes and sprinkle some parmesan cheese. Heat in oven for 45 minutes and let rest 15 minutes after.


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