Monthly Archives: January 2016

Veggie Lasagna


I’ve long been on a quest to make good vegetable lasagna. The basic ingredients are usually the same- it just usually never seems to taste as good as when I get it at a restaurant. This version is pretty tasty- a classic marinara and ricotta style.


For the sauce (or buy 2 jars)

8 Roma tomatoes

1 white onion

5 carrots

4 cloves garlic

1 tablespoon crushed red pepper

2 cans San Mariano plum tomatoes

2 large handfuls basil, finely chopped

salt and pepper

olive oil

I will say this: as often as I have now made homemade marinara sauce, I just don’t think it is worth the payoff here. So save some time and buy a nice jar brand; it will taste just as yummy

For the Ricotta

30 ounces ricotta cheese (can sub tofu)

1 handful basil

1 lemon, juiced and Zested


2 zuchini

2 yellow squash


lasagna noodles

Directions: takes 2-3 hours, will serve 8-10 good sized portions

To cook the sauce, place a pot of water to boil. Separately, chop your onions and carrots into small pieces and put in pot of olive oil on medium high. Cook down for about 15 minutes. Add the garlic and cook another 5 minutes.


While that is cooking, cut a very thin slice into the skin of your Roma tomatoes and drop into the boiling water for two minutes.


Remove and place in an ice bath. Peel and set aside until your sauce base is ready. Then add the tomatoes to the pot. Let soften and then mash up and stir. When well blended together add the canned tomatoes. Continue to simmer and stir for about 30 minutes. Add the basil, salt, and pepper and finish off for about ten minutes.


While you are simmering your sauce, prep the rest of the dish. Cook and let your lasagna noodles cool.


Chop your zucchini and squash and place on a pan with some olive oil and salt. Place in the oven on broil for about ten minutes.


Finally, mix together the ricotta with the lemon zest, juice, and basil.


Alright- it’s been about an hour and a half and all the fixings are ready- time to assemble. In a 13×9 pan start layering. Sauce first then noodles, ricotta, veggies, spinach and then sauce again. Keep going till you pan is full (I got two full layers veggies and the top one just ricotta) and top off with sauce and either grated mozzarella or Parmesan cheese.


Bake at 350 degrees for 30 minutes, then enjoy!


*** Adapted from Green Kitchen Stories

World’s Greatest Vegetable Lasagna!

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