Vegetable Lasagna (Recipe)

Tip: Using no-cook noodles speeds up the process.


  • 2 tablespoons good olive oil (do not use extra virgin)
  • 2-3 cloves garlic, broken apart to release the flavor
  • 1½ cup each thinly sliced mushrooms, diced zucchini and yellow squash
  • 16-ounce container ricotta cheese
  • 16-ounce package frozen, chopped spinach, thawed and well drained
  • 2 eggs
  • 2 quarts homemade or jarred marinara sauce–more if you are using no-cook noodles
  • One package cooked lasagna noodles or no-cook noodles
  • 3 cups shredded part-skim mozzarella cheese
  • ½ cup grated Pecorino Romano cheese


  • Heat the oven to 350 degrees. Heat a sauté pan until hot. Add oil to the sauté pan. Add the garlic and vegetables. Cook on medium-high heat until soft and the vegetables have released their water, about five to 10 minutes. Don’t let them burn. In a bowl, mix together the ricotta, spinach, eggs and sautéed vegetables.
  • Spread ½ cup to ¾ cup of marinara sauce in a 9-by-13 baking pan. Add a layer of noodles. Top with a layer of ricotta-vegetables. Next add a layer of mozzarella and then the Romano cheese. Repeat, starting with the sauce. (You will need more sauce if you are using no-bake noodles.) Repeat the layers, ending with sauce.
  • Bake for 45-50 minutes. Remove. BellaVista’s chef, Candace Roseo, recommends letting the lasagna rest until it’s completely cool to “marry” the flavors and let it get firm. Reheat when you’re ready to serve. Serves 8.


Photograph by J.A. Lewis

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