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Veggie Lasagna

This vegetable lasagna is loaded with flavor and is so good for you.  My meat-eating hubby even said he likes this more than “regular” lasagna.  


  • 1 small onion (I like to use vidalia), chopped
  • 2 cloves of garlic, pressed
  • 1 red pepper, chopped
  • 1 small zucchini, sliced and then quartered
  • 1 small yellow squash, sliced and then quartered
  • 1 can quartered artichoke hearts
  • 1 package chopped frozen spinach, defrosted
  • 1 small (15 oz.) container of ricotta cheese (I use low fat and you can’t tell the difference)
  • Approximately 1/4 – 1/2 cup of pesto sauce
  • Approximately 1  1/2 -2 cups shredded mozzarella cheese
  • Approximately 1/2 cup parmesan cheese
  • 1 – 28 oz. can pureed tomatoes
  • 1 – 28 oz. can ground tomatoes
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Pinch of sugar
  • 1 box no boil lasagna noodles


    • Heat the olive oil in a a large pot.
    • Add in the chopped onions and garlic and cook until softened.
    • Add in the zucchini, yellow squash, red peppers artichoke hearts and cook for about 5 minutes.
    • Season with salt, pepper and red pepper flakes.
    • Stir in both cans of tomatoes and bring to a simmer.
    • Cook, stirring occasionally, about 20 minutes.
    • Add the pinch of sugar, oregano, basil salt and pepper to taste.
    • In a separate bowl, mix together the ricotta cheese, spinach and pesto sauce.
    • Put aside a couple of ladles full of the sauce without veggies – this will go on top at the end.
    • Spread 1/3 of the remaining veggie sauce on the bottom of a 9 x 13 lasagna dish.
  • Lay 4-5 noodles across the bottom of the baking dish, overlapping by 1/2  inch.
  • Spread 1/2 of the ricotta and spinach mixture evenly on top, sprinkle with about 3/4 cup of mozzarella and a handful of parmesan.
  • Top the cheese with another 1/3 of vegetable sauce and top with another 4-5 sheets of pasta.
  • Spread the other 1/2 of the ricotta and spinach mixture, 3/4 cup of mozzarella and handful of parmesan.
  • Lastly, put down the last 1/3 of veggie sauce and top with the remaining sheets of pasta and thoroughly cover the pasta with the reserved veggie-free sauce.
  • Layer the top with noodles and cover the noodles with remaining sauce and sprinkle liberally with mozzarella and parmesan.
  • Bake at 350°F covered with aluminum foil for about 40 minutes, or until the sauce around the edges is bubbling, then bake for 5-10 minutes more uncovered – let it sit for 10 minutes before serving.