Vegetable Lasagna

Makes 13x9 pan
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mandolin slicer

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Vegetarian lasagna made with squash, zucchini, and eggplant.


1 16 ounce package of lasagna
8 ounces fresh ricotta cheese
8 ounces mozzarella
2-4 ounces Parmesan, freshly grated. Use the good stuff.
1 medium squash
1 medium zucchini
1 medium eggplant
3 Tablespoons olive oil
Salt and pepper

Quick marinara sauce:

28 ounces canned tomatoes
A few sprigs of fresh basil (and maybe some oregano if you have it). You could use dried, but fresh is best.
1/2 onion, diced and lightly sauteed
3 Tablespoons olive oil
Salt and pepper to taste


1) To make the marinara, you have four choices:
a) Drain the can of tomatoes and add them to a blender with the herbs, olive oil, salt and pepper. Lightly sauté the onions and add to mixture. Then give it a buzz. If the marinara is too watery, just pour it into a saucepan for a few minutes and reduce it down.

b) The opposite way to do this works just as well – sauté all of the ingredients together and then blend them up!

c) If fact, if you wanted you don’t need to blend these up at all. You’re sauce will be a bit more rustic, but you can just cook all the ingredients together for a few minutes and then mush everything together and you’ll have a nice looking marinara.

d) Use store bought marinara.

2) Chop up mozzarella into cubes and mix it into the ricotta.

3) Wash veggies and then chop off both ends. Slice them about 1/8 of an inch thin. If you have a mandolin then this will be really easy.

4) Once all the veggies are sliced, lay them out on a sheet pan and sprinkle them with a little olive oil and salt.

5) Roast all the veggies (zucchini, squash, and eggplant) for about 10 minutes at 350 degrees. The eggplant might need another five minutes. Also, you might want to flip the veggies half way through.

6) Cook the pasta according to instructions on the package.

7) Spread a few tablespoons of sauce into the bottom of the pan and lay out a few noodles lengthwise.

8) Lay down all the eggplant slices, more sauce, and then about 1/3 of the cheese mixture.

9) Add another layer of noodles, more sauce, and then artistically arrange the zucchini and squash.

10) After the veggies, add some more sauce, another layer of noodles (yes three noodle layers!), more sauce, the last 1/3 of the cheese and then finally grate some of that lovely Parmesan on top.

11) Hit the top with a good pinch of Kosher salt and pepper.

12) Bake for 30 minutes at 400 degrees or until it’s bubbling and the cheese is just starting to brown.

13) Make sure to let this cool for 5-10 minutes before chopping into it. It will be very hot. Serve it with some freshly chopped parsley.