Easy vegetable lasagna

15 minutes
1 hour
6-8 servings
Lasagna pan Foil Cutting board and knife Mixing bowl Large saute pan
1 box no-boil lasagna noodles
1.25 cup Ricotta cheese
.5 cup grated Parmesan cheese
2 eggs
3 tablespoons olive oil
1 large yellow onion, chopped
4-5 cloves garlic, minced
1 medium eggplant, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 jar of your favorite marinara sauce
2 cups shredded mozzarella
Preheat the oven to 350 degrees Fahrenheit.
In a large sauce pan over medium heat, heat the olive oil and add the onions and garlic. Saute for 4-5 minutes or until the onions become translucent.
Add the vegetables and stir to combine. Cook for 3-4 minutes more until the vegetables just begin to soften.
Add the marinara sauce and stir to combine. Let the mixture come to a simmer, then remove from heat.
In a mixing bowl, combine the ricotta, Parmesan and eggs. Stir until creamy and completely mixed together.
Place a little of the vegetable mixture on the bottom of a lasagna pan. Place a layer of no-boil noodles. Dollop about 1/3 of the cheese mixture on the noodles and spread it evenly. Sprinkle about 1/3 of the mozzarella over the cheese mixture. Spoon another layer of the vegetable mixture over the cheeses, add a layer of noodles, a layer of cheese spread, and a layer of mozzarella.
Repeat this once more and you’ve reached the top of the pan, ending with a sprinkle of mozzarella.
Cover the lasagna loosely with foil. Place the lasagna pan on the center rack of the oven and bake for 30 minutes.
Remove the foil and bake another 10-15 minutes until the cheese is bubbling and beginning to brown.
Remove the lasagna and allow to cool in the pan for about 5-10 minutes.
Serve and enjoy!

credit: Jaymi Heimbach

Recipe of the Week: Vegan Lasagna with Basil Pesto


For the lasagna:
  •  box whole wheat lasagna noodles (try brown rice or quinoa noodles to stay gluten-free)
  • 1/2 package Daiya Mozzarella Style Shreds
  • 1/2 cup whole grain dried bread crumbs (optional)
For the pesto:
  •  cups whole basil leaves – loosely packed
  • 1 cup walnuts
  • 1/4 cup nutritional yeast
  • 2 cloves garlic – peeled
  • 1 tsp. lemon juice
  • 1/2 tsp. sea salt
  • 1/2 cup water (more as needed)
For the vegetable sauce:
  •  large onion – peeled & chopped
  • 3 cloves garlic – peeled & crushed
  • 2 Tbsp. olive oil (or water)
  • 8 – 10 large crimini mushrooms, washed & sliced
  • 1 medium zucchini – washed & sliced into 1/2 moons
  • 1 medium yellow summer squash – washed & sliced into 1/2 moons
  • 1 bunch spinach (or chard w/o stems), washed & chopped
  • 1 28-ounce can organic crushed tomatoes
  • 1 6-ounce can tomato paste
  • dried basil, oregano, thyme, sea salt & pepper (to taste)


  1. PREPARE SAUCE. Sauté the onion & garlic in olive oil (or water) until the onions become translucent. Add the mushrooms and cook until mushrooms start to become soft. Add the zucchini and yellow squash and cook until slightly soft. Add in the spinach & cook until wilted. Add the tomatoes (with the juice). Stir in spices to taste. Add the tomato paste and stir until thoroughly blended in. Simmer about 10 minutes then set aside.
  2. PREPARE PESTO. If you have a high-powered blender, toss everything in (basil with stems and all other ingredients) and blend until whipped. Done. If not, you’ll need to remove the basil stems and chop or tear up the basil first. You’ll also need to chop or crush the garlic. Put the water, lemon juice, salt, and nuts in first and pulse until the nuts are chopped. Add the yeast and garlic next and pulse again. Add the basil last and blend until whipped. You may need to add additional water to keep the blender moving. Set aside.
  3. PREHEAT OVEN. Preheat oven to 375 degrees F.
  4. ASSEMBLE LASAGNA. Place about 1 cup of the sauce on the bottom of an 8 x 10 baking dish. Lay down the first layer of noodles. Add more sauce to cover (about 1/2 of what’s left). Lay down the next set of noodles. Spread all of the pesto on top of the noodles. Add a final noodle layer. Top noodles with the remaining sauce. Cover the sauce with Daiya cheese shreds to your liking. Add bread crumbs if desired.
  5. BAKE. Cover with foil and bake about 45 minutes. Remove foil and bake another 15 minutes or until cheese is melted & lasagna is soft all the way through when tested with a fork. Remove from oven and let lasagna settle for 5 minutes, then serve.