Garden Vegetable Lasagna
  • 1 medium red onion, thinly sliced
  • 1½ c. colored bell peppers, cut into thin strips (I used red, yellow, and green)
  • ½ medium eggplant, peeled and diced
  • ½ large zucchini, peeled and diced
  • ½ c. sliced mushrooms
  • 4 garlic cloves, minced
  • 9 ready to bake lasagna noodles
  • 1½ c. marinara sauce (homemade is best!)
  • 2 c. fresh spinach
  • 1 c. part skim ricotta cheese
  • 1 t. fresh basil, chopped
  • 1 t. fresh rosemary, chopped
  • 2 t. fresh oregano, chopped
  • ½ t. salt
  • 1 t. black pepper
  • 1 egg, beaten
  • 1 c. mozzarella cheese, shredded
  • ½ c. shredded parmesan cheese
  1. Place 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegetables and saute for 10 minutes, stirring occasionally, or until they have softened.
  2. Stir in half the garlic and saute for 2-3 minutes. Remove vegetables from heat.
  3. Preheat the oven to 375 degrees. Spray an 8 x 8 baking dish with cooking spray.
  4. In a medium bowl combine half the garlic, the ricotta cheese, basil, rosemary, and oregano. Mix well. Stir in the beaten egg.
  5. Spoon ¼ cup of marinara sauce onto the bottom of the baking dish. Layer 3 lasagna noodles on top then spread half of the ricotta mixture. Spread ¼ cup of sauce on top of the ricotta and then layer with half of the spinach and then half of the sauteed veggies. Sprinkle with ⅓ of the mozzarella cheese.
  6. Repeat this process for the next layer. Top with 3 more lasagna noodles, the remaining mozzarella cheese, and the remaining sauce. Sprinkle with the parmesan cheese.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake and additional 15 minutes or until cheese is melted.
  8. Remove from oven and let stand 5 minutes. Slice and enjoy.
Recipe by Hezzi-D's Books and Cooks at