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Noodles layered with ricotta cheese, sauteed vegetables, mozzarella cheese, and marinara sauce make for a beautiful summer Garden Vegetable Lasagna.
The past two weeks have been beautiful outside. After a very cold winter that lasted until the end of April and a blazing hot June, July has been pretty nice.
My garden has finally started producing some vegetables and herbs. It usually takes until late July or early August because of where we live.
The farmer’s market has been fully loaded as well. Since we finally got air conditioning in out house and I can cook in the summer I decided to make a lovely Garden Vegetable Lasagna using veggies from my own garden and some from the local farms.
- red onion
- bell peppers
- garlic cloves
- salt and pepper
- no bake lasagna noodles
- marinara sauce
- fresh oregano, basil, and parsley
- ricotta cheese
- mozzarella cheese
- Parmesan cheese
To Make the Vegetables: Heat a tablespoon of olive oil in a saute pan and add all of the vegetables. Saute for 10 minutes or until the vegetables have softened. Add in the garlic cloves, salt, and pepper, and cook for one minute. Remove from heat.
To Make the cheese Mixture: In a medium bowl combine the ricotta cheese, egg, oregano, basil, parsley, salt, and pepper. Mix well.
To Make the Lasagna: Preheat the oven to 375 degrees. Pour sauce into the bottom of an 8 x 8 pan. Place two noodles in the pan. Layer with half the ricotta, 1/2 cup sauce, then 1/2 the vegetable mixture. Top with 1/3 of the mozzarella cheese. Repeat for a second layer. To finish top off with 2 more noodles, the remaining sauce, the remaining mozzarella, and all of the Parmesan cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes.
Since pasta is one of my favorite meals, I end up making it once a week even in the summer. The only difference is that in the summer I add plenty of fresh vegetables and herbs, many of which come from my own garden. That’s what I did with this vegetable lasagna.
This lasagna is filled with garden vegetables like bell peppers, eggplant, zucchini, and onions. It also has fresh basil, oregano, and parsley. You can use whatever you have in your own garden.
Can I add meat to this lasagna?
You can! In fact, the most recent time I made this lasagna I added ground beef. Ground beef, ground chicken, or ground turkey would all work in this recipe. Use around a half pound and add between the layers with the marinara sauce.
Can I use dried herbs?
You can add dried herbs in place of the fresh but fresh is better, especially in the summer. If you do use dried herbs use 1 teaspoon of dried herbs to 1 Tablespoon of the fresh herbs.
Can I add other vegetables?
For sure! Use your favorite vegetables in this lasagna. In addition to what I used you can add regular onions, squash, fresh tomatoes, broccoli, or any other vegetable that would work with a lasagna.
Can I double this recipe?
You sure can! Double the recipe and use a 9 x 13 pan. You’ll put three noodles down for each layer instead of two but otherwise just double the recipe. You’ll also bake it for 30 minutes covered then 20 minutes uncovered.
Can I Freeze this Lasagna?
Yes! Build the lasagna to completion but don’t bake it. Cover the top with plastic wrap then cover it in foil. When ready to bake simply pull from the freezer, remove the plastic wrap, put the foil back on a bake for 45-50 minutes with the foil and 20-25 minutes without the foil. It can be frozen for up to 6 months.
The vegetables I couldn’t get from my garden I bought at the local farmer’s market so I was sure they were local and delicious. I even topped the lasagna with tomato sauce I canned last fall from the tomatoes in my garden.
The resulting lasagna was amazing! Because it’s made with vegetables and not meat it’s a lighter lasagna which is perfect for a summer meal. It tastes so fresh and yummy, especially with my homemade tomato sauce.
More Lasagna Recipes:
- Tony Bennett’s Mother’s Lasagna
- One Pot Lasagna
- Spinach Lasagna Roll Ups
- Four Cheese Lasagna
- Quinoa, Spinach, and Kale Lasagna
Do you grow your own vegetables? If not, I suggest starting with a small garden of herbs and a few vegetables. Cucumbers and green beans are easy veggies to grow so starting with those is a good idea.
Pick out a few herbs as well and plant them along the edges of your vegetable garden. I’ve found that oregano, rosemary, and thyme are all very easy grow and my oregano and rosemary have both come back for several years.
Growing your own herbs and vegetables is a great way to have fresh herbs and vegetables available all summer and it’s a cheaper way to get your produce!
If you’ve tried my Garden Vegetable Lasagna or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 medium red onion, thinly sliced
- 1 ½ 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
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 6 ready to bake lasagna noodles
- 1 ½ c. marinara sauce (homemade is best!)
- 2 c. fresh spinach
- 1 c. part skim ricotta cheese
- 1 Tablespoon fresh basil, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg, beaten
- 1 c. mozzarella cheese, shredded
- ½ c. shredded parmesan cheese
- 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.
- Stir in half the garlic and saute for 2-3 minutes. Remove vegetables from heat.
- Preheat the oven to 375 degrees. Spray an 8 x 8 baking dish with cooking spray.
- In a medium bowl combine half the garlic, the ricotta cheese, basil, rosemary, and oregano. Mix well. Stir in the beaten egg.
- Spoon ¼ cup of marinara sauce onto the bottom
of the baking dish. Layer 2 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.
- 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.
- Cover with foil and bake for 20 minutes. Remove foil and bake and additional 15 minutes or until cheese is melted.
- Remove from oven and let stand 5 minutes. Slice and enjoy.
A Hezzi-D original recipe