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6 servings

MacGourmet downloadVegetable Lasagna. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Vegetable Lasagna


  • ½ package lasagna noodles, boiled and drained
  • 1 jar big Ragu Five Cheese tomato sauce
  • 1 cup ricotta cheese
  • 1 egg, lightly beaten
  • ½ cup Parmesan cheese
  • salt
  • pepper
  • 2 cups shredded mozzarella cheese
  • 2 cubes frozen homemade pesto, stored in ice cube tray
  • 1 teaspoon Penzey's Pasta Sprinkle
  • 1 medium zucchini, shredded in Cuisinart
  • 1 medium carrot, shredded in Cuisinart
  • 1 package frozen chopped spinach, thawed and squeezed


For the cheesy filling, mix egg, ricotta, Parmesan, pesto, salt & pepper to taste, and Penzey's seasoning.

Place 1/3 cup sauce in the bottom of an 8x8 pan. Add a layer of noodles. Put cheesey filling on top of that, followed by a layer of vegetables (carrot, zucchini, and spinach). Sprinkle with mozzarella cheese. Continue layering this way until the pan is full. The top layer should be noodle topped with sauce and mozzarella.

Bake at 350 degrees for 45 minutes or until the cheese on top is bubbly and brown.