Super Veggie Lasagna

Lasagna. I love lasagna. I always make way too much and end up freezing half of it, and then it gets all freezer burned, and I turn my nose up at the thought of eating it when I find it in the back of the freezer months later.

But I still make it, and it’s worth it.

Super Veggie Lasagna

1 box no-boil lasagna noodles
1 medium tub of ricotta
1 egg
2 cups shredded mozerella, divided
1 cup parmesan
2-3 cloves of minced garlic
salt and pepper to taste
1/2 can pumpkin, or 1/2-1 butternut squash, cooked
2 small zucchini, roughly diced
2 small yellow squash, rougly diced
1 can artichoke hearts, drained and finely chopped
1 medium red onion, diced
1 cup diced or shredded carrot
1 cup cooked chopped spinach, drained (I use frozen)
2-3 med sized jars of your favorite pasta sauce (or make your own)

Pour 1 cup of sauce in the bottom of a long pyrex, and cover with no-bake noodles. Top with 1/3 ricotta mixture, 1/2 of the veggies, and a handful of cheese. Add more sauce and repeat. Add more sauce and top with remaining ricotta and cheese. Then a layer of sauce, a layer of noodles, and another layer of sauce. Top with a handful of mozerella, and bake covered for 50 minutes at 375. Remove cover and bake for a few more minute until cheese starts to brown. Let rest for 15 minutes before serving.

You can really do the layers in any order… just make sure every layer of noodles has sauce one at least one side. And you can always add more veggies.

Note: I guessed on most of these amounts, so if you prefer less of a certain veggie, it’ll work just fine. You can leave out any of these veggies, and add any that sound good to you.

You can also saute any of the veggies before adding them, and it’ll up the flavor.



  1. steven said

    1 medium tub of of what?

    • rhiyaya said

      Ricotta. I don’t know why wordpress does that to me… I’ve had to fix a couple other recipes where it did the same thing!

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