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Home » Recipes » Lunch and Dinner

Garden Vegetable Lasagna

Published: Sep 26, 2017 · Modified: May 28, 2024 by Tristin Rieken · 12 Comments

Garden Vegetable Lasagna is a lasagna recipe made with garden fresh vegetables, no boil noodles and a flavorful tomato sauce made from pico de gallo salsa.

A slice of vegetable lasagna with parsley garnish and sweet tea in the background.
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  • Updated lasagna recipe
  • Ingredients
  • Step by step instructions
  • How to make ahead
  • 📖 Recipe

Updated lasagna recipe

Garden Fresh Vegetable Lasagna has all the layers and texture of classic lasagne recipes. But with lots of fresh vegetables and fresh salsa instead of tomato sauce it’s a lightened up fresher lasagne recipe.

Vegetable lasagna recipe made with fresh vegetables, ground pork and salsa.

It’s a completely adaptable vegetable lasagna recipe that can be made with whatever mix of vegetables you have in the garden or in the refrigerator.

And, like this taco lasagna recipe, it can be made quickly in minutes or prepped ahead of time and made as an oven ready freezer meal.

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Ingredients

  • Vegetables – crimini mushrooms, baby spinach, onions and garlic but can be made with whatever you have. Use zucchini, yellow squash, sweet peppers, eggplant, shredded carrots or whatever seems to be overflowing in your garden, vegetable crisper, local farm stand or farmer’s market. Like Easy Stir Fried Rice this recipe is perfect for preventing food waste and using whatever vegetables you have.
  • Fire roasted salsa – or pico de gallo fresh salsa. Have an abundance of tomatoes? Make your own salsa!
  • Ground pork sausage – Don’t have any pork sausage? Use what you do have! Ground pork, turkey, beef, bacon or polish sausage are all delicious.
  • No boil lasagne noodles – Have a bit more time? Use classic lasagne noodles instead of quick cook oven ready noodles.
  • Ricotta cheese – or substitute cottage cheese or bechemel.
  • Mozzarella and parmesan cheese– shredded.
  • Large egg – as a binder in the filling.
  • Olive oil and butter
  • Ground cumin and salt and pepper
Vegetable lasagna recipe ingredients.

Step by step instructions

  1. Preheat oven to 350 degrees F.
  2. Make smoky ricotta filling by stirring ricotta, egg, cumin and salt together in a medium bowl.
  3. In a large pan over medium high heat cook pork sausage in olive oil until browned.
  4. Remove sausage from pan and set aside. Add butter then caramelize the onions and mushrooms in the butter, leftover sausage grease and browned bits.
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  1. Add spinach to wilt in pan. Then add sausage back to pan with most of the parmesan cheese, saving a bit to sprinkle over the top later.
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  1. Divide salsa and mozzarella into roughly three even portions, and everything else (smokey ricotta,meat/vegetable mixture) into two. Starting with one third of the salsa spread layers of salsa, pasta, ricotta, vegetable mix, mozzarella, and sauce again. Repeat, ending with a final layer of pasta, salsa and mozzarella.
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  1. Sprinkle on remaining parmesan cheese and cover tightly with aluminum foil.
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  1. Bake, covered, 45 minutes. Then remove foil, increase temperature to 425 degrees F and continue baking, uncovered until browned and bubbly.
  2. Let rest 10 minutes before slicing and serve with a big green salad, iced tea and garlic bread.
  3. Enjoy!
A slice of vegetable lasagna with melted cheese.

How to make ahead

This vegetable lasagna recipe can be made assembled ahead and refrigerated, up to 24 hours.

Or it can be frozen after assembling for up to 3 months. When ready to cook, remove from freezer and defrost in the refrigerator for 24 hours before baking.

📖 Recipe

A slice of vegetable lasagna with parsley garnish and sweet tea in the background.

Garden Vegetable Lasagna

Garden Vegetable Lasagna is a fast, lightened up version of lasagne with no boil noodles, and a filling of salsa and whatever mix of vegetables you have.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 25 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 8 servings
Calories: 632kcal
Author: Tristin Rieken

Ingredients

  • 1 pound pork sausage
  • 3 tablespoons olive oil
  • 1 16 ounce container ricotta cheese
  • 1 medium egg
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 3 tablespoons butter unsalted
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 8 ounces crimini mushrooms sliced
  • 5 ounces baby spinach washed and dried
  • ¾ cup parmesan cheese grated
  • 1 pound mozzarella cheese shredded (about 4 cups)
  • 9 ounces oven ready lasagna noodles
  • 3 cups salsa fresh salsa or mild salsa
US Customary – Metric

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In medium bowl, stir together ricotta, egg, cumin and salt.
    1 16 ounce container ricotta cheese, 1 medium egg, 1 teaspoon cumin, ½ teaspoon salt
  • In a large pan over medium high heat add olive oil and cook sausage until browned. Remove from pan leaving behind any grease and browned bits.
    3 tablespoons olive oil, 1 pound pork sausage
  • Add butter to the pan and sauté onions until soft, about 5 minutes. Add garlic and mushrooms. Cook until mushrooms are browned, about 5 minutes. Add baby spinach and cook until wilted. Add meat back to pan and stir in ½ cup parmesan. Season to taste with salt and pepper and set aside.
    3 tablespoons butter, 1 medium yellow onion, 3 cloves garlic, 8 ounces crimini mushrooms, 5 ounces baby spinach, ¾ cup parmesan cheese
  • In a 12×9 inch casserole dish layer ⅓ of the salsa, then 6 noodles (overlapping to cover the entire bottom), ½ the ricotta mixture, half the pork mixture and half the mozzarella.
    3 cups salsa, 9 ounces oven ready lasagna noodles
  • Layer another ⅓ salsa, 6 noodles, remaining ricotta and remaining pork.
  • Add the last of the noodles, top with remaining salsa and the remaining mozzarella. Sprinkle the remaining ¼ cup parmesan and cover tightly with aluminum foil.
    1 pound mozzarella cheese
  • Bake covered 45 minutes. 
  • Increase temp to 425 degrees, remove cover and cook 15 more minutes until golden and bubbly.

Nutrition

Calories: 632kcal | Carbohydrates: 36g | Protein: 32g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 1710mg | Potassium: 785mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2793IU | Vitamin C: 9mg | Calcium: 465mg | Iron: 2mg
Made this recipe? Please share!Mention @freshflavorful or tag #FreshFlavorfulLife
Nutrition Facts
Garden Vegetable Lasagna
Amount Per Serving
Calories 632 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 18g113%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 138mg46%
Sodium 1710mg74%
Potassium 785mg22%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 6g7%
Protein 32g64%
Vitamin A 2793IU56%
Vitamin C 9mg11%
Calcium 465mg47%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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    Recipe Rating




  1. Nicole Elliott ~ Client

    September 28, 2017 at 1:05 am

    This looks superly delicious! 🙂

    Reply
    • ONE armed MAMA

      September 28, 2017 at 8:57 pm

      Thanks Nicole! It is!! And super fast to throw together.

      Reply
      • Cindy

        October 01, 2017 at 7:21 pm

        How much mozzarella?

        Reply
        • ONE armed MAMA

          October 01, 2017 at 7:35 pm

          Hi Cindy! I’ve now updated the recipe to include the 1 pound of mozzarella. Thanks!

          Reply
  2. Trudi Weiner

    September 30, 2017 at 6:10 pm

    How much mozzerell??

    Reply
    • ONE armed MAMA

      October 01, 2017 at 7:33 pm

      I can’t believe I forgot to include the mozz in the recipe! It’s now updated with 1 pound (about 4 cups) of mozzarella.

      Reply
  3. Robin Fitzhugh

    September 30, 2017 at 6:42 pm

    How much mozzarella?

    Reply
    • ONE armed MAMA

      October 01, 2017 at 7:34 pm

      How embarrassing! The recipe has now been updated to include the 1 pound of mozzarella. Thanks Robin!

      Reply
  4. Cee

    October 01, 2017 at 7:24 pm

    How much mozzarella?

    Reply
    • ONE armed MAMA

      October 01, 2017 at 7:32 pm

      Thank you so much for bringing that to my attention. I’ve updated the recipe to include the 1 pound of mozzarella (about 4 cups).

      Reply
  5. Lynn

    October 05, 2017 at 8:44 pm

    Where can you buy the fire roasted salsa?

    Reply
    • ONE armed MAMA

      October 07, 2017 at 3:40 pm

      Hi Lynn! I use Simple Truth Organic brand Fire Roasted Salsa available at any Kroger store. You can also use any store bought or homemade salsa that you have on hand. I love using chunky pico de gallo in this recipe too.

      Reply

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Hi, I'm Tristin Rieken, Welcome to Fresh Flavorful where I hope to inspire you with simple seasonal recipes and ideas to eat deliciously, entertain easily and adventure often.

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