Garden Vegetable Lasagna

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.

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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.

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.

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

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.

5. 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.

6. 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.

7. Sprinkle on remaining parmesan cheese and cover tightly with aluminum foil.

8. Bake, covered, 45 minutes. Then remove foil, increase temperature to 425 degrees F and continue baking, uncovered until browned and bubbly.
9. Let rest 10 minutes before slicing and serve with a big green salad, iced tea and garlic bread.
10. Enjoy!

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

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