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Vegetable Lasagna with Marinara

It's Farmers' Market season and it's time to put those fresh vegetables to good use!


2 jars Florentine Marinara

12 lasagna noodles (cook according to package directions unless using oven ready noodles)

15 oz. whole milk ricotta cheese

5-6 cups steamed vegetables such as carrots, broccoli, squash, zucchini, and cauliflower, and raw baby spinach

Salt and pepper

4 oz. shredded mozzarella cheese

1. Spread half of one jar of sauce on the bottom of a 9x13 baking dish.

2. Layer ingredients in the following order: 3 lasagna noodles, 5 oz. ricotta cheese, one-third of the vegetables, salt and pepper to taste, and 1 cup of sauce. Repeat 2 more times. Top with 3 noodles and 1 cup sauce.

3. Cover loosely with foil. Bake at 375 for 45-50 minutes.

4. Top with remaining sauce and mozzarella cheese.

5. Bake uncovered for another 10 minutes, or until cheese is bubbly and starting to brown.

6. Enjoy!

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