Vegetarian Lasagna

This is a great vegetarian-friendly dish that even my hubby loved. “Hidden” veggies are a plus with my son, too.


1 large onion, diced
4-5 large carrots, diced
1/4 cup of olive oil
2 jars Marzano brand Marinara sauce (love this, it’s a little bit sweet)
2 small zucchini, sliced thin
1- 2 packages of Barilla No-Boil Lasagna sheets
2 packages of Italian mix shredded cheese
1 16 oz container of ricotta cheese
Parmesan Cheese
salt/pepper to taste.

Pre-heat oven to 350 degrees.

butter/spray a 9×16 inch glass pyrex pan. Set aside.

In a saucepan, sauté the onions and carrots in the olive oil until just about transparent. Add the Marinara sauce and simmer until the carrots are fork tender. Be sure to season the sauce with salt/pepper to taste.

Time to build your lasagna:

Start by ladling sauce into the dish, approx 1/2 a cup or so. Next, layer three sheets of lasagna side by side. Ladle more sauce, covering the sheets evenly. Spread shredded cheese next and dollop the ricotta evenly, too. Next, layer the zucchini just as you did the lasagna sheets. Keep repeating this until you either 1) run out of ingredients or 2) run out of room in your dish. The last layer should be cheese. Sprinkle Parmesan cheese generously over the top.

Cover with foil and cook in middle of oven for approx. 30 minutes. After 30 minutes, remove the foil and let the cheese brown a bit for about 5 minutes. Remove from oven and let stand for 15 minutes.  This last part is really important if you want the lasagna to retain its shape and not spread into a heaping mess on your plate.  It still tastes great, just looks nicer.


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