• Vegetable Lasagna

Prep Time: 30 minutesCooking Time: 45 minutes Yield: 8 servings


  • 1lb Dry lasagna noodles
  • 1TBS Olive oil
  • 1 large onion
  • 6oz cremini mushrooms
  • 1 Jar Witt’s Basil Thyme Squash, drained
  • 16oz tomato sauce (store bought works alright)
  • 1 16oz container of ricotta cheese
  • 2 cups shredded mozzarella cheese


  1. Preheat the oven to 350F
  2. Cook the pasta in boiling water with the oil added for about 10 minutes, until al dente but a bit firm, then drain the pasta and cool until you can handle it.
  3. While the pasta cooks, slice the mushrooms and dice the onions, then sautee until browned. Then set aside with the rest of the vegetables.
  4. Place a layer of noodles along the bottom of a greased 9x13in baking dish, then spread a thin layer of sauce over the pasta. Scatter about ¼ of each of the veggies over the sauce, then add ¼ of the ricotta (in small dollops) and 1/5 of the mozzarella.  Continue building layers until you run out of veggies and ricotta, and finish with a layer of pasta, sauce, and mozzarella.
  5. Bake uncovered for 30-45 minutes, then let cool for 10 minutes before serving.