Vegetable lasagna 


  • 2 zucchinis 
  • 16 oz fresh spinach 
  • 1 onion 
  • 1 clove of garlic 
  • 9 oz tomatoes 
  • 1 jar of pasta sauce (about 17,5 oz) 
  • 21 oz ricotta cheese 
  • 2 oz grated Parmesan cheese 
  • 1 beaten egg 
  • 2 balls of mozzarella cheese 
  • 1 package of lasagna noodles 
  • 3 tbsp Italian herbs 
  • 4 cloves of garlic, minced 
  • Salt and pepper to taste 


Slice the zucchini into thin slices. Heat a little oil in a pan and sauté the zucchini slices until they become soft and lightly browned. Remove them from the pan and set aside. Chop the onion and tomatoes into small pieces. Sauté the onions in the pan, then add the tomatoes and spinach until the spinach begins to wilt. Try to drain any excess liquid. Preheat the oven to 350F. 

In a bowl, mix together the ricotta cheese, Parmesan cheese, beaten egg, minced garlic, Italian herbs, and some salt and pepper. Stir in the spinach, tomatoes, and onions until well combined. 

Pour about 3,5 fl oz of the pasta sauce onto the bottom of a baking dish and spread it evenly. Layer lasagna noodles on top, followed by a layer of zucchini slices and a layer of the ricotta mixture. Finish with a layer of mozzarella cheese. Repeat these steps until you end with the mozzarella layer. 

Bake the lasagna for about 30 to 45 minutes. Enjoy! 

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