Vegetable lasagna
  • Lasagna Noodles (no boil kind)

  • 16 oz of ricotta cheese

  • 16 oz of cottage cheese

  • Large bunch of spinach

  • Large onion, chopped

  • 2 zucchinis 

  • 1 yellow squash

  • 4-6 Roma tomatoes

  • 4 garlic gloves, chopped

  • 12 large white mushrooms, sliced

  • 16 oz of shredded mozzarella cheese or Italian blend cheese

  • 28 oz of canned whole tomatoes

  • 24 oz of vodka sauce

  • Olive oil

  • Salt & Pepper

  1. Pre-heat oven to 350

  2. Using a blender, combine vodka sauces and can of whole tomatoes, set aside

  3. Sauté onion and garlic until fragrant, add mushrooms, then set aside

  4. Juliane zucchini, squash, and tomatoes, drizzle olive oil, and salt to pepper to taste, place in oven until tender

  5. Using the same pan as the onion, garlic, and mushroom mixture, sauté spinach, set aside

  6. In a large mixing bowl, combine ricotta cheese, cottage cheese, sautéed spinach, and salt + pepper to taste

  7. Add enough of the tomato sauce to a baking dish to cover the bottom generously 

  8. Starting layering: lasagna noodles, sautéed mushroom mix, squash mix, cheese & spinach mix, tomato sauce, sprinkle shredded cheese generously. REPEAT

  9. Bake for 45 min to 1 hour

Chef Notes
  • We used vegetables we had around, feel free to get creative!