RECIPE -Veggie Lasagna

Lavender Lemonade
Lavender Lemonade

This fresh and easy recipe is the perfect way to utilize the herbs from your garden! Great for a meatless Monday meal. 


2-3 zucchinis, ends trimmed and sliced thin in ribbon-like strips

1.5 cups of fresh spinach, chopped

3 cups ricotta cheese

1/3 cups parmesan cheese

1 egg, beaten

2 tsp. garlic, minced

1/4 cup fresh basil

1/4 cup fresh parsley

1/2 tsp. crushed red pepper

24 ounces marinara sauce

1.5 cups part-skim mozzarella

1 package of lasagna noodles

2 tbsp. olive oil


Step 1: Heat 1 tablespoon of olive oil in a skillet on medium heat. Season zucchini strips with salt and pepper. Cook for about 7-10 minutes, depending on how thinly you sliced your strips. Remove from stovetop and set aside.

Step 2: Add leftover olive oil to the skillet and add spinach. Cook until spinach wilts, move to a plate lined with a paper towel and squeeze out excess moisture.

Step 3: Cook lasagna noodles according to package directions, drain and let cool. 

Step 4: Preheat oven to 350 degrees. 

Step 5: In a bowl, combine ricotta cheese, parmesan cheese, egg, garlic, parsley, basil, and crushed red pepper. Fold in spinach and season with salt and pepper.

Step 6: Spray a 13 x 9 casserole dish with cooking spray. Coat the bottom of the dish with 1/2 cup of marinara sauce, top that with a layer of lasagna noodles, a layer of zucchini strips, and 1/3 of the ricotta mixture. Then spread 1/3 of the remaining marinara sauce, and repeat the layers. End your top layer with noodles and marinara. Top with 1.5 cups of mozzarella.

Step 7: Bake for 30 minutes

Step 8: Once cooked, allow to sit for 15 minutes before serving. Garnish with fresh basil and parsley.

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