Vegetarian Lasagna

Meatless Monday Featuring The Produce Box: Vegetarian Lasagna




Roasted Vegetables:

Tomato Sauce:

For Lasagna:


Roasted Vegetables:

  1. Preheat oven to 450 degrees F.
  2. In a bowl, toss the peppers, zucchini, squash, carrots, and sweet potato with olive oil, and 2 teaspoons Italian herb mix.
  3. Lay on baking sheet and roast for 15 minutes or until soft, but not mushy.

While the veggies are in the oven make the tomato sauce.

Tomato Sauce:

  1. Add olive oil and red pepper flakes to a medium saucepan, cook over medium high heat until aromatic.
  2. Add dehydrated onion (if using fresh chopped onion, add and stir until they begin to “sweat” or become translucent.).
  3. Turn heat to low, and slowly pour in canned crushed tomatoes.
  4. Add basil, Penzeys Italian Herb Mix, and garlic and herb no salt seasoning, stir.
  5. Season with salt and pepper to taste.
  6. Cook for 15-30 minutes so the flavors can meld.
  7. Cool slightly before assembling lasagna.

For Lasagna:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix goat cheese, shredded mozzarella, grated Parmesan, and eggs. 
  3. Spread a thin layer of the tomato sauce on the bottom of a 13×9 inch pan. (I always use a glass pan for tomato-based recipes. I feel like a metal pan alters the taste somewhat.)
  4. Place a layer of no-boil lasagna noodles to cover the bottom of the pan.
  5. Spread a layer of vegetables, cheese mixture, sliced fresh mozzarella, and tomato sauce.
  6. Continue layering until all ingredients are used, ending with a top of cheese and tomato sauce.
  7. Cover pan with aluminum foil.
  8. Bake in preheated oven for 45 minutes. Uncover, and top with some extra Parmesan, and mozzarella, if desired.
  9. Bake uncovered for an additional 15 minutes at 375 degrees F.
  10. Remove from oven, and let stand 10 to 15 minutes before serving.


The tomato sauce in this recipe is delicious and so easy to make. It’s ready in just a few minutes and so much healthier than jarred sauce!


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