This Simple Vegetable Lasagna is a wonderful meat-free pasta option. Made with minimal ingredients, so though it might be basic, it certainly doesn’t taste like it!
LA-SAGGGGG-NA. I’d never made lasagna until this past weekend, and let me tell you, it is EASY. A tad more time consuming than I typically spend on meals BUT it was enough food to feed Miguel and I for three days, which I was pretty pumped about.
Growing up, my mom used to make my brother and I our favorite meals on our birthday. Every year my mom would ask me what I wanted and every year I would reply “lasagna”. It was definitely a special occasion food, but I loved it. I mean, how can you not? Now, every time I eat lasagna I think of those birthday celebrations.
Before I keep chatting about lasagna (which I will keep talking about it because it is so good), I want to chat about Labor Day! I already talked about our engagement photos in Monday’s post, so today I want to talk about Labor Day! I started the day by grabbing coffee with a friend, and then came home and made a recipe for a freelance project. So a little back story.. I’ve been using a MacBook Air for the past three years and, while it’s nice and light, it doesn’t have nearly as much storage space as a normal laptop and it’s been giving me trouble for the past six months at least. Monday morning it took me 30 minutes to upload photos to my computer because it’s out of storage space so I had to spend time going through and deleting stuff. It was ridiculous. Soooo out of nowhere Miguel made the suggestion that we take a visit to the Apple store to get a new computer.
You may or may not have seen on Instagram, but we decided on an iMac desktop computer and we both couldn’t be happier! It will mostly be mine since Miguel has a fully functioning laptop, but when there are days when he has to work from home/needs two computer screens for work, it’ll make things A LOT easier. So THAT was exciting!! Part 2 of my Labor Day excitement was getting to see Cassie and Angela! Miguel and I went over to Cassie’s house and her and her dad made us fish tacos+salad+chips and guacamole and it was delicious!
I hope your Labor Day was as fun as mine, or at least relaxing if nothing else.
Let’s talk about this VEGETABLE lasagna though..
It’s made with whole grain lasagna noodles and then filled with ricotta cheese, zucchini, squash, mushrooms, parmesan cheese, and Mezzetta Napa Valley Homemade marinara sauce. …..and then more cheese of course. Mezzetta is crafted with hand-selected plum tomatoes and the freshest ingredients from local farms, and it has no added sugar, which can be tough to find in a store bought sauce. Mezzetta Napa Valley Homemade comes in six flavors, but I opted for the marinara and It was SO GOOD. I’m weirdly picky about my pasta sauces, but this kind is a winner.
Mezzetta wants you and your family to have the ability to craft the perfect pasta night with their sauces. Visit THIS PAGE for a chance to win your own Perfect Pasta Night Kit, which includes all 6 Mezzetta Napa Valley Homemade pasta sauces, dried pasta, a custom apron, grocery tote bag, chef’s hat, cheese grater, recipe cards and a $500 grocery gift card! HOW COOL IS THAT?! You should definitely enter!
Simple Vegetable Lasagna
- 9 lasagna noodles
- 1 cup ricotta cheese
- 2 tbsp olive oil
- 1 1/2 cup zucchini chopped
- 1 1/2 cup yellow squash chopped
- 1 cup mushrooms chopped
- 2 cups Mezzetta Napa Valley Homemade marinara sauce
- 4 cups shredded parmesan cheese
- 1 tbsp fresh basil
- Preheat oven to 350°.
- Cook noodles in a large pot of boiling water until soft.
- While noodles are cooking, heat oil in a large skillet and place zucchini, squash and mushrooms in; cook on high until soft, approximately 5 minutes.
- Spray a 9x13" baking dish with nonstick spray; Once the noodles are done cooking, lay 3 noodles on the bottom of the pan.
- Place 1/2 cup ricotta cheese overtop of noodles, followed by half of the vegetables, 1/2 cup marinara sauce, and 1 cup shredded cheese.
- Repeat the above step once more to form the second layer of the lasagna.
- Top the second layer off with the final 3 lasagna noodles; top them with extra sauce and the last 2 cups of cheese; sprinkle with basil and place dish in oven.
- Bake for approximately 30 minutes or until cheese is completely melted and lasagna is soft.
- Cut into squares and enjoy!
Q: Have you ever tried Mezzetta? More importantly, did you enter to win the giveaway?