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Homemade Vegetable Lasagna

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Vegetable lasagna is such a great way to use use all kinds of produce from the garden. Learn how to make an easy dinner with this no-boil recipe.

Last week I found myself with extra milk on hand. Apparently, I ordered 6 gallons not our usual 4 gallons from the co-op. Gabriel has been wanting me to make spinach lasagna and I’ve been wanting to try my hand at homemade ricotta cheese for a while.

Perfect opportunity.

So we pulled out Homemade Pantry and went to work.

Ricotta hanging to drain the whey

Here’s the ricotta draining all the whey out. I used the whey in place of milk in the waffles the next morning so nothing went to waste.

homemade Riccotta

I think I left it hanging a little too long. The curds were really clumped together but we loosened them with a fork until they were really small.

Vegetable lasagna is such a great way to use use all kinds of produce from the garden. Learn how to make an easy dinner with this no-boil recipe.

I had to take Phoebe to dance and run a few errands so Gabriel made the lasagna. I’m so thankful that all of my older children can cook and are willing to fill in for me when needed. It helps that they like to eat good food.

He used our Spinach Lasagna Recipe and substituted Swiss chard from the garden. This makes a really big lasagna so you might want to half it if you have a smaller family. In addition to using greens like chard, spinach and kale, we’ve also used grated carrot and summer squash in this recipe.

Yield: 9X13 pan

Vegetable Lasagna

Vegetable Lasagna
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 28 oz sauce
  • 28 oz petite diced tomatoes
  • 3 cups water
  • 30 oz Ricotta
  • 4 eggs
  • 16 oz grated mozzarella
  • 1 cup Parmesan
  • ½ tsp. black pepper
  • 16 oz lasagna noodles
  • 8-10 oz spinach (torn)

Instructions

To make sauce: mix sauce, tomatoes and water in medium bowl.

To make filling: mix ricotta, eggs, 2 cups mozzarella, Parmesan and black pepper.

Tear or chop greens (or other vegetables)

Using a deep 9X13 pan or roaster oven, put a thin layer of sauce on bottom of pan.

Cover pan with a layer of noodles (about 1/3 of the noodles), top with ½ of filling mixer, ½ of spinach and ½ of sauce.

Cover with noodles (about 1/3 of noodles), top with the rest of filler and spinach.

Cover with last of noodles, top with rest of sauce and sprinkle with mozzarella.

Bake at 350 for about 1 ½ hours – until noodles are soft.

Let sit for 10 minutes before serving.

Notes

Substitute any vegetables that are in season and sound good - kale, chard, spinach, grated carrot, summer squash, etc.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Vegetable lasagna is such a great way to use use all kinds of produce from the garden. Learn how to make an easy dinner with this no-boil recipe.
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