Vegetarian friendly

Farmer’s Market Lasagna

published

Sep 2025

It’s not very processed! The most suspicious ingredient is in the pasta sauce- “calcium chloride”.

This is a favorite for times when you have perishable ingredients, or “dibby dabs” of ingredients, that need to be used. Here are some suggested ingredients, but the key features are the no-boiling of lasagna noodles and some kind of sauce (the noodles cook in the sauce) along with the variety of vegetables. The result will be loaded with fiber-containing gut-healthy ingredients!

Ingredients

  • No-boil lasagna noodles, or any lasagna noodles actually- it turns out they all work for this
  • Good quality pasta sauce (24 oz jar)
  • Portobello mushroom caps (3 or so)
  • Eggplant
  • Zucchini
  • Spinach (can be fresh or frozen. For frozen one standard package is enough, for fresh you need way more than you think you will!)
  • Kalamata olives
  • Feta and/or ricotta cheese (we like both if we have it)
  • Mozzarella or “pizza cheese” mix (8 oz)
  • Any other ingredients, such as red onion, tomatoes, artichokes, squash, red bell peppers etc.

If using mushrooms or eggplant: it is best to roast them briefly first (otherwise the lasagna starts out too tall). Cut them into bite size chunks and toss with olive oil and garlic powder, and chuncks of garlic cloves if desired. Roast at 325 or 350 for 15 minutes or so, until the mushrooms shrink.

If using frozen spinach: thaw and press out the extra liquid.

Instructions

  1. In a casserole dish, layer ¼ of the pasta sauce into the bottom and cover with a single layer of uncooked lasagna noodles.
  2. Layer another ¼ of the pasta sauce and ½ each of the other ingredients, except the pizza cheese (use only ¼).
  3. Layer more lasagna noodles on top, repeat the layering (including pasta sauce), using the rest of the ingredients (except for pasta sauce and pizza cheese).
  4. Cover with another layer of lasagna noodles, the rest of the pasta sauce, and cheese. You can also accent this top layer with slices of fresh mozzarella and dollops of pesto sauce.
  5. Bake uncovered at 350 for 30-40 minutes (until bubbling and the cheese on the top is melted and getting brown.

It is filling to eat, so this recipe will make 8-10 servings.

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Enjoy!

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