A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Veggie Lasagna September 12, 2011

Filed under: Pasta,Veggies — tiffanyrose913 @ 1:30 am

I was so craving Veggie Lasagna this summer, so I was so happy when I had a chance to make it!  This recipe is based off of Pioneer Woman’s recipe, but I made a few additions – It was an excellent addition to our Pasta Trio Dinner!


  • 10 ounces, No boil lasagna noodles
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole Red Bell Pepper, Diced
  • 24 ounces, weight White Mushrooms, Chopped
  • 4 whole Squash (yellow Or Zucchini), Diced
  • 1 whole medium eggplant , diced
  • 1 jar tomato sauce – I used Trader Joe’s
  • 1 jar alfredo sauce – I used Trader Joe’s
  • 1/2 cup White Wine
  • 1/4 cup Fresh Parsley, Chopped (more To Taste)
  • 1/2 teaspoon Kosher Salt (more To Taste)
  • Freshly Ground Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 30 ounces, weight Ricotta Cheese
  • 2 whole Eggs
  • 1/2 cup Grated Parmesan
  • 1/4 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1 pound Thinly Sliced Mozarella Cheese
  • Extra Parmesan Cheese, For Sprinkling
  • 1 cup pesto

Preparation Instructions

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash ,eggplant, and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, parsley, salt, and pepper.

To assemble, spread a little of the Veggie / Tomato Sauce, Alfredo Sauce mixture in a lasagna pan. Layer four  noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable /tomato/alfredo sauce, pesto,  and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.


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