Skip Navigation

Veggie Lasagna Photo

2 whole grain lasagna sheets (9×11)
3 cups of fresh spinach
1 cup of quartered artichoke hearts
2 cups of wild mushrooms
3 cups of sliced roasted veggies (zucchini, peppers, etc.)
3 cups of shredded Mozzarella cheese
3 cups of Mascarpone cheese (or Ricotta or cottage cheese)
1 cup of fresh oregano
1 cup of fresh basil

For the Tomato Sauce:
32 oz. can of tomato sauce
1 cup of chopped onions
6 cloves of garlic, diced
1 cup of red wine
1 cup of basil
Olive oil


1) Preheat the oven to 450 degrees to roast the vegetables.
2) Place veggies (zucchini, yellow squash, peppers) on a cookie sheet and drizzle with olive oil. Roast 20-30 minutes, or until the vegetables are nicely browned.
3) Reduce the oven temperature to 350 degrees for the lasagna.
4) To start the tomato sauce, sauté the onions in a drizzle of olive oil until translucent.
5) Add the remaining tomato sauce ingredients to the onions and simmer to let the wine reduce and the flavors meld, about 15 minutes.
6) Spray a 9×11 baking dish with cooking spray or wipe with a drizzle of olive oil to keep ingredients from sticking to the bottom of the pan.
7) Pour a thin layer of tomato sauce and spread evenly in the pan.
8) Put your first layer of lasagna sheets down in the pan. If you cannot find a 9×11 lasagna sheet, you can use ready-to-bake lasagna sheets but use 3 per layer, overlapping the edges of each sheet.
9) Next, place the roasted veggies in a layer on top of the pasta layer and sprinkle with fresh herbs.
10) Add a layer of Mozzarella cheese and another scoop of tomato sauce.
11) Add another layer of pasta, then a layer of spinach.
12) Add a layer of Mascarpone (or cottage cheese or Ricotta) cheese and sprinkle with fresh herbs and another scoop of tomato sauce.
13) Top with the final layer of lasagna sheets. Spread the mushrooms and artichoke hearts evenly over the top of the lasagna.
14) Add the rest of your fresh herbs and tomato sauce.
15) Cover pan with tin foil and bake for one hour at 350 degrees.
16) Remove the tin foil for the last 10 minutes of baking. Let stand for 5 minutes before serving.


Yield – Approximately 18-24 servings

Recipe courtesy of Fort HealthCare Executive Chef, Colleen McGinn with the Steel Away Café at Fort Memorial Hospital