Home - Recipes - Triple-Cheese Veggie Lasagna

Triple-Cheese Veggie Lasagna

Packed with squash, carrots, and peppers, this hearty casserole will please vegetarians and meat-lovers alike.

Serves 10
Ready in 72 mins
Prep time 20 mins
Cooking time 52 mins
318 calories per serving


> 2 large carrots
> 1 cup roasted red peppers 
> 2 yellow summer squash
> 2 tbsp olive oil
> 1 cup diced onions
> 1 (15 oz) container part-skim ricotta cheese
> 1 cup shredded Parmesan cheese, divided
> 1 (26 oz) jar Nature's Promise® Organic Garden Vegetable Pasta Sauce
> 1 (8 oz) pkg no-boil lasagna sheets
> 2 cups shredded part-skim mozzarella cheese


Preheat oven to 400°F. Grate the carrots. Drain and chop the roasted peppers. Thinly slice the summer squash.
In a 12-inch nonstick skillet, heat the oil on medium-high. Add the onions and carrots. Cook 4–5 min., until tender. Stir in roasted peppers and summer squash. Season with salt and pepper. Cook 3 min., until squash is tender.
In a medium bowl, combine the ricotta, ½ cup mozzarella, and ¾ cup Parmesan cheese. Season with black pepper.
In the bottom of a 9x13-inch greased baking dish, spread 1 cup pasta sauce. Layer some lasagna noodles over sauce and spread ½ of ricotta mixture over noodles. Top with ½ of vegetable mixture and 1 cup pasta sauce. Repeat layering once more with more lasagna noodles, remaining ricotta mixture, and remaining vegetable mixture. Top with remaining lasagna noodles, sauce, 1½ cups mozzarella, and ¼ cup Parmesan cheese.
Cover lasagna with foil and bake 30 min. Remove foil and cook 15 more min., until noodles are tender and cheese is golden brown.

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