Vegetable Lasagna


1 package of lasagna noodles

2 cloves garlic, minced
1 medium eggplant
½ onion, chopped
1 cup mushrooms, chopped
1 red pepper, chopped
1 can diced tomatoes
1 cup frozen chopped spinach
1 tsp. basil
1 tsp. oregano
1 tsp. red pepper flakes
1 can tomato sauce
10 oz Ricotta Cheese
2 oz Parmesan Cheese
Shredded Mozzarella Cheese
Salt & pepper
Preheat oven to 350 degrees.


Cook lasagna noodles to package instructions.

Meanwhile, in a medium size skillet drizzle some Tuscan Herb or Herbs de Provence olive oil. Once the oil is warm add the garlic and sauté for about 2 minutes. Add the eggplant, onion, red pepper, sauté for an additional 3 minutes. Add canned tomatoes and spinach. Stir in basil, oregano and a pinch of salt and pepper. Stir in tomato sauce.

In a casserole dish layer bottom of dish with drained noodles, cover noodles with vegetable mix, top with ricotta cheese and a sprinkle of shredded parmesan cheese. Repeat layers. Top final layer of ricotta cheese with lasagna noodles. Generously spread the shredded mozzarella cheese over the top layer of noodles. Sprinkle basil over the mozzarella cheese.

Cover casserole dish with foil. Cook in oven for 60 minutes. For the final 15 minutes remove foil to allow cheese to brown slightly.

To purchase the Tuscan Herb Olive Oil or Herbs de Provence olive oil used in this recipe visit our online store!