Farmers Market Vegetarian Lasagna

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Zucchini, squash & cherry tomatoes are combined with three cheeses & marinara sauce in this farmers market vegetarian lasagna recipe!

Farmers Market Vegetarian Lasagna

It’s a new week, which means that it’s time for another Farmers Market inspired recipe!

This week I’m sharing a delicious vegetarian lasagna, filled with tons of goodies from my local Farmers Market!

Farmers Market Vegetarian Lasagna

For me, the key to a great lasagna is a great sauce and delicious cheeses!

I took ricotta cheese from the farmers market and layered it with my homemade marinara sauce and tons of great summer vegetables!

Farmers Market Vegetarian Lasagna

If you’re looking for a lasagna that’s a little lighter, but still filled with flavor, than this is the perfect recipe for you!

Vegetarian Lasagna Ingredients

Ingredients

  • 9 lasagna noodles
  • 2 tbsp olive oil
  • ½ cup diced onion
  • 4 cloves garlic (minced)
  • 4 cups vegetables – summer squash & zucchini (diced)*
  • 1 cup cherry tomatoes
  • 2 cups marinara sauce (← click link for homemade recipe)
  • 2 cups ricotta cheese
  • 12 oz fresh mozzarella cheese
  • ½ cup parmesan cheese

*I used summer squash & zucchini, but you could also toss in some mushrooms and/or bell peppers.

Preheat the oven to 375°F.

Boil the lasagna noodles, drain, then set aside.

Add the olive oil to a large skillet over medium heat.

Add the onions, sauté 4-5 minutes, then add the garlic. Sauté another minute, then add the diced vegetables. Sauté 7-8 minutes, add the cherry tomatoes and… guess what? Sauté 2-3 minutes.

Pretty sure there should be a song about sautéing somewhere in here, lol!

Vegetarian Lasagna Recipe

Add 1 cup of marinara sauce to the vegetables and simmer for 5-6 minutes.

Vegetarian Lasagna Recipe

Place 1 cup of marinara sauce in the bottom of a 9×13 baking dish. Layer 3 lasagna noodles over the sauce.

Vegetarian Lasagna Recipe

Place ⅓ of the ricotta cheese on the noodles, then pour half of the vegetable sauce mixture on top.

Vegetarian Lasagna Recipe

Repeat, placing 3 lasagna noodles on top, ⅓ of the ricotta cheese and the remainder of the vegetable sauce.

Layer the remaining 3 lasagna noodles on top, followed by the remainder of the ricotta cheese. Slice the fresh mozzarella cheese and place on top with the parmesan cheese.

Vegetarian Lasagna Recipe

Cover with foil and bake 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes.

Vegetarian Lasagna

Voila! A deliciously light, yet filling, vegetarian lasagna is ready to dig into!

Vegetarian Lasagna

I made this last week before a group of my girlfriends from Arizona came to visit. They were snacking on it all weekend long and totally loved it!

Farmers Market Vegetarian Lasagna

Lasagna has always been a favorite recipe of mine. I actually used to refer to my homemade lasagna with meat sauce as a “game changer”, I would make it for guys I dated and it would “change the game” haha!

Now I’ve got a few other tricks up my sleeves!

Farmers Market Vegetarian Lasagna

Farmers Market Vegetarian Lasagna
5 from 1 vote
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Farmers Market Vegetarian Lasagna

Zucchini, squash & cherry tomatoes are combined with three cheeses & marinara sauce in this farmers market vegetarian lasagna recipe!

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 587 kcal
Author Whitney Bond

Ingredients

  • 9 lasagna noodles
  • 2 tbsp olive oil
  • ½ cup onion diced
  • 4 cloves garlic minced
  • 2 cups summer squash diced
  • 2 cups zucchini diced
  • 1 cup cherry tomatoes
  • 2 cups marinara sauce click link for homemade recipe
  • 2 cups ricotta cheese
  • 12 oz fresh mozzarella cheese
  • ½ cup parmesan cheese grated

Instructions

  1. Preheat the oven to 375°F.

  2. Boil the lasagna noodles, drain, then set aside.
  3. Add the olive oil to a large skillet over medium heat.
  4. Add the onions, sauté 4-5 minutes, then add the garlic.
  5. Sauté another minute, then add the diced vegetables.
  6. Sauté 7-8 minutes, add the cherry tomatoes and sauté 2-3 minutes.
  7. Add 1 cup of marinara sauce to the vegetables and simmer for 5-6 minutes.
  8. Place 1 cup of marinara sauce in the bottom of a 9×13 baking dish.
  9. Layer 3 lasagna noodles over the sauce.
  10. Place 1/3 of the ricotta cheese on the noodles, then pour half of the vegetable sauce mixture on top.
  11. Repeat, placing 3 lasagna noodles on top, 1/3 of the ricotta cheese and the remainder of the vegetable sauce.
  12. Layer the remaining 3 lasagna noodles on top, followed by the remainder of the ricotta cheese.
  13. Slice the fresh mozzarella cheese and place on top with the parmesan cheese.
  14. Cover with foil and bake 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes.