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Summer Vegetable Lasagna
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5 from 1 vote

Summer Vegetable Lasagna


  • 1/2 large onion diced (about 1 cup)
  • 2 tablespoons olive oil
  • 2 zucchini
  • 3 squash
  • 1 cup shitake mushrooms roughly chopped
  • 4 tablespoons herbs finely minced
  • 2 1/2 cups marinara sauce
  • 6 lasagna noodles cooked according to directions
  • 2/3 cup Parmesan
  • 1/4 cup mascarpone cheese
  • 1 pound ricotta
  • 1/8 cup pine nuts


  • Preheat oven to 400 degrees.
  • Finely chop onion. Heat olive oil in skillet and saute for 6 minutes.
  • Add the mushrooms and saute for 4 minutes.
  • While onion and mushrooms are cooking put zucchini and squash into food processor to shred (or manually shred on largest hole on grater).
  • Add the zucchini and squash to the skillet and saute for 5 minutes. If there is still liquid left after cooking, drain.
  • Stir in two thirds of the ricotta, all of the mascarpone, 1/3 cup of the Parmesan, and 2 tablespoons of the herbs. Mix with all the veggies until fully incorporated.

To build the lasagna:

  • Spray a large baking dish with cooking spray. Spoon about 1/2 cup of the sauce onto the bottom of the pan. Add a layer of 3 noodles then overlap slightly. Spread the 1/2 of veggie/cheese mixture on top of the noodles.
  • Then top with one cup marinara sauce. Repeat to make 1 more layer.
  • After topping with last cup of marinara, cover with remaining ricotta, Parmesan and herbs. Sprinkle with pine nuts.
  • Bake for 20-25 minutes.