Vegetable Lasagna with Due Cellucci Tomato Basil Sauce

Makes 6-8 Servings


1 package(9 oz) lasagna noodles, oven ready

2 each green zucchini

2 each yellow squash

1 medium eggplant

1 – 10oz bag frozen spinach

16 oz ricotta cheese

8 oz shredded mozzarella

1 piece fresh mozzarella(about ½ pound)

1 –jar Due Cellucci Tomato Basil Sauce


-Slice zucchini, yellow squash & eggplant into ½ slices. Lay in a single layer on a baking sheet and drizzle with olive oil, salt & pepper.  Bake in a 350°F oven for 20-30 minutes, until cooked through.

-Defrost bag of spinach and ring out extra water. Mix all the spinach with the ricotta cheese.

-Slice the fresh mozzarella into ½ inch pieces.

-Now you are ready to build the lasagna

Layer 1 – Due Cellucci Tomato Basil Sauce (generously coat the bottom of the baking dish(9x13 pan approximately)

Layer 2- lasagna noodles(break into pieces so they don’t overlap)

Layer 3 – single layer of zucchini & yellow squash

Layer 4- more Due Cellucci Tomato Basil Sauce

Layer 5- noodles

Layer 6 – Eggplant

Layer 7 – fresh mozzarella

Layer 8 – Due Cellucci Tomato Basil Sauce

Layer 9 – ricotta & spinach

Layer 10 – noodles

Layer 11 – Due Cellucci Tomato Basil Sauce

Layer 12 – shredded mozzarella

-Once the lasagna is assembled, cover with tin foil and bake in 350 degree F oven for 1 hour, take foil off for the last 10-15 minutes to make the cheese golden brown.

-If you’re making ahead. Let cool before placing in the refrigerator. Reheat in a 350°F uncovered for 20-30 minutes until heated through.