• 6 oz no-boil lasagna
  • 13”x 9″ baking dish
  • For the vegetable filling:
  • 2 lb acorn squash, sliced thinly (other kinds like butternut and delicata squash would work, too)
  • 2 lb zucchini, sliced thinly
  • 1 lb eggplant, sliced thinly
  • 1 1/2 tbsp fresh thyme or 1 1/2 tsp dried thyme
  • salt & pepper
  • olive oil

For the marinara sauce:

  • 1 28 oz can crushed tomatoes
  • 6 cloves garlic, minced
  • 1 medium size yellow onion, chopped
  • 1 medium size red bell pepper, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp olive oil
  • salt & pepper
  • For the cheese filling:
  • 15 oz ricotta cheese
  • 16 oz mozzarella cheese, grated
  • 8 oz parmesan cheese, grated
  • 6 oz baby spinach
  • 2 eggs
  • 1/8 tsp nutmeg
  • 1 tsp garlic powder
  • 1/8 tsp ground pepper
  • salt, a pinch
  • olive oil


For the vegetable filling:
  1. Preheat your oven at 400 degress F and prepare your baking sheet for roasting vegetables.
  2. Slice squash, zucchini and eggplant into 1/8 inch thick and place them in separate bowls (no need to peel, unless preferred otherwise).
  3. Drizzle some olive oil, add 1/2 teaspoon fresh thyme, a pinch of salt and pepper in each bowl.
  4. Coat sliced vegetables evenly and place each kind on a baking sheet on a single layer and making sure they don’t overlap or crowd too much (you don’t want to steam the vegetables, instead you want to dehydrate them and concentrate the flavor).
  5. Roast it in the oven for about 15 minutes. Set aside when ready.
  6. When done roasting the vegetables, turn the oven temperature to 375 degrees F.
  7. For the marinara sauce:
  8. In a saucepan, heat 1 tablespoon of olive oil.
  9. Add onions and garlic and cook for about 3 minutes.
  10. Add red bell pepper and cook for another 3 minutes.
  11. Pour in tomato sauce.
  12. Add the dried oregano and basil.
  13. Add salt and pepper, adjusting to your taste.
  14. Let it come to a boil and set aside.

For the cheese filling:
  1. In a bowl, save a heaping cup of mozzarella cheese and half a cup of parmesan for later.
  2. Wilt the spinach on a pan with a little bit of olive oil (I used baby spinach so I don’t get the stringy stems).
  3. In another bowl, combine ricotta cheese, the rest of the mozzarella and parmesan cheese.
  4. Slightly beat the eggs and pour into the mixture.
  5. Add the spinach, nutmeg, garlic powder, salt and pepper. Mix well.


  1. On the bottom of the dish, spread marinara sauce, just enough to cover the surface.
  2. Layer with lasagna noodles (note that the noodles expand as they cook).
  3. The cheese mixture goes next (about a cup and a half), spreading evenly.
  4. Layer the vegetable starting with the squash, then zucchini and eggplant.
  5. Spread the marinara sauce over.
  6. Repeat the layering – noodles, cheese mixture, vegetable filling and marinara sauce.
  7. Top with noodles, then add the remaining sauce and dollops of the remaining cheese mixture.
  8. Lastly, top it off with the mixture of mozzarella and parmesan cheese that was set aside.
  9. Bake for 35-40 minutes, uncovered (Check the cooking instructions of your no-boil lasagna). I left it uncovered the entire baking time to get the cheese browned the way I like it. This trick will also get rid of the extra wetness in the entire mixture.
  10. Let cool for about 15 minutes and indulge!
Recipe source: eatdrinkbinge


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