Vegetable Lasagna

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Vegetable Lasagna



This lasagna recipe is not a flash back to traditional heavy approaches. Other than the packaged lasagna noodles that is as far as the familiarity goes. There is no ho-hum here.

We may be busy people but that does not mean we cannot eat well and right. Here is a quick and easy recipe that everyone will enjoy – well, that is if they like pasta, cheeses, roasted red sweet peppers, then more roasted red sweet peppers and the nuanced, earthy tastes of garlic, mushrooms and onion to balance the flavor layers.

Note from Tassos: The popularity of sundried tomatoes unfortunately lowered their quality, rushing low quality, sawdust tasting tomatoes into commercial dehydrators.  This created a product that was bitter, with floppy flesh and leached out flavor.  Our sundried tomatoes are of an heirloom grown variety and authentically sun dried. What a treat quality brings to your dishes!



• 1 16-oz package lasagna noodles

• 2 Tbsp Tassos® Extra Virgin Olive Oil

• 1 lb fresh mushrooms, sliced

• ¾ c chopped Tassos® Fire Roasted Whole Sweet Florinas Peppers

• ¾ c chopped onion • 3 cloves garlic, minced

• 1 jar Tassos® Sundried Tomatoes, chopped

• 1 jar Tassos® Roasted Red Pepper & Cheese Spread

• 4 fresh basil leaves, minced • 4 c mozzarella cheese, shredded

• 1 15-oz container ricotta cheese, drained if wet

• 2 eggs

• ½ c Romano cheese, grated

Cooking Directions


Cook the noodles in boiling water, approx. 10 minutes, until al dente. Drain and rinse with cold water to prevent further cooking.

For tomato sauce, place in a saucepan extra virgin olive oil, mushrooms, peppers, onion, garlic, sundried tomatoes, red pepper and cheese spread, and basil and sauté. Reduce heat and simmer 15 minutes.

Mix together 2 c mozzarella, ricotta cheese, and eggs.

Preheat oven to 350°F.

Spread 1 c tomato sauce into the bottom of a greased 9x13-inch baking dish. Layer lasagna noodles, ricotta cheese mix, sauce, and Romano cheese. Continue layering until all ingredients are used and top with 2 c remaining mozzarella.

Bake, uncovered, for 40 minutes.


Let stand 15 minutes before serving. Serve hot.


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