Veggie Lasagna (No Boil Lasagna Noodles)

This recipe is one of my no fuss recipe. Where you use fewer ingredients or can have as many ingredients you want. It has lot of variations, but I love this simple recipe.


Barilla No Boil Lasagna Noodles

28 ounces whole peeled San Marzano tomatoes (I pureed & cooked with herbs, salt & pepper and made my marinara sauce)

2 tablespoon Tomato Paste (I used Trader Joes tube form) (optional)

Veggies: Carrots, fresh or frozen baby spinach, onions, squash, Zucchini, Broccoli, Mushrooms, Olives. (chopped and cooked with garlic, tomato paste olive oil, salt & pepper)

Ricotta Cheese (add salt & pepper)

Mozzarella Cheese (fresh or shredded or combination)

Parmigiano Reggiano (shredded)

Fresh Basil & Oregano (or dried)


1. First layer should be marinara sauce since we are using no-boil lasagna noodles.

2. Second layer – No-boil lasagna noodles.

3. Third layer – Sauteed veggies with tomato paste.

4. Forth layer – Ricotta cheese

5. Fifth layer – Mozzarella

6. Sixth Layer – Chopped herbs

7. Repeat all the steps again & I added little spinach with all the herbs on top.

Cover them with tin foil & bake at 350 for 25 – 30 minutes. Until the pasta is cooked. Make sure you cover all the sides of the pasta with marinara sauce, to avoid uncooked sides.




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