One Pan Veggie Lasagna

Save space & time with this delicious one pan Veggie Lasagna Recipe using summer squash, eggplant, ricotta cheese, and Barilla Oven Ready Lasagna.

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Garden Veggie Lasagna Recipe Developed by Lucija Kavran (@luciiacro

Ingredients 12 Servings


  • 1 box Barilla® Oven Ready Lasagne Pasta
  • 2 jars Barilla® Marinara Sauce
  • 1 summer squash, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 eggplant, thinly sliced
  • 2 cups part-skim ricotta cheese
  • 1 cup spinach, roughly chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 2 cups mozzarella cheese, shredded
  • Fresh Parsley for garnish, chopped, to taste (Optional)
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  • Preheat the oven to 350 degrees Fahrenheit.

  • For the Ricotta Filling: Mix together ricotta cheese, spinach, egg, Italian seasoning, and salt.

  • For the Lasagna Assembly: In a 13x9 baking dish, add 1/2 cup marinara sauce. Add 3 lasagna sheets on top of the marinara sauce.

  • Add sliced eggplant, followed by ricotta mixture, and mozzarella cheese.

  • Add another layer of marinara sauce, followed by 3 lasagna sheets, summer squash slices, eggplant, ricotta mixture, and mozzarella cheese. (Repeat 2 times for two more layers)

  • For the final layer add marinara sauce, 3 lasagna sheets, remainder of marinara sauce, and top with more mozzarella.

  • Bake for 45 minutes, until the cheese is melted and starting to turn slightly brown. Remove from the oven; let Lasagna cool for 20 minutes before cutting.

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