Veggie Lasagna

Meatless, layered with love and loaded with flavor, this veggie-packed lasagna is a celebration of garden goodness. Roasted squash, zucchini, mushrooms, tomatoes, spinach, and broccoli come together with rich Italian seasoning, basil, and layers of melty, gooey cheese. It's a hearty, comforting dish that even meat lovers will crave—pure veggie bliss in every bite.

Ingredients

Roasted Vegetables & Sauce

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 sweet onion, diced and divided
• 8 oz fresh sliced mushrooms
• 2 cups broccoli florets
• 1 red bell pepper, diced and divided
• 1 yellow bell pepper, diced and divided
• 2 handfuls fresh spinach
• 1 (14.5-ounce) can diced tomatoes with basil, garlic & oregano
• 1 (32-ounce) jar Rao's Tomato Basil Marinara Sauce
• 1 whole garlic bulb, cloves peeled and minced
• 1/4 cup olive oil
• 3–4 tablespoons CRAVE Italian Seasoning, divided or to taste
• 2 tablespoons basil, divided or to taste
• 1 teaspoon salt, or to taste

Lasagna & Cheese

• 10 lasagna sheets
• 32 oz ricotta cheese
• 1 3/4 cups grated Fontina cheese
• 1 3/4 cups grated Parmesan cheese
• 1 3/4 cups grated mozzarella cheese

Roast the Vegetables

1. Preheat the oven to 425°F.
2. On a large baking sheet, add the zucchini, yellow squash, half of the diced onion, half of the red and yellow bell peppers, broccoli, and mushrooms.
3. Sprinkle the vegetables with some of the CRAVE Italian Seasoning and basil.
4. Drizzle with the olive oil and toss everything together until the vegetables are evenly coated.
5. Spread the vegetables into an even layer.
6. Roast for 10–15 minutes, or until the vegetables have softened but are not mushy.
7. Remove the vegetables from the oven and reduce the oven temperature to 375°F.

Make the Vegetable Sauce

8. While the vegetables are roasting, add the marinara sauce to a large pot or skillet.
9. Add the remaining diced onion, red and yellow bell peppers, and minced garlic.
10. Add additional CRAVE Italian Seasoning, basil, and salt to taste.
11. Cover and bring to a gentle boil, stirring occasionally.
12. Reduce the heat to a simmer.
13. Once the roasted vegetables are ready, add them to the sauce and simmer for about 5 minutes.
14. Stir in the diced tomatoes and fresh spinach.
15. Continue to simmer until the spinach has wilted and everything is well combined.
16. Taste the sauce and adjust the seasonings as needed.