Garden Vegetable Lasagna

Garden Vegetable Lasagna

Satisfying, filling, and you won't miss the gluten! Optional: add a layer of thinly sliced Boar's Head Rosemary Ham, or just add a few bite-size pieces for garnish.

  • Cooking Time 1hr
  • Difficulty Level difficult
  • Gluten Free


Please note: Changing serving size does not affect cooking time and directions, which are written for the original serving size.


  1. In a bowl, mix together the Ricotta cheese, half of the Mozzarella, the egg, salt and pepper; set aside.
  2. Cook noodles according to package directions. Preheat the oven to 350° F.
  3. In a small non-stick skillet, melt the butter over medium heat and sauté the leeks until tender, about 3 minutes.
  4. Spread 1½ cups of the pasta sauce into a 9x11-inch pan. Cover with a layer of noodles; spread with some of the cheese mixture, and ⅓ of the vegetables. Top with a layer of pasta sauce. Repeat the layering 2 more times, ending with the pasta sauce and finally, the remaining Mozzarella.
  5. Bake 30 minutes, until lasagna is hot and bubbly. Let stand 10 minutes to set. Sprinkle with Parmesan cheese and serve.