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Veggie Lasagna

Veggie Lasagna

  • 4-5 medium to large zucchini
  • 16 oz of shredded mozzarella cheese
  • 16 oz ricotta cheese
  • 5 basil leaves, chopped
  • 24 oz jar tomato sauce
  • 8x8 baking pan or equivalent


  1. Preheat oven to 350˚.
  2. Make sheets from the zucchini according to VASTA instructions and cut into 8" long pieces or to fit the size of your pan. 
  3. Spread a thin layer of sauce on the bottom of the pan. Top with 3 sheets, overlapping them slightly.
  4. Repeat with another layer. 
  5. Spread a thin layer of sauce on them and then add a few spoonfuls of ricotta and a sprinkling of shredded cheese. 
  6. Repeat the layering process until you've reached the top and have worked through all of the sheets. This should be about 3 or 4 layers. 
  7. Add a double layer of zucchini and sprinkle basil and mozzarella evenly on the top.
  8. Place in oven to bake for 20-25 minutes or until bubbly and hot. Serve with extra tomato sauce. 
  9. Makes 4 servings