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Vegetable Lasagna – Staff Favorite


Serves 6
8 Tbsp butter
1 small white onion, finely grated
2 tsp Pastene Minced Garlic
6 medium carrots, peeled and grated
1 zucchini, peeled and grated
2 celery stalks, chopped
¼ cup fresh basil, chopped
2 28 oz cans Pastene Kitchen Ready Tomatoes
1 lb mozzarella cheese, coarsely grated
15 oz ricotta cheese
½ cup Pastene Grated Parmesan Cheese
16 oz Pastene Lasagne Festonate
salt to taste


Prep Time: 25 minutes | Cook Time: 2 hours and 40 minutes

  • In a large pot over medium heat, brown the butter and add onion, garlic, carrots, zucchini, celery, and basil; cook for 10 minutes. 
  • Add the tomatoes and salt to taste. Bring to a boil and then simmer on low for 1½ to 2 hours. 
  • Preheat oven to 350° F.
  • Bring a large pot of salted water to a boil and cook lasagne until al dente. Drain well and lay out each noodle on a clean kitchen towel to prevent sticking until assembly.
  • Cover the bottom of a deep casserole pan with a generous layer of the vegetable sauce.
  • Next add a layer of lasagne followed by a thin layer of sauce, ricotta, mozzarella, and parmesan cheese, continue to layer until you get to the top. Make the last layer sauce, then mozzarella and parmesan cheese.
  • Bake for 40 minutes. Let cool for 5 to 10 minutes and serve.

Product Used

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