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Eggplant Florentine Lasagna

Fresh Harvest Lasagna

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A delicious variation on the traditional lasagna. This recipe is filling and a great way to get the kids to eat their veggies.


2 tablespoons extra virgin olive oil1 large zucchini, chopped1 yellow summer squash, chopped1 medium onion, chopped1/2 red bell pepper, chopped1 cup fresh chopped broccoli florets1 large carrot, minced1 (8 ounce) package sliced fresh mushrooms, chopped3 garlic cloves, minced1/2 cup water2 (15 ounce) cans Red Gold® Crushed Tomatoes 15 oz or 1 (28 ounce) can Red Gold® Crushed Tomatoes 28 oz2 (14.5 ounce) cans Red Gold® Diced Tomatoes Roasted with Garlic & Onion 14.5 oz1 teaspoon Italian seasoningSalt to taste1 (16 ounce) box traditional lasagna noodles, uncooked1 (15 ounce) carton low fat ricotta cheese3 cups shredded Italian blend cheese1/2 cup grated Parmesan cheese


  • Preheat oven to 350° F.
  • Heat oil in skillet over medium heat. Add zucchini, squash, onion, bell pepper, broccoli, carrots and mushrooms; sauté until vegetables are crisp tender. Add garlic and cook for another minute, remove from heat.
  • In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
  • Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, ½ vegetable mixture, 1 cup of Italian blend cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce.
  • Sprinkle with remaining Italian blend cheese and Parmesan cheeses.
  • Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
  • The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one!
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