Garden Veggie Lasagna



  • 3 tablespoons Olive Oil

Vegetable filling:

  • 3 Bell Peppers (Red, Green, Orange) , diced (2-3 cups)
  • 2 Medium Onions , minced (2 cups)
  • 2 Zucchinis , diced (6 cups)
  • Uncle Dibbz BeBe's Salt Free (to taste)
  • 4 cloves of garlic

Cheese mixture:


  • Mozzarella Cheese

Tomato Sauce

  • Your choice of Jarred pasta sauce


  • 10 Lasagna Sheets (Cook to al dente)


  • In a large pot, heat the oil and garlic. add in chopped veggies. Season with Uncle Dibbz BeBe's Salt Free. Sauté for 20-25 minutes, stirring from time to time.
  • Preheat the oven to 350°F
  • Make ricotta sauce by mixing ricotta, egg, and Uncle Dibbz BeBe's Salt Free (to taste)
  • When the veggies are ready, Get an oven proof dish and cover the bottom with pasta sauce and lasagna sheets. Spread a good layer of ricotta cheese mixture over top this with 1/3 of the veggies mixture, top with pasta sauce, and finish with mozzarella cheese. Repeat the process 2 more times. Cover the last layer of veggies with a layer of lasagna sheets and top with cheese.
  • Bake in a preheated oven at 350°F covered with foil for 30 minutes. Remove from oven and remove foil. Broil on high for 3-4 minutes or until cheese is a nice golden brown.
  • When ready, take the lasagna out from the oven and let it sit for 10-15 minutes before serving. That's good Shawty!

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