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Vegetable Lasagna

Nutrition and Food Studies Community Recipe Box

A dish of layers or vegetable lasagna.

Vegetable Lasagna 

Recipe by Marisa Silver (MS '20)

This recipe is inspired by a trip to Italy when I ate the best lasagna I have ever had (and asked the chef to share his secrets). Packed with layers of colorful vegetables yet indulgent and filling, this is a tasty way to get your family to eat their veggies without even realizing it. 

Ingredients

  • 4 zucchinis, sliced very thin
  • 1 container of raw spinach
  • 1 package of pre-sliced mushrooms
  • 1 acorn squash or sweet potato (any squash or potato works), sliced very thin
  • 6 cloves of fresh garlic, sliced very thin
  • Salt to taste
  • 4 tablespoons of olive oil
  • 1 block of aged manchego or parmesan cheese, grated
  • 1 jar of tomato sauce 

Instructions

  1. Preheat your oven to 400 degrees.
  2. Coat the zucchini, mushrooms, and garlic in two tablespoons of oil and salt to taste. Coat squash or potato with the remaining oil and salt to taste.
  3. Roast the vegetables in the oven until tender and slightly brown. Take the vegetables out of the oven and set aside for a few minutes to cool.
  4. In a casserole dish, layer the bottom with roasted squash/potato.
  5. Spread a thin layer of tomato sauce on top.
  6. Sprinkle cheese on top of the sauce.
  7. Then layer with spinach.
  8. Add a layer of the zucchini, mushroom, and garlic.
  9. Then add the sauce, cheese, and spinach. Repeat until you have used all of the vegetables. Sprinkle a layer of cheese on top as your final layer.
  10. Bake in the oven until the cheese on top is melted and slightly brown.
  11. Take out to cool for a few minutes. Then slice and serve.

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