This is the ultimate lasagna hack. Enjoy the simplicity of this delectable vegetarian take on a classic. Overflowing with fresh vegetables, pesto, and a homemade tomato sauce, this dish is a mouthwatering delight, cooked in a dutch oven.

Recipe Type: Main | Serves: 8

Ingredients

• Precooked Lasagna Noodles: 1 pack (375g)

• Mozzarella Cheese: 3 cups, shredded

• Roma Tomatoes: 5, diced

• Tomatoes on the Vine: 2 small, sliced

• Zucchini: 1 medium, sliced

• Mushrooms: 1 cup, sliced

• Onion: 1 medium, chopped

• Carrot: 1 small, diced

• Celery: 2 stalks, diced

• Garlic: 2 cloves, thinly sliced

• Parsley: 1/4 cup, finely chopped + 2 tbsp

• Olive Oil: 1 tsp

• Pesto: 3 tbsp (homemade or storebought)

Instructions

1. In a pot, prepare your mirepoix by adding your olive oil, onion, carrot and celery. Saute for a few minutes before browning, then add in your roma tomatoes, garlic, and 1/4 cup of parsley. Add water and cook on medium heat for at least 10 minutes to make your tomato sauce, or until slightly thickened.

2. In the meantime, prep your lasagna layers by chopping up your tomatoes, zucchini, and mushrooms and shred the mozzarella.

3. In a dutch oven, place a bit of tomato sauce on the bottom to prevent sticking. Start off by breaking up your lasagna noodles into large “bite-sized” chunks. Layer your lasagna in the following order: noodles, vegetables, cheese, and tomato sauce. Layer until you run out of noodles.

4. Top your lasagna with cheese and dollops of pesto.

5. Place in the oven at 350 and bake covered for about 45 minutes. After 45 minutes, remove cover and bake for another 10-15 minutes.

6. Take out of the oven and garnish with remaining 2 tbsp of parsley. No need to chop into pieces, simply grab a serving spoon, scoop onto your plate, and enjoy!