Farmer’s Market Lasagna

Farmer’s Market Lasagna

In my house one of our favorite meals to enjoy together is Lasagna, and with so many variations, you can’t go wrong! You can find a recipe for this dish to satisfy just about anyone. The meat lover, cheese lover, Mexican lasagna, even a chocolate one (I hope to post about later). While I love all of those, my focus is all about wellness and bringing dishes to the table that are loaded with nutrients for my family. That is why I created this “Farmer’s Market” Lasagna.

Living in the Monterey/Salinas area of CA you can’t help but find yourself overwhelmed by the abundance of farmer’s markets and fresh produce everywhere. It’s one of the amazing things about living here! Even if you don’t have a local farmer’s market though, you can easily find fresh produce in your grocery store or a Whole foods, Fresh Market, etc.

You will come to notice that all of my recipes will only use the freshest ingredients and your own milled wheat or at least whole wheat products. While my recipes do take some time to prepare (because they are all homemade), you will find I will always include do-ahead tips for you. If you enjoy baking days, you can also prepare many of these dishes and freeze them for meals throughout the week. So let’s get started:

Farmer’s Market Lasagna

Prep time: 25 minutes


1 medium red, green and yellow bell pepper
3 or 4 large zucchini, sliced thin
1 yellow onion
1 package fresh mushrooms
3 vine ripe tomatoes
2 tablespoons Extra Virgin Olive Oil
1 tsp salt
1 tsp fresh ground pepper
Whole wheat lasagna noodles
1 container (15oz) ricotta cheese
1 egg beaten
1 cup fresh pesto
21/2 cups mozzarella cheese ( grate by hand)
12 slices provolone cheese

1.  Heat oven to 400 degrees. Coat pan with olive oil. ( I personally prefer Pampered Chef’s large bar pan). Arrange peppers, zucchini, onion, mushrooms, olive oil, salt and pepper in large bowl. Toss ingredients with olive oil to coat. Spread vegetables onto pan. Bake for 30 minutes or until tender.

( Once all of your fresh veggies are mixed together in the bowl, toss them with a fine coating of extra virgin olive oil)  Olive oil is loaded with so many amazing heart healthy benefits and should be used almost daily in your cooking.

(After your fresh veggies are coated in olive oil, go ahead and spread them out on a large pan, as shown here) You will bake these at 400 degrees for 30 minutes.

2. Once veggies are done cooking reduce oven temp to 350 degrees. Coat bottom of lasagna pan or dish with olive oil. Cook and drain whole wheat lasagna noodles as directed on package. Meanwhile, mix ricotta cheese, egg and fresh pesto together in a bowl.  Slice vine ripe tomatoes and dice into small chunks.

3. Place 3 whole wheat noodles lengthwise in dish. Spread the pesto ricotta mixture onto noodles. Top with fresh veggies and fresh diced tomatoes. Layer slices of fresh provolone cheese onto veggies. Repeat layers, starting with noodles. Top your last 3 noodles with remaining vegetables and cover with grated fresh mozzarella.

(this picture shows you the first layer of the Farmer’s Market Lasagna)

(here we have placed slices of fresh provolone cheese onto the first layer. Repeat steps)

4. Bake uncovered for 45 minutes or until top is golden brown.

And here you have it! A lasagna straight off the vine and loaded with nutrients, all coming in at around 500 Calories.  Dietary Fiber 7g; Vitamin A 54%; Vitamin C 50% Calcium 54%; Iron 18%

Save me time tip- If you want a jump start roast your vegetables the night before and refrigerate.


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