Farmer’s Market Lasagna

We’ve had so much fun getting produce from our local Farmer’s Market lately.

Check out the cute sign as you walk in…

The sellers are always the nicest people.

The tomatoes taste like candy.

The onions are gorgeous and the green beans are so sweet.

But the fresh hydrangeas? Stunning.

This lasagna is made from ingredients straight from the Farmer’s Market. It makes a big enough pan to last for days (cook once, eat three nights in a row? Yes, please!) and it is total comfort food, but without all the meat-y guilt.

I make this dish for company quite a bit because it can be made a day or two ahead, just sit in the fridge and marinate, and pop in the oven when ready!

Farmer’s Market Lasagna

Farmer’s Market Lasagna


8 oz fresh baby spinach

2 tbsp olive oil, more if needed

2 shallots, diced

3/4 cup pine nuts

2 cloves garlic, minced

1 pint small cherry tomatoes, halved

salt and pepper

8 oz non-fat ricotta cheese

6 oz goat cheese, room temperature

1/2 c. chopped fresh basil, plus additional for garnish

36 oz prepared tomato pasta sauce

9 to 12 uncooked lasagna noodles (regular, not no-boil)

1 large zucchini, thinly sliced into rounds

1 c. freshly grated Parmesan cheese


Blanch the spinach in boiling water until wilted; remove to a colander and rinse with cold water. Press out excess water and blot with paper towel. Lightly oil the bottom of a 9 x 13 inch baking dish; set aside.

In a large pan, heat the olive oil over medium, and saute the shallots, pine nuts and garlic for 3 to 5 minutes, adding additional olive oil (or white wine) to keep ingredients moist while cooking. Add the spinach and tomatoes. Season with salt and pepper, and continue to saute for another 10 minutes. Remove from heat and set aside.

In a bowl, stir together the ricotta and goat cheese, add the basil. To assemble the lasagna, spread a thin layer of pasta sauce on the bottom of the baking dish. Next layer 3 to 4 lasagna noodles, half the spinach mixture, half of the cheese mixture and half of the zucchini, finishing with a layer of tomato sauce. Repeat the layering starting with the noodles. Finish with a layer of noodles, pasta sauce and parmesan cheese.

Refrigerate 12 hours (up to 48 hours) to let lasagna noodles soften. Let come to room temp before baking.

Bake at 350 for 45 to 55 minutes. If necessary, cover with foil to prevent too much browning. Allow lasagna to rest for 10 minutes. Garnish with additional basil.

Number of Servings: 8-10

adapted from Peace Meals by The Junior League of Houston, TX

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  1. Hi! Just wondering, am I reading this recipe correctly in that you use regular lasagna noodles and don’t precook them at all??

    • Yes! There is plenty of moisture in this recipe so the noodles soften on their own while this chills prior to baking.

  2. LeAnn C says:

    Why blanch the spinach only to turn around and saute it? That seems like an unnecessary step.

    • Sugar Mama says:

      You know, I’ve made this so many times and never once thought of that! Since it’s not my original recipe (I adapted it from a Junior League cookbook), I just did it as written.


      I think it would be just fine to skip the blanching and sauté as directed. 10 minutes is certainly enough time to wilt the spinach.

      Great catch!

  3. Michele says:

    Thanks for the recipe! I’m planning to freeze it for after baby #2 arrives. Do you thaw it before cooking or cook as instructed? And do you know how long it can be frozen for?
    Thank you!

  4. I avoid pasta, I’m wondering if I could substitute sliced grilled eggplant for the noodles?

    • Sugar Mama says:

      I bet you could! I’d cut down on the sauce a little — lasagna noodles rely on it to soften them, but grilled eggplant already has a lot of moisture. Let me know how it goes!

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