Vegetarian Lasagna

Vegetarian Lasagna

360 Cookware is honored to be the cookware provider for cooking classes by Susana Belin, owner and founder of We Care Spa in Desert Hot Springs, CA. This is one of the delicious recipes she shares with her clients. Enjoy!

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1 medium zucchini, sliced thin

1 bunch fresh spinach, chopped

1 medium eggplant, sliced thin

1 clove of garlic, chopped

1 onion, chopped

1 red bell pepper, chopped

3 basil leaves, chopped

1 small package of lasagna noodles – DeBoles® Organic

(Jerusalem Artichoke Flour and Semolina)

1 pack mozzarella or ricotta cheese, optional (rice or goat cheese,


1 jar (25 oz.) tomato basil marinara sauce, seasoned to taste 

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Start by warming up your 4 qt. cooking pot on #4.
While chopping your ingredients, drop 2 Tbsp. of olive oil in pot.
1⁄2 of the sliced onion and garlic.
Break uncooked lasagna noodle strips to cover the bottom of the pot. Add a layer of sliced eggplant, red pepper, basil and spinach.
Add sliced cheese.
Cover with
1⁄2 of the tomato sauce and seasoning.
Add another layer of lasagna noodle strips.
Add cheese, sliced zucchini, and the remaining
1⁄2 of the chopped onion. Cover with more tomato sauce and seasoning.
Cook for 1
1⁄2 hours.