Barilla® Gluten Free Lasagne

with Zucchini & Eggplant

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Gluten Free


Ingredients for 12 people

  • 12  sheets Barilla® Gluten Free Oven-Ready Lasagne
  • 2    jars Barilla® Tomato & Basil sauce
  • 3    tablespoons extra virgin olive oil, divided
  • 15  ounces ricotta cheese, divided
  • 1    bag mozzarella cheese, shredded, divided
  • 1    pound zucchini, sliced thin
  • 1    eggplant, skin off, sliced thin
  • 2    garlic cloves, minced
  • 1    cup Asiago cheese, shredded, divided        
  • Salt and black pepper to taste
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  • In a skillet sauté garlic with 2 tablespoons olive oil for one minute.  
  • Add zucchini and eggplant, season with salt, pepper, and sauté for five minutes, set aside.

  • Preheat oven to 425° F.

  • In a large bowl season ricotta cheese with salt and pepper, stir in veggies and set aside.

  • Grease a 13” x 9” baking dish with 1-tablespoon olive oil.
  • Pour ½ jar of sauce to the bottom of the dish, cover with four sheets of pasta, slightly overlapped, then cover the pasta with ½ jar of sauce, 1/3 mozzarella, 1/3 ricotta veggie mixture, 1/3 Asiago cheese.
  • Repeat with the same order two more times, being careful to place the sauce strictly on the pasta. 
  • Cover with aluminum foil and bake for 40 minutes then uncover and bake 20 minutes.
  • Remove from the oven and let rest 20 minutes before serving.
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