Farmer’s Layered Veggie Pasta Dish

Servings: 6

If there’s someone in the crowd who wants a meat protein, you can easily layer in a few slices of deli ham and garnish with a few diced pieces (as we did for this photo).



2 cups Ricotta cheese, farm-made if possible
2 cups shredded fresh Mozzarella di Bufala cheese
1 fresh farm egg
1 (9-ounce) package lasagna noodles
6 to 8 cups fresh tomato sauce
2 medium leeks, white part only, finely chopped
2 tablespoons olive oil
2 small sliced zucchini
1 large carrot, grated
1 cup chopped fresh market baby Swiss chard or spinach
Parmesan cheese
Chopped Italian flat-leaf parsley

Farmer’s Layered Veggie Pasta Dish recipe 


Mix the Ricotta with half of the Mozzarella. Add the egg and season with salt and pepper if desired. Cook the pasta noodles. Preheat the oven to 350 degrees. In a small non-stick skillet coated with Teflon™ non-stick, heat the oil and sauté the leeks until tender, about 3 minutes.

Spread 1-1/2 cups of the tomato sauce into a 9x11-inch baking dish coated with Teflon™ non-stick. Cover with a layer of noodles, followed by the cheese mixture, one-third each of the zucchini, carrot, and Swiss chard. Add another layer of sauce and noodles and repeat layering, ending with the remaining Mozzarella. Bake 30 to 35 minutes or until hot and bubbly. Sprinkle with Parmesan cheese and serve garnished with parsley.

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