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“Although it is not listed in the cheese mixture ingredients you may also add in one slightly beaten egg if desired --- to save some time and to further increase the flavor I strongly suggest to prepare the sauce up to 1-3 days ahead, just warm before using in the recipe, preparing ahead will allow the flavors to "ripen" and intensify you will really notice a difference in flavor if made ahead.”
1hr 35mins

Ingredients Nutrition


  1. Grease a 13 x 9-inch baking pan.
  2. For the sauce (this is strongly recommended to make 1-3 days in advance and refrigerate) heat olive oil in a large skillet over medium-high heat.
  3. Add in onion, chopped garlic, basil, oregano and chili flakes; saute for 3 about minutes.
  4. Add in zucchini, sliced mushrooms, carrots and bell pepper; cook stirring for about 4 minutes.
  5. Add in tomato paste; stir for 1 minute.
  6. Add in crushed and diced tomatoes with juice; bring to a boil over medium heat stirring.
  7. Reduce heat to low and simmer uncovered for 35-40 minutes (season with salt and pepper about halfway through cooking time, DO NOT cover the pot or the sauce will become thin).
  8. In a bowl combine all filling ingredients until well blended.
  10. Remove 2 cups of sauce and set aside (this will go on top of the lasagna after layering).
  11. Spread one-third of the sauce into bottom of the baking dish.
  12. Place 3 cooked noodles over the sauce.
  13. Place HALF of the cheese mixture over the noodles.
  14. Repeat the layers; one-third sauce, 3 noodles, then remaining cheese mixture.
  15. Top with remaining one-third sauce then 3 noodles.
  16. Spread the reserved 2 cups of sauce over the top (covering the noodles).
  17. Sprinkle 1/3 cup grated Parmesan cheese over the top of the sauce.
  18. Cover and bake at 350 degrees F (bottom rack) for 45 minutes.
  19. Uncover and sprinkle 1 cup or more of mozzarella cheese on top then return to oven and bake uncovered for anoth 5-8 minutes.
  20. Allow to rest for 15 minutes or more before slicing.

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