Cheesy and Saucy Three-Pasta Lasagna

Cheesy and Saucy Three-Pasta Lasagna


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Penne, vermicelli, and lasagna pasta are layered between a hearty tomato sauce and ricotta cheese in this twist on the classic lasagna dish. If you'd like to add a little meat to your lasagna, brown 1 lb. of ground beef and mix it with the vegetables.

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Serving Size / Yield

8-10 servings


  • 1 Medium Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 C. White Button Mushrooms, sliced
  • 1/2 C. Vegetable Broth
  • 15 oz. can Tomato Sauce
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Basil
  • 5 oz. Lasagna Pasta, cooked and drained
  • 5 oz. Penne Pasta, cooked and drained
  • 5 oz. Vermicelli Pasta, cooked and drained
  • 16 oz. Ricotta Cheese
  • 12 oz. Shredded Mozzarella Cheese

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Preheat oven to 350 degrees. Lightly spray a 9x13" baking dish with nonstick cooking spray. In a large skillet over medium-high heat, add the onion, garlic and mushrooms, and cook for about 10 minutes until tender. Pour in vegetable broth and tomato sauce, and simmer until sauce is thickened. Stir in thyme and basil. Spread a thin layer of the tomato sauce on bottom of pan, then layer atop it one-third of the lasagna slices, one-third of the penne and vermicelli, one-third of the ricotta, one-third of the mozzarella, and one-third of the sauce. Repeat layering process two more times. Bake lasagna for 30 minutes until bubbling.

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