vegetarian lasagna

Vegetarian Lasagna

This recipe is courtesy of Mary Dueweke. Mary is currently working at Poppycocks, downtown Traverse City’s first bistro, founded in 1989. Sundays are often spent enjoying homemade dinners with her friends. They all like it when Mary cooks. And we love her vegetarian lasagna recipe!


  • 1 package lasagna noodles
  • 2 medium butternut squash
  • 2 cups ricotta
  • 1 egg
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 bulb fennel
  • 1 large yellow onion
  • 2 tablespoons butter
  • 2 zucchini
  • 1 cup goat cheese crumbles
  • 1 cup grated Parmesan
  • 2 cups spinach


Boil lasagna noodles in salt water until al dente. Set aside. Peel and cube butternut squash. Boil until tender. Puree in a food processor until smooth. Set aside. In a small bowl combine ricotta, egg, 2 teaspoons salt and 2 teaspoons pepper. Set aside. Julienne fennel and onion. Caramelize in butter on medium-low heat in a sauté pan. Set aside.Thinly slice zucchini on an angle. Set aside. Lightly grease a glass 9×13 pan. Line bottom of the pan with one layer of lasagna sheets. Alternate layering noodles, ricotta, squash puree, veggies and ricotta and goat cheese until everything is used up. Top with grated Parmesan. Cover in foil and bake in oven at 350 degrees for 45 minutes. Uncover and broil on high for 5 minutes until cheese bubbles and browns. Note: This recipe is meant to be adjusted to your taste. Love goat cheese? Use more! Don’t like zucchini, but have mushrooms on hand? Swap them!

Photo(s) by Dave Weidner