About the Recipe
This farmer's market layered pasta is a celebration of seasonal abundance, transforming fresh, local ingredients into comfort food that feels both rustic and elegant. The genius lies in the dual-sauce approach: a velvety white sauce that features fresh herbs, creamy cheeses, and seasonal vegetables, paired with a robust red sauce bursting with ripe tomatoes, perhaps some bell peppers, zucchini, or whatever gorgeous vegetables caught your eye at the market that week.
The beauty of this dish is how it adapts to whatever treasures you bring home from your farmer's market haul. Peak summer might mean layers studded with fresh basil, sweet corn, and juicy tomatoes, while fall could bring roasted butternut squash, sage, and hearty greens into the mix. The white sauce provides a creamy canvas that lets delicate flavors shine, while the red sauce adds brightness and acidity that cuts through the richness.
Each layer builds on the last, creating a harmonious blend where the pasta acts as a perfect vehicle for all those fresh, seasonal flavors. The alternating sauces create visual drama when you slice into it—beautiful stripes of red and white that hint at the complex flavors within. It's the kind of dish that makes everyone at the table pause and appreciate both the colors and the amazing aroma wafting up from their plates.
What makes this particularly special is how it bridges the gap between using up those gorgeous farmer's market finds before they go bad and creating something that feels special enough for company. It's meal prep and fine dining rolled into one, proving that the best family dinners often come from embracing what's fresh, local, and seasonal. Plus, the clever name change might just convince certain skeptical family members to give it a try—sometimes presentation is everything!
Ingredients
1 to 2 16 oz. jars of Alfredo sauce, approximately 3 cups (or homemade béchamel)
1 box oven-ready lasagna sheets, about 9 - 12 sheets
1 zucchini, chopped
1 yellow squash, chopped
2-3 carrots (about 1 1/2 cups), chopped
1 1/2 cups chopped mushrooms
1 sweet onion, chopped
2 cloves garlic, minced
1 24 oz. jar Marina sauce
1 Tbs. Aglio Olio seasoning (or Italian Seasoning)
1 tsp. red pepper flakes
1 container of ricotta cheese (part-skim), approximately 2 cups
1 egg
1 1/2 Tbs. fresh parsley, minced
1/2 cup grated parmesan cheese
1 16 oz. log fresh mozzarella cheese (or 4 cups shredded mozzarella)
1 - 2 cups fresh baby spinach
1 Tbs. fresh oregano
1 Tbs. fresh basil
Instructions
Step 1
Set the oven to 350 degrees and grease or spray a 9 x 13 baking pan.
Step 2
Sauté zucchini, squash, onions, and carrots in 1-2 tablespoons of olive oil over medium-high heat. After five minutes, add mushrooms and cook for an additional 3-4 minutes. Incorporate garlic and continue cooking for another 1-2 minutes.
Step 3
Season with Agio Olio, salt, and pepper, and combine with the vegetables until fragrant. Add the marinara sauce and let it simmer on medium heat for 10 minutes. As the sauce cooks, combine ricotta, egg, parsley, salt, pepper, and 1/2 cup of grated Parmesan cheese in a separate bowl.
Step 4
Begin by spreading about 1/3 to 1/2 cup of Alfredo sauce on the bottom of the pan, then place lasagna sheets over the sauce. Once the sauce is ready, spread 2 cups of the vegetable/sauce mixture over the sheets. Add spoonfuls of the ricotta mixture over the sauce, approximately a cup. Sprinkle mozzarella cheese, or if using a log, tear pieces from 1/3 of the log and distribute them evenly. Add a layer of fresh spinach, about a cup, as the final layer. Start the next layer with lasagna sheets, then add 1/3 to 1/2 cup of Alfredo sauce, and repeat all the components.
For the final layer, place lasagna sheets on top, then spread the remaining Alfredo sauce over them. Sprinkle grated parmesan, the rest of the mozzarella, and chopped fresh oregano, basil, and any leftover parsley on top.
Step 5
Wrap with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for an additional 15 minutes. Broil on low for the final few minutes to brown the top.
Take out of the oven and let it sit for 10 to 15 minutes. Cut into equal portions. Serve with additional marinara sauce and parmesan cheese.
Notes
Simplified beginning - This recipe is slightly simplified by using jarred Alfredo and Marinara sauce. However, you are welcome to prepare your own.
Vegetable options - Feel free to include or exclude any fresh vegetables you find at the farmer's market, such as Roma tomatoes, kale, or bell peppers.
