Use the olive oil you drain from your sun-dried tomatoes as the oil used to saute the vegetables.

Equipment Needed

Measuring cups and spoons, food processor, mandolin (a sharp knife will do if you don't have this), thick bottomed pot, whisk, spatula, knife, cutting board, large mixing bowl, aluminum foil and a lasagna pan


Peel wash and chop the carrots, celery, onions and peppers and place them in a thick bottomed pot. Place the pot on the stove on medium-high heat with olive oil and salt and pepper to taste.

Mince the garlic and add it to the pot of cooking vegetables. Continue cooking until the vegetables are slightly brown and caramelized. Remove half of the vegetables from the pot and place them in a bowl, leave the remaining half in the pot.

Place the mushrooms in a food processor and pulse until they are the consistency of ground beef, remove them from the food processor and transfer into the pot of vegetables.

Put the baby spinach in the food processor and repeat the same process. Add the spinach to the pot of vegetables.

Take the cooked vegetables that were set aside and place them in the food processor. Puree them into a smooth paste and add this to the pot of vegetables.

Add the can of tomatoes, the GoodLife Kitchen herb pesto and the sun dried tomatoes to the pot. Stir thoroughly to combine and simmer on medium-low heat for 15 minutes, stirring often with a spatula to avoid sticking and burning.

Preheat your oven to 350°. While the pot simmers shred the cheese and slice the zucchini lengthwise on the mandolin about a 1/4" thick.

Using a ladle, evenly distribute the sauce into the bottom of your lasagna pan. Layer pasta on top followed by another layer of sauce. Next, layer 1/4 of the mozzarella and the parmigiana followed by a layer of zucchini.

Repeat this process until you are out of ingredients, making sure to have enough sauce to cover the last layer of pasta as this will help it from drying out and burning in the oven.

Cover lasagna with aluminum foil and place in the oven for 90 minutes. Let cool for 30 minutes, portion into 12 pieces and enjoy!