Delicious Cheesy Lasagna

Recipe Card


  • 1 (28 ounce) can Muir Glen’s Diced Tomatoes
  • 1 cup (8 ounces) baby bella mushrooms, sliced in half
  • 2 large yellow bell peppers, quartered
  • 1 bulb garlic, cloves peeled and separated
  • 1 (12 ounce) bag baby carrots
  • Kosher salt and pepper, to taste
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 dried bay leaf
  • 1 tablespoon fresh rosemary, minced
  • 1/4 cup olive oil, divided
  • 1 shallot, diced
  • 3 garlic cloves, minced
  • 1 pound ground beef
  • 1 (16 ounce) package lasagna noodles, cooked according to the packaging instructions
  • 2 cups shredded mozzarella cheese, plus more to taste
  • 1 (16 ounce) container ricotta cheese


  • Step 1

    Preheat the oven to 425°F. Line two sheet trays with aluminum foil.

  • Step 2

    Toss carrots, mushrooms, bell peppers, garlic, and onion with olive oil. Season well with salt and pepper.

  • Step 3

    Roast for 15-20 minutes or until fork tender.

  • Step 4

    While the vegetables are roasting, add shallot and garlic and brown them lightly in a large pot with olive oil. Add in ground beef and cook until browned, about 8 minutes.

  • Step 5

    Add Muir Glen’s Diced Tomatoes to a blender along with roasted vegetables and blend until smooth.

  • Step 6

    Pour vegetable mixture into the meat mixture. Stir in rosemary, oregano, basil, and bay leaf and let cook for 10-15 minutes on medium low heat. Season to taste.

  • Step 7

    Reduce oven to 375°F. Grease a 9x13 baking dish with olive oil.

  • Step 8

    Start with a light layer of sauce, top with noodles, then ricotta, then mozzarella. Repeat in this order until you reach the top of the dish.

  • Step 9

    Place on a baking tray in case of overflow. Grease one side of aluminum foil and place on top of lasagna greased side down.

  • Step 10

    Bake for 15 minutes covered; 10 minutes uncovered or until desired doneness.

  • Step 11

    Cool for 20-30 minutes to set and serve warm.