10 minutes
Cook Time
20 minutes
3-4 people
Cooking Level


  • 2 dry pints Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, cut in halves
  • 1 small Pure Flavor® Craft House Collection® Baby Eggplant, thinly sliced
  • 1 box lasagna pasta, broken into 1–2-inch pieces, cooked according to package
  • 1 small zucchini, thinly sliced
  • 16 oz ricotta cheese
  • ½ cup pesto
  • ½ cup shredded Parmesan cheese
  • ⅓ cup fresh basil
  • 3 tbsp olive oil
  • 2-3 tbsp rosemary, oregano or thyme
  • Salt and freshly ground black pepper, to taste


Step 1

Preheat oven to 400°F and grease baking sheet.

Step 2

Brush tomatoes, eggplant and zucchini with oil. Spread out on the prepared sheet and roast for 20 minutes, until lightly golden.

Step 3

Toss pasta with olive oil, salt, pepper and place on a platter with several spoonful’s of ricotta on top.

Step 4

Arrange roasted vegetables over pasta and add more ricotta and pesto.

Step 5

Garnish with Parmesan, basil leaves and other herbs.

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