Garden Fresh Vegetable Lasagna

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Yields 8 Servings

  • 6 cloves garlic
  • 1 white onion
  • 1 Serrano or jalapeno pepper remove seeds for less heat
  • 2 banana peppers
  • 1 pablano pepper
  • 1 green bell pepper
  • 1 eggplant
  • 2 cups chopped Swiss chard can substitute spinach or kale
  • 1/2 cup chopped basil
  • 2 cups ricotta cheese
  • 1 egg
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp olive oil
  • 1 cup vegetable stock
  • 1 jar favorite marinara sauce
  • 1 ball fresh mozzarella
  • 1 package lasagna noodles


  1. Heat oven to 350 degrees.
  2. Boil lasagna noodles according to package instructions, drain, and set aside.
  3. Chop garlic, onion, Serrano, banana, pablano, and green peppers, eggplant, and Swiss chard.
  4. Heat 1 Tbsp. cooking oil on medium heat.
  5. Saute garlic, onion, and Serrano pepper for 4-5 minutes, or until translucent.
  6. Add the eggplant and generous pinch of salt and pepper and saute for 5 more minutes, stirring occasionally.
  7. Deglaze with 1/2 cup cooking stock.
  8. Add all the peppers and saute for 5 more minutes, stirring occasionally.
  9. Deglaze with another 1/2 cup cooking stock.
  10. Add Swiss chard and cook for another 2 minutes, or until wilted. Set aside.
  11. Mix ricotta, egg, and generous pinch of salt and pepper in a small bowl. Set aside.
  12. Coat the bottom of baking pan with 1 Tbsp. cooking oil.
  13. Pour 1/2 cup jarred marinara sauce onto bottom of baking pan.
  14. Add 1 layer of lasagna noodles to pan. Spread half the ricotta mixture evenly on top of noodles. Add half the sauteed vegetables on top of that and then half the marinara sauce on top of that. Repeat.
  15. Cut fresh mozzarella into slices and place across top of lasagna.
  16. Cover the pan with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes.
  17. Add 1/2 cup chopped basil on top of lasagna when finished cooking.

Recipe from The Rustic Foodie, 2016