08/19/2026
What do you call a fake noodle? An impasta! đ
Luckily, thereâs nothing fake about this dish! Elizabeth whipped up this original lasagna recipe tonight, loaded with fresh veggies straight from the farmâincluding a unique mix of Black Beauty and Turkish Orange eggplants. She sautĂ©ed them all together with sweet corn, zucchini, and mushrooms before layering them with 3 full cups of creamy Alfredo sauce, finishing it off with a classic tomato top layer. Itâs comforting, easy to make, and a delicious way to enjoy local produce!
Ingredients
9 oven-ready lasagna sheets
5 eggplants total: 1 Black Beauty & 4 small Turkish Orange eggplants, diced
1œ small zucchini, diced
1â2 cups fresh corn kernels (boiled on the cob first)
1 can of mushrooms, diced
2 tbsp cooking oil (for sautéing)
3 cups Alfredo sauce total:
1 jar store-bought Alfredo sauce
1 batch prepared Bulk Barn Alfredo mix (1/3 cup Alfredo powder whisked with 1/2 cup milk & 1/2 cup water)
1 cup Tomato sauce (reserved for the top layer)
2â4 cups shredded cheese (Mozzarella or a favorite blend)
Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Boil your corn cobs for 10 minutes. While the corn cooks, dice the Black Beauty and Turkish Orange eggplants, zucchini, and mushrooms, keeping them separated. Once the corn has cooled slightly, slice the sweet kernels off the cob. Whisk together your Bulk Barn Alfredo mix according to the package directions and combine it with your jarred Alfredo sauce to make 3 full cups.
SautĂ©e All the Veggies: Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced eggplants and cook for 2 minutes. Add the zucchini and mushrooms, cooking until the zucchini begins to get fork-tender (about 6 minutes). Toss the pre-cooked corn into the pan last and sautĂ© everything together for another 1â2 minutes so all the flavors combine.
Layer the Lasagna:
Spread a thin layer of your combined Alfredo sauce on the bottom of your baking dish.
Add a layer of 3 oven-ready lasagna noodles.
Add a layer of your sautéed vegetable mix (eggplant, zucchini, mushrooms, and corn).
Top with more Alfredo sauce and a handful of shredded cheese (be sure to save plenty of cheese for the final layer!).
Repeat these layers using 3 more noodles for the middle layer.
The Signature Top Layer: Top with your final 3 lasagna sheets, spread 1 cup of tomato sauce evenly over the noodles, and smother it with the remaining shredded cheese.
Bake: Cover the dish tightly with foil and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes until bubbly. (Pro tip: Broil for the last 2â3 minutes if you love a golden, crispy cheese crust!)
Courtis Family Farms
Where Family & Nature Thrive!
