This is a fantastic sauce to use for Vegetarian Lasagna, to simply pour over pasta or your choice, or make a loaded veggie baked potato. Also works well as a make ahead and freeze for later!

Vegetarian Chunky Sauce

Vegetarian chunky sauce great for veggie lasagna, over pasta, or a baked potato
Course: Main Course
Cuisine: Italian
Keyword: vegetarian
Servings: 8
Calories: 145kcal


  • 2 Tbsp Unsalted Butter
  • 1 Yellow Sweet Onion diced
  • 6 oz Pinot Grigio White Wine or vegetable stock
  • 6 oz Tomato Paste
  • 4 Garlic Cloves
  • 20 oz San Marzano Tomatoes Whole Peeled Tomatoes
  • 1 Tbsp Balsamic Vinegar
  • 1 Butternut Squash diced
  • 1 lb Baby Belle Mushrooms diced
  • 1 tsp Basil Spice
  • 1 tsp Thyme Spice
  • 1 tsp Rosemary Spice
  • 1 tsp Black Pepper
  • 1 Cup Water


  • Saute onions in butter over medium/high heat in large sauce pan until just starting to brown
  • Add white wine and simmer until almost completely evaporated
  • Add tomato paste, garlic, and San Marzano tomatoes, smashing tomatoes and stirring to combine
  • Add remaining ingredients and stir to combine
  • Reduce heat to low simmer and continue cooking until squash is tender


Calories: 145kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 191mg | Potassium: 962mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10463IU | Vitamin C: 33mg | Calcium: 93mg | Iron: 2mg
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