Ingredients

The following ingredients have 4 Servings
  • 9 ounces lasagna noodles (no-boil is easier to use )
  • 24 ounces Marinara sauce (we love Rao's )
  • 2 tbsps extra virgin olive oil
  • 1 medium zucchini
  • 1 sweet onion
  • 1 medium yellow squash
  • 16 ounces ricotta
  • 16 ounces cottage cheese
  • 1 egg
  • 2 cups Italian Cheese blend
  • 1 tsp Italian Herb Spice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt

Instruction

  • In a skillet, frying pan, or wok, heat your olive oil and then add your sliced veggies, and spices in.  
  • Cook vegetables until just tender, but not mushy.  
  • Drain any excess liquid out of the pan before layering veggies into the casserole dish. 
  • In a bowl, combine the egg, cottage and ricotta mixture.
  • Layer a deep casserole baking dish with lasagna noodles, a layer of cheese mixture, veggies, sauce, and shredded cheese; repeat twice making two layers. 
  • Add remaining one cup of shredded cheese to the top of veggie lasagna and bake for 30 minutes at 350 degrees fahrenheit.  
  • After lasagna has baked, allow it to rest for at least 1 hour so that you will be able to cut nice slices from it. If you don't mind having perfect slices, you can eat it right away!
  • Serve with a salad and garlic bread.