Ingredients
The following ingredients have 12 Servings
- 10 oz. weight lasagna noodles
- 2 tbsp. olive oil
- 1 whole medium onion
- 4 cloves garlic
- 1 whole red bell pepper, diced
- 24 oz. weight white mushrooms, chopped
- 4 whole squash (yellow or zucchini), diced
- 1 can (28-ounce) whole tomatoes
- 1/2 c. white wine
- 1/4 c. fresh parsley, chopped (more to taste)
- 1/2 tsp. kosher salt (more to taste)
- Freshly ground black pepper
- 1/2 tsp. red pepper flakes
- 30 oz. weight ricotta cheese
- 2 whole eggs
- 1/2 c. grated Parmesan
- 1/4 tsp. kosher salt
- 1 lb. thinly sliced mozzarella cheese
- Extra Parmesan cheese, for sprinkling
Instruction
- Preheat oven to 350 degrees.
- Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
- Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
- In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
- To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
- Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
- Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
- Serve with crusty French bread.
