Vegetable Lasagna Recipe - Very Flavorful

Dice 1 medium onion and chop 3 cloves of garlic.

Cut 2 medium zucchini and 2 medium yellow squash into little cubes, removing most of the seeds from the yellow squash if desired.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and sauté the onions for about 3 minutes until translucent.

Add the chopped garlic, yellow squash, and zucchini to the skillet and sauté for another 5 to 6 minutes until they still have a little bite.

Sprinkle in 1/2 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper, along with 1/2 teaspoon of Italian seasoning, and mix well.

Add a 28 oz can of tomato sauce to the skillet and simmer for about 4 to 5 minutes on medium-low heat.

Shred 16 oz of mozzarella cheese and set aside.

In a bowl, combine 32 oz of ricotta cheese with 1 scrambled egg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and blend together.

In a greased baking dish, add a layer of sauce from the skillet, then layer lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the mozzarella cheese, and a sprinkle of 1/2 cup of parmesan cheese.

Add a layer of the vegetable sauce mixture, then repeat the layering process two more times, finishing with a layer of sauce and topping with remaining mozzarella and parmesan cheese.

Cover the baking dish with foil and bake in a preheated 400°F oven for 20 minutes.

Remove the foil and bake for an additional 15 to 20 minutes until the top is browned.

Let the lasagna rest for about 5 minutes before cutting and serving.

Equipment Needed

Spice Level:

Dietary