Vegetable Lasagna

This comforting Vegetable lasagna has layers of three types of melted cheeses, pasta, garden-fresh mushrooms, carrots, tomatoes and two kinds of roasted squash, this blend of delightful flavors will have your taste buds doing their happy dance!

Here's what you will need: Zucchini Yellow squash Onion Olive oil Garlic Carrots Red bell pepper Mushrooms No-boil lasagna noodles Can diced tomatoes Tomato puree Sugar Basil Oregano Balsamic vinegar  Ricotta cheese Shredded mozzarella  Egg Garlic powder  Parmesan cheese Mozzarella cheese slices

Step 1: Preheat oven to 400F 

Step 2: Coarsley chop one zucchini and one yellow squash; place in a bowl with one tablespoon of olive oil and toss. Pour out on a baking sheet and roast for twenty five minutes. Remove from oven and set aside. 

Step 3: Add the remaining three tablespoons of olive oil to a large skillet or dutch oven over medium heat. When the oil is hot, add the onion and cook for four to five minutes or until the onion is tender.  Add the garlic and cook for thrity seconds. Add the carrots, red pepper, mushrooms, and roasted squash and cook for ten minutes. Stir occasionally.

Step 4:   Add the canned tomatoes, tomato puree, sugar, salt and pepper and mix well. Turn the heat down to medium-low, cover, and simmer for ten minutes.  Add in the basil, oregano, and balsamic vinegar. Cover and simmer for an additional ten minutes.  Remove from heat and set aside.

Step 5: Combine the ricotta, one and one half cups of the mozzarella cheese, the egg, and garlic powder in a medium sized bowl and mix well.

Step 1: To assemble and bake: Preheat the oven to 350F and spray a nine by thirteen inch baking dish with cooking spray.

Step 2: Place one half cup of  tomato-vegetable mixture in the bottom of the dish and spread out evenly. 

Step 3: Top with a layer of noodles.  Add one-half of  the remaining tomato-vegetable mixture and spread out evenly.

Step 4: Top with another layer of noodles.  Add the cheese mixture and  spread out evenly.

Step 5: Add another layer of noodles and the remaining tomato-vegetable mixture. 

Step 6: Top with the mozzarella cheese slices.

Step 7: Thinly slice the remaining zucchini and yellow squash and arrange evenly over the top. 

Step 8: Sprinkle the remaining mozzarella cheese and parmesan cheese evenly over the top.

Step 9: Bake for thirty five to fourty five minutes or until bubbly. Remove from oven and let sit for about ten minutes to firm up. Serve immediately.

Notes: I use no-boil lasagna noodles in this recipe because it does have so many moving parts, however, feel free to use regular noodles you cook, if you like.

Featuring delicious recipes with a Southern flair that are quick, easy, and PERFECT to share with family and friends.