• 9-ounce package oven ready lasagna noodles
• (I used barilla and there will be leftovers)
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 whole red bell pepper, seeded and diced
• 12-ounces mushrooms, chopped
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 (14-ounce) can petit diced tomatoes
• 1/4 cup white wine or vegetable broth
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 15 ounces whole milk ricotta cheese
• 1 egg
• 1/4 cup freshly grated Parmesan cheese
• 1/8 teaspoon kosher salt
• 8 ounces mozzarella cheese, shredded

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minutes. Add diced red peppers and sauté for another minute.

Add mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in wine (or vegetable broth), 1/4 teaspoon kosher salt, pepper, and red pepper flakes.

Stir.Pour in diced tomatoes and stir to combine. Let simmer for 20-30 minutes. Stir in chopped parsley.

In a medium sized bowl combine ricotta cheese, egg, Parmesan cheese and 1/8 teaspoon kosher salt.

Butter an 8x8 baking dish. To assemble, spread a little of the vegetable sauce in the bottom of the baking dish.

Lay 3 oven ready lasagna noodles, slightly overlapping, over the sauce. Spread 1/3 of the ricotta mixture on the noodles.

Top with a 1/3 of the shredded mozzarella cheese. Spoon a little less than 1/3 of the veggie sauce mixture over the mozzarella.

Repeat the layering two more times, ending with the vegetable sauce and a good sprinkling of Parmesan.

Cover baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes.

Remove from oven and let stand for 10 minutes before cutting.

Garnish with freshly grated Parmesan cheese and a sprinkle of red pepper flakes

by Pak101.com (few years ago!) / 925 views