Amazing Veggie Lasagna
This delicious veggie lasagna is packed with three cheeses, onions, zucchini, squash, peppers, and spaghetti sauce.
Ingredients
- 1 box lasagna noodles
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 small onion chopped
- 1/8 tsp crushed red pepper flakes
- 2 zucchinis sliced then cut into fours
- 2 yellow squash sliced then cut into fours
- 12 oz jar roasted red peppers drained and cut into small pieces (same size as veggies)
- 1 28 oz jar of spaghetti sauce
- a handful of fresh basil leaves torn and chopped
- 2 eggs
- 15 oz ricotta cheese or cottage cheese I used ricotta
- 2 oz parmesan cheese grated
- 8 oz mozzarella cheese shredded
- salt and pepper to taste
Instructions
- Preheat over to 350 degrees. Adding non-stick baking spray to a 9x13 casserole dish.
- Cook lasagna noodles according to box directions, drain and set aside.
- While noodles are cooking, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, then add zucchini, squash, red pepper flakes and salt (to taste). Cook 5-7 minutes or until the vegetables start to brown.
- Add roasted red peppers and Bertolli Tomato and Basil sauce. Let simmer for 5-7 minutes, then add basil and season with salt and pepper (to taste).
- Mix ricotta cheese, eggs and 1/2 tsp of salt to a mixing bowl until combined, set aside.
- Time to build the lasagna! Make a thin layer of veggie mixture on the bottom of the dish, layer with noodles (may take 3 or 4, depending on your dish shape), then ricotta cheese mixture, a layer of parmesan cheese, a layer of mozzarella cheese, more veggie mixture and continue building until ingredients run out, ending with mozzarella on top.
- Cover the dish with aluminum foil (loosely) and bake for 20 minutes, then uncover and bake another 15 minutes or until the lasagna starts to bubble. Place under a broiler to get a nice golden brown cheese on top!