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Vegetable Lasagna

10 ounces, weight Lasagna Noodles
2 Tablespoons Olive Oil
1 whole Medium Onion
4 cloves Garlic
1 whole Red Bell Pepper, Diced
24 ounces, weight White Mushrooms, Chopped
4 whole Squash (yellow Or Zucchini), Diced
1 can (28 Ounce) Whole Tomatoes
1/2 cup White Wine
1/4 cup Fresh Parsley, Chopped (more To Taste)
1/2 teaspoon Kosher Salt (more To Taste)
Freshly Ground Black Pepper
1/2 Teaspoon Red Pepper Flakes
30 ounces, weight Ricotta Cheese
2 whole Eggs
1/2 cup Grated Parmesan
1/4 teaspoon Kosher Salt
Freshly Ground Black Pepper
1 pound Thinly Sliced Mozzarella Cheese
Extra Parmesan Cheese, For Sprinkling

1. Preheat oven to 350 degrees.

2. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.

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

4. Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

5. In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.

6. 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.

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

8. 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.

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