Vegetable Lasagna

Instructions

1. 01

   Preheat oven to 350 degrees.

2. 02

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

3. 03

   Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute 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. 04

   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. 05

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

6. 06

   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. 07

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

8. 08

   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.

9. 09

   Serve with crusty French bread.