With lots of vegetables including zucchini, summer squash and roasted red peppers the lasagna is flavorful, but not at all heavy. We really do not miss the meat. Add your favorite vegetables to this — mushrooms, spinach or carrots would be great. When you cook the zucchini and squash try not to overcook them — you want them to be tender, not mushy.
Category: Main Dish
Cuisine: not set
14 lasagna noodles (2 extra for filling in holes)
2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion (1/2 large onion)
3 garlic cloves minced
1/8 teaspoon crushed red pepper flakes or more to taste
2 medium zucchini, cut into 1/2-inch pieces (about 1/2 pou
2 medium yellow squash, cut into 1/2-inch pieces (about 1/
One (12-ounce) jar roasted red peppers drained and cut into 1/2-inch pieces, 1 heaping cup
1 can crushed tomatoes
Generous handful fresh basil leaves chopped
One (15-ounce) container part-skim ricotta cheese
2 large eggs
2 ounces (60 grams) parmesan cheese grated (about 1 cup)
8 ounces (230 grams) low-moisture mozzarella cheese, shred
Salt and fresh ground black pepper to taste
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)