Real Recipes From Real Home Cooks ®
Vegetable Lasagna Recipe
"Why we love this recipe. We love lasagna and this one is no different. 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. What you need to know. 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. Equipment you’ll need. A chef’s knife, 13-inch by 9-inch baking dish, large pot, large frying pan with sides, small bowl, spoon, measuring cups and spoons and aluminum foil...."
INGREDIENTS
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14lasagna noodles (2 extra for filling in holes)
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2 tablespoons extra-virgin olive oil
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1 cup (140 grams) chopped onion (1/2 large onion)
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3 garlic cloves , minced
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1/8 to 1/4 teaspoon crushed red pepper flakes
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2 medium zucchinis, cut into 1/2-inch pieces (500 grams or 4 cups)
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2 medium yellow squash, cutinto 1/2-inch pieces (500 grams or 4 cups)
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12 ounce jar roasted red peppers, drained and cutinto 1/2-inch pieces (1 heaping cup or 215 grams)
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1 (28 ounce) can crushed tomatoes
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Generous handful fresh basil leaves, chopped
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One 15-ounce (425 grams) container whole-milk ricotta cheese (substitute: cottage cheese)
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2 large eggs
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2 ounces (57 grams) parmesan cheese , grated (1 cup)
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8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded
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Salt and freshly ground black pepper to taste
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