Ingredients
- 14 lasagna noodles (2 extra for filling in holes)
- 2 tbsp extra virgin olive oil
- 1 cup (140 grams) chopped onion
- 3 garlic cloves, minced
- 1/8 tsp crushed red pepper flakes, or more to taste
- 2 medium zucchini, cut into 1/2-inch pieces (about 1/2 pound)
- 2 medium yellow squash, cut into 1/2-inch pieces (about 1/2 pound)
- 1(12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces
- 1 heaping cup
- 1 (28-ounce) can crushed tomatoes
- generous handful fresh basil leaves, chopped
- 1 (15-ounce) container part-skim ricotta cheese or cottage cheese
- 2 Large eggs
- 2 ounces (60 grams) parmesan cheese, grated (about 1 cup)
- 8ounces (230 grams) low-moisture mozzarella cheese, shredded
- salt and fresh ground black pepper, to taste
How to Make Vegetable Lasagna
Let it rest for 10 minutes before serving. |