Substitute vegetables as desired. Thinly sliced eggplant is a great addition. If you have tomato sauce, skip the can of tomatoes, wine and parsley to the cooked vegetables, and layer your sauce and vegetables separately onto the noodles. Serves 12.
10 ounces lasagna noodles
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 whole red bell pepper, diced
4 whole squash (yellow or zucchini), diced
24 ounces white mushrooms, chopped
½ cup white wine
½ teaspoon kosher salt (to taste)
Freshly ground black pepper
½ teaspoon red pepper flakes
1 can (28 ounce) whole tomatoes
¼ cup fresh parsley, chopped (to taste)
30 ounces ricotta
2 whole eggs
½ cup grated Parmesan, plus extra for sprinkling
¼ teaspoon kosher salt
1 pound thinly sliced mozzarella
Preheat oven to 350 degrees. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
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.
Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt and pepper. 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 some of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little of the veggie/sauce mixture over the mozzarella. Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
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 serving.
— Recipe adapted from thepioneerwoman.com