thepioneerwoman
Vegetable Lasagna
If you're looking for a family dinner that's easy to make, this vegetable lasagna is a perfect choice. Even your pickiest eaters will love this cheesy pasta bake!
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
3
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.
garlic4 cloves(28-ounce) whole tomatoes1 can
4
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
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
6
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
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
8
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
Serve with crusty French bread.
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