Lasagna Primavera

Name: Lasagna Primavera
Ingredients: 2 carrots Shredded; 1 onion Chopped; 2 cloves garlic Minced; 1 teaspoon creole seasoning Cajun/; 1 tablespoon olive oil; 1 ricotta cheese ct,, 15 Oz; 2 eggs; 1/4 cup grated Parmesan cheese; 1 tablespoon italian seasoning; 12 ounces lasagna noodles Uncooked; 16 ounces sliced mushrooms; 2 yellow squash smalls, About 1/2 Lb., Thinly Sliced; 8 ounces shredded Italian cheese blend Divided; 1 cup vegetable Or Chicken Broth

14 ingredients

4 steps

Ingredients

2 carrots Shredded
1 onion Chopped
2 cloves garlic Minced
1 teaspoon creole seasoning Cajun/
1 tablespoon olive oil
1 ricotta cheese ct,, 15 Oz
2 eggs
1/4 cup grated Parmesan cheese
1 tablespoon italian seasoning
12 ounces lasagna noodles Uncooked
16 ounces sliced mushrooms
2 yellow squash smalls, About 1/2 Lb., Thinly Sliced
8 ounces shredded Italian cheese blend Divided
1 cup vegetable Or Chicken Broth

Directions

1

In medium nonstick skillet over medium-high heat, cook carrot, onion, garlic, and seasoning in oil, stirring occasionally, until vegetables are tender, about 5 minutes.
2

In medium bowl, stir together ricotta, eggs, parmesan, and Italian seasoning.
3

Coat 9x13-inch baking dish with nonstick cooking spray.
4

Layer ingredients in pan as follows; 4 lasagna noodles, breaking as needed; half of the mushrooms; half of the squash; half of the carrot mixture; 2/3 c of the shredded cheese; 4 lasagna noodles; rema