Vegetable Lasagna

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Cook noodles according to package directions.
3. 3
   Drain and lay flat on a sheet of aluminum foil.
4. 4
   Heat olive oil in a large skillet over medium heat.
5. 5
   Add onions and garlic and cook for a minute.
6. 6
   Add diced red peppers and saute for another minute or so.
7. 7
   Add squash and mushrooms and cook for a few minutes.
8. 8
   Pour in wine, add salt, pepper, and red pepper flakes, and stir.
9. 9
   Pour in tomatoes.
10. 10
    Use hands to squeeze/crush them.
11. 11
    Stir to combine and let simmer for 20 minutes or so.
12. 12
    Stir in chopped parsley.
13. 13
    In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
14. 14
    To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan.
15. 15
    Layer four cooked noodles in the pan, slightly overlapping them if necessary.
16. 16
    Spread 1/3 of the ricotta mixture on the noodles.
17. 17
    Top the ricotta mixture with mozzarella slices.
18. 18
    Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
19. 19
    Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
20. 20
    Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes.
21. 21
    Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
22. 22
    Serve with crusty French bread.