Easy Vegetable Lasagna Recipe - How to Make Fresh Vegetable Lasagna

We're Adam and Joanne from inspiredtaste.net and welcome to our kitchen. Today we are making our fresh vegetable lasagna. Heat your oven to 350 degrees F. Then lightly oil or spray a 13 inch by 9 inch baking dish with non-stick cooking spray. Fill a large pot with water, add some salt and a little bit of oil. We don't usually add oil to pasta water, but in this case it helps the lasagna noodles from sticking to each other. Bring it to a boil. While the water comes to a boil, you can prepare the vegetables. We need about half an onion, 2 zucchini and 2 yellow squash, 3 cloves of garlic and 1 12 oz jar of roasted red peppers or 2 home roasted red peppers. Chop everything into half inch pieces and mince the garlic. Once the water is boiling, add 14 lasagna noodles. You should only need 12, but we always add 2 to fill any holes. When the pasta is floppy with a little crunch, drain then lay flat on a sheet of aluminum foil. This will keep them from sticking to one another. Now for the sauce. You can do this at the same time as cooking the pasta. Heat some olive oil in a large pan over medium heat. Add the onion and cook until translucent. This takes about 5 minutes. Next throw in the garlic, a pinch of red pepper flakes, zucchini and the yellow squash. Add a pinch of salt and cook until the vegetables have softened but still have a little crunch. Now add the roasted red peppers as well as a 24 oz can of crushed tomatoes. Season with a little more salt and bring to a low simmer. You want the sauce to simmer until thickened. To finish it off, tear in a handful of basil. For the cheese layer in the middle, combine ricotta cheese or cottage cheese, 2 eggs and a half teaspoon of salt. We'll also need some grated cheese. We like to use about 2 oz of parmesan and 8 oz of mozzarella cheese. Here we're actually using part skim cheese, but it's up to you. It's time to assemble. Here's how we do it. Spoon just enough vegetable sauce into the baking dish to lightly cover the bottom. Arrange 4 noodles on top. Spread about half of the ricotta mixture over the noodles, then sprinkle with a third of the grated cheese. Top that with about a third of the vegetable mixture. Add another layer of noodles and repeat with the remaining ricotta and vegetables. To finish, add a final layer of noodles, vegetables and grated cheese. To bake the lasagna, cover loosely with aluminum foil and bake about 20 minutes in the oven. Uncover and bake another 15 minutes until the cheese is crusty around the edges. To make the cheese golden brown and bubbly, just slide under the broiler for about 2 minutes. Let cool for 15 minutes or so, then enjoy!