Vegetable Lasagna Recipe
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RECIPE INGREDIENTS <r /><r />• 14 lasagna noodles (2 extra for filling in holes)<r />• 2 tablespoons extra-virgin olive oil<r />• 1 cup (140 grams) chopped onion<r />• 1 tablespoon minced garlic, (3 cloves)<r />• 1/8 teaspoon crushed red pepper flakes, or more to taste<r />• 2 medium zucchini, cut into 1/2-inch pieces<r />• 2 medium yellow squash, cut into 1/2-inch pieces<r />• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup<r />• 1 (28-ounce) can crushed tomatoes<r />• Generous handful fresh basil leaves, chopped<r />• One (15-ounce) container ricotta cheese or cottage cheese<r />• 2 large eggs<r />• 2 ounces (60 grams) parmesan cheese, grated, about 1 cup<r />• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded<r />• Salt and fresh ground black pepper, to taste<r />
RECIPE INGREDIENTS <r /><r />• 14 lasagna noodles (2 extra for filling in holes)<r />• 2 tablespoons extra-virgin olive oil<r />• 1 cup (140 grams) chopped onion<r />• 1 tablespoon minced garlic, (3 cloves)<r />• 1/8 teaspoon crushed red pepper flakes, or more to taste<r />• 2 medium zucchini, cut into 1/2-inch pieces<r />• 2 medium yellow squash, cut into 1/2-inch pieces<r />• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup<r />• 1 (28-ounce) can crushed tomatoes<r />• Generous handful fresh basil leaves, chopped<r />• One (15-ounce) container ricotta cheese or cottage cheese<r />• 2 large eggs<r />• 2 ounces (60 grams) parmesan cheese, grated, about 1 cup<r />• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded<r />• Salt and fresh ground black pepper, to taste<r />