Garden Lasagna

It's August, the local farmer's markets are full of fresh vegetables and these are the perfect ingredients for this lasagna. Once you complete the chopping, this hearty vegetarian dish comes together quickly with no-boil lasagna noodles and store bought marinara sauce.

Ingredients

2 tsp. olive oil

1 small zucchini, diced into small pieces

1 red pepper, diced into small pieces

1 small yellow squash, diced into small pieces

3 carrots, peeled and diced into small pieces

8 ounces chopped mushrooms

1 onion, diced

1 Tablespoon minced fresh garlic

1 egg

2 tsp dried parsley or 2 Tablespoons fresh parsley

3 Tablespoons fresh chopped basil

15 ounces ricotta cheese

2  cups grated mozzarella cheese

1/2 cup grated Parmesan cheese

24 ounces store-bought marinara sauce

9 no-boil lasagna noodles

Instructions

Preheat oven to 400 degree. Spray a 9x13 inch pan with cooking spray.

In large skillet, heat oil over medium-high heat. Add all the vegetables and cook until tender and lightly browned. When the vegetable are done cooking, stir  in marinara sauce,

In a separate bowl, mix together egg, parsley, basil, ricotta cheese, 1 cup mozarella cheese and 1/4 cup Parmesan.

Spread one-fourth of the vegetable mixture on the bottom of the 9x13 inch pan. Top with three no-boil noodles. Then, top with 1/3 of the ricotta mixture and another one-fourth of the vegetable mixture.

Repeat layers two  more times. Then, top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover with greased aluminum foil. 

Bake for 35 minutes. Remove foil and bake for another 5-10 minutes or until heated through,  liquid is absorbed and cheese on top is browned. Let stand at room temperature for 10 minutes before cutting.

Top with additional fresh basil, if desired.