Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, cored, seeded, and chopped (about 1 cup / 150g)
  • 1 yellow bell pepper, cored, seeded, and chopped (about 1 cup / 150g)
  • 1 zucchini, chopped (about 1 cup / 150g)
  • 1 yellow squash, chopped (about 1 cup / 150g)
  • 8 ounces sliced mushrooms, such as cremini or button (225g)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 15 ounces ricotta cheese (425g)
  • 1/2 cup grated Parmesan cheese (about 50g)
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 9 lasagna noodles (oven-ready or regular, cooked according to package directions)
  • 3 cups shredded mozzarella cheese (about 300g)

Instructions:

  1. Sauté onion and garlic in olive oil. Add bell peppers, zucchini, squash, and mushrooms. Cook until softened. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer.
  2. Combine ricotta, Parmesan, egg, parsley, salt, and pepper in a bowl. Mix well.
  3. Spread a thin layer of vegetable sauce in the baking dish. Layer with lasagna noodles, ricotta mixture, and mozzarella. Repeat layers twice more.
  4. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 20 minutes, or until golden brown and bubbly.
  5. Let the lasagna rest for 10-15 minutes before slicing and serving.