Layer on flavor: Garden lasagna will be your new favorite
2 zucchini, divided
2 yellow squash, divided
1 large onion, chopped
4 Tbsp olive oil, divided
2 cloves garlic, minced
2 carrots, large, chopped
1 red bell pepper, seeded and chopped
8 ounces mushrooms, chopped
14 oz. can diced tomatoes, undrained
10 oz can tomato puree
1 Tbsp. granulated sugar
1-1/2 tsp. kosher salt
1 tsp. ground black pepper
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
1 Tbsp. balsamic vinegar
15 oz ricotta cheese
2 cups shredded mozzarella cheese, divided
1 egg, beaten
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
16 oz. pkg no-boil lasagna noodles
Preheat the oven to 400 degrees F.
Coarsely chop one zucchini and one yellow squash—place in a bowl with one tablespoon of olive oil and toss. Pour out on a baking sheet and roast for 25 minutes. Remove from the oven and set aside.
Add the remaining three tablespoons of olive oil to a large skillet or dutch oven over medium heat. When the oil is hot, add the onion and cook for four to five minutes or until the onion is tender. Add the garlic and cook for 30 seconds. Add the carrots, red pepper, mushrooms, and roasted squash and cook for 10 minutes. Stir occasionally.
Add the canned tomatoes, tomato puree, sugar, salt, and pepper and mix well. Turn the heat down to medium-low, cover, and simmer for 10 minutes. Add in the basil, oregano, and balsamic vinegar. Cover and simmer for an additional 10 minutes. Remove from the heat and set aside.
Combine the ricotta, one and one-half cups of the mozzarella cheese, the egg, and garlic powder in a medium-size bowl and mix well.
To assemble and bake:
Preheat the oven to 350 degrees F.
Spray a 9 x 13 baking dish with non-stick cooking spray.
Place one-half a cup of the tomato-vegetable mixture in the bottom of the dish and spread out evenly.
Top with a layer of noodles. Add one-half of the remaining tomato-vegetable mixture and spread out evenly.
Top with another layer of noodles. Add the cheese mixture and spread out evenly.
Add another layer of noodles and the remaining tomato-vegetable mixture.
Thinly slice the remaining zucchini and yellow squash and arrange evenly over the top.
Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.
Bake for 35 to 45 minutes or until bubbly. Remove from the oven and let it sit for about 10 minutes to firm up. Serve immediately.
- One teaspoon of dried basil and dried oregano can be substituted for the fresh herbs.
- I use no-boil lasagna noodles in this recipe because it does have so many moving parts, however, feel free to use regular lasagna noodles you cook, if you like.
- There are several ways to make this dish ahead. One option is to roast the squash, then refrigerate it until you are ready to finish making it. You can also make it up to the point of finishing cooking the tomato-vegetable mixture and then refrigerate that until you are ready to assemble it. Finally, you can just make the whole thing, cover and refrigerate it for up to 24 hours, or freeze it unbaked for up to three months before baking.
- This recipe serves eight. If your family is smaller, consider making it in several dishes and baking one, and freezing the rest.
- If you do freeze it, for the best results, remove it from the freezer and place it in the refrigerator overnight before baking.
- And, finally, be sure to let the baked dish sit for 10 or so minutes to firm up before you try to cut and serve it.