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Vegetable Lasagna with Zucchini Lattice (vegetarian)

Angelina
  • 105 minutes
  • Serves 8 to 10

INGREDIENTS

1/4 cup

flat leaf parsley

1/4 cup

fresh basil

2 tsp

dried oregano

4 cloves

garlic

1

medium onion, quartered

1

carrot

1/4 cup

olive oil

1 28 ounce can

San Marzano tomatoes, crushed

1 tbsp

sugar

2 tsp

salt

1 tsp

black pepper

1/2 tsp

red pepper flakes

1 cup

carrots, diced

3

zucchinis, diced

2

yellow squash, diced

2 cups

mushrooms, diced

1 15 ounce container

ricotta

3 cups

mozarella, shredded

1 1/4 cups

parmesan, shredded (divided)

1/4 cup

basil, chopped

1

package no-boil lasagna noodles

3

zucchinis, thinly sliced lengthwise