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