INGREDIENTS
1
Generous handful Basil, fresh leaves
3
Garlic cloves
1 cup
Onion
1 28 ounce can
Tomatoes
2
Yellow squash, cut into 1/2-inch pieces (about 1/2 pound), medium
2
Zucchini, cut into 1/2-inch pieces (about 1/2 pound), medium
2
Eggs, large
14
Lasagna noodles
1
drained and cut into 1/2-inch pieces heaping cup One (12-ounce) jar roasted red peppers, roasted
1/8 tsp
Red pepper flakes
1
Salt and fresh ground black pepper
2 tbsp
Olive oil, extra-virgin
8 oz
Low-moisture mozzarella cheese
2 oz
Parmesan cheese, grated
1 15 ounce container
Ricotta cheese or cottage cheese, part-skim
It was ok, it did have a nice light flavor. The kids did not like it. I used cottage cheese this time and would use ricotta if I made it again.
Only I liked it. The rest of the fam didn't. They said it was to vegetabley.