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Easy Vegetable Lasagna

Adam and Joanne Gallagher
  • 90 minutes
  • Serves 8

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

3 people Recommend This Recipe