Veggie Lasagna

This vegetable lasagna is loaded with flavor and is so good for you.  My meat-eating hubby even said he likes this more than “regular” lasagna.  

INGREDIENTS

• 1 small onion (I like to use vidalia), chopped
• 2 cloves of garlic, pressed
• 1 red pepper, chopped
• 1 small zucchini, sliced and then quartered
• 1 small yellow squash, sliced and then quartered
• 1 can quartered artichoke hearts
• 1 package chopped frozen spinach, defrosted
• 1 small (15 oz.) container of ricotta cheese (I use low fat and you can’t tell the difference)
• Approximately 1/4 – 1/2 cup of pesto sauce
• Approximately 1  1/2 -2 cups shredded mozzarella cheese
• Approximately 1/2 cup parmesan cheese
• 1 – 28 oz. can pureed tomatoes
• 1 – 28 oz. can ground tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• Pinch of red pepper flakes
• 1 tsp dried oregano
• 1 tsp dried basil
• Pinch of sugar
• 1 box no boil lasagna noodles

HOW TO MAKE IT

• • Heat the olive oil in a a large pot.
  • Add in the chopped onions and garlic and cook until softened.
  • Add in the zucchini, yellow squash, red peppers artichoke hearts and cook for about 5 minutes.
  • Season with salt, pepper and red pepper flakes.
  • Stir in both cans of tomatoes and bring to a simmer.
  • Cook, stirring occasionally, about 20 minutes.
  • Add the pinch of sugar, oregano, basil salt and pepper to taste.
  • In a separate bowl, mix together the ricotta cheese, spinach and pesto sauce.

• • Put aside a couple of ladles full of the sauce without veggies – this will go on top at the end.
  • Spread 1/3 of the remaining veggie sauce on the bottom of a 9 x 13 lasagna dish.

• Lay 4-5 noodles across the bottom of the baking dish, overlapping by 1/2  inch.
• Spread 1/2 of the ricotta and spinach mixture evenly on top, sprinkle with about 3/4 cup of mozzarella and a handful of parmesan.
• Top the cheese with another 1/3 of vegetable sauce and top with another 4-5 sheets of pasta.
• Spread the other 1/2 of the ricotta and spinach mixture, 3/4 cup of mozzarella and handful of parmesan.
• Lastly, put down the last 1/3 of veggie sauce and top with the remaining sheets of pasta and thoroughly cover the pasta with the reserved veggie-free sauce.
• Layer the top with noodles and cover the noodles with remaining sauce and sprinkle liberally with mozzarella and parmesan.
• Bake at 350°F covered with aluminum foil for about 40 minutes, or until the sauce around the edges is bubbling, then bake for 5-10 minutes more uncovered – let it sit for 10 minutes before serving.