Vegetable Lasagna Recipe

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Servings: 4

Ingredients

2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion (1/2 large onion)
3 garlic cloves , minced
1/8 to 1/4 teaspoon crushed red pepper flakes
2 medium zucchinis, cut into 1/2-inch pieces (500 grams or 4 cups)
2 medium yellow squash, cut into 1/2-inch pieces (500 grams or 4 cups)
12 ounce jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup or 215 grams)
1 (28 ounce) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One 15-ounce (425 grams) container whole-milk ricotta cheese (substitute: cottage cheese)
2 large eggs
2 ounces (57 grams) parmesan cheese , grated (1 cup)
8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded
Salt and freshly ground black pepper to taste

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