Garden Lasagna
16 oz. lasagna noodles
3 Tbsp. extra virgin olive oil
1 large sweet onion, chopped
2 cloves garlic, minced
2 large carrots, peeled and diced
1 red bell pepper, seeded and diced
8 button mushrooms, chopped
2 zucchini, coarsley chopped
2 yellow squash, coarsley chopped
1 (14 oz.) can diced tomatoes, undrained
1 (10 oz.) can tomato puree
1 Tbsp. sugar
1 1/2 tsp. salt, or to taste
1 tsp. freshly ground black pepper, or to taste
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 Tbsp. valsamic vinegar
15 oz. ricotta cheese
1 1/2 cups plus 1/2 cup shredded mozzarella cheese
1 large egg, lightly beaten
1 tsp. garlic salt
1/4 cup Parmesan cheese, grated
Cook noodles according to package directions; drain and set aside.
Heat EVOO in large saucepan; add onion and garlic and saute for 3-4 minutes or until onion is tender. Stir in carrots, red pepper, mushromms, zucchini and yellow squash. Saute additional 4 minutes. Add undrained tomatoes, tomato puree, sugar, salt and black pepper and mix well.
Cover and simmer 10 minutes, stirring occasionally. Stir in basil, oregano and balsamic vinegar. Simmer additional 5 minutes, stirring occasionally. Remove from heat.
Preheat oven to 350 degrees. Lightly oil 13x9x3-inch baking dish.
In large mixing bowl, combine ricotta cheese, 1 1/2 cups mozzarella, egg and garlic salt; mix well. Layer one-third of noodles in prepared baking dish. Top with half the vegetable sauce then a layer of half the remaining noodles.
Spread noodles with cheese mixture then top with remaining noodles. Sprinkle with remaining 1/2 cup of mozzarella cheese and Parmesan cheese. Bake 35-40 minutes or until cheese is bubbly. Remove from oven and let stand for 15 minutes before cutting.
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