Vegetable Lasagna

[Modemouth]

Vegetable Lasagna



Serves 8
8 oz ricotta cheese
1 onion sliced
1 tbsp chopped fresh thyme
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tsp minced garlic
4 cups prepared pasta sauce
1 lb lasagna
1 lb mozzarella cheese
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup roasted red and green peppers, sliced
1/4 cup grated Parmesan
Heat oven to 375°F. Mix ricotta cheese, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and mozzarella cheese, season with black pepper. Add a layer of zucchini, onions, squash, and peppers. Dollop spoonfuls of ricotta cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta, mozzarella cheese, and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.