Vegetarian Lasagna (V)

Directions

• Step 1 Start with putting about 1/4 cup of the sauce on the bottom of the 9″ x 9″ pan.
• Step 2 Preheat oven to 350 °F.
• Step 3 Pull out a large saucepan and drizzle olive oil on the bottom (about 3 tablespoons) and begin to heat on medium-high.
• Step 4 Put in the chopped garlic and dice and add the medium onion.
• Step 5 Add salt and pepper and begin to saute.
• Step 6 Next, dice up the zucchini and summer squash and add to the saute pan and continue to cook on medium-high.
• Step 7 Add the mushrooms and continue to saute.
• Step 8 When cooked turn off and remove from heat.
• Step 9 In a medium bowl, mix in the ricotta cheese, salt, pepper, and the herbs.
• Step 10 Add about 3/4 cup of the mozzarella and 1/4 cup of the parmesan and continue to mix thoroughly.
• Step 11 When ready, take a sheet of uncooked (dry) pasta and spread the ricotta filling onto the pasta about 1/4 inch thick and place on sauce in 9″ x 9″ pan
• Step 12 Continue to do this to cover the bottom of the pan (you may have to break some pasta for a thin piece to fill in aside, but that is fine).
• Step 13 Take half of the sauteed vegetables and spread over the cheese mixture.
• Step 14 Then take some sauce and spread thinly over most of the vegetables (it is ok if not all is covered).
• Step 15 Next, sprinkle a hand full of mozzarella and a smaller bit of parmesan.
• Step 16 Then, putting more ricotta mixture onto the pasta sheets, create another layer.
• Step 17 Once again, add the rest of the sauteed vegetables, some sauce and some mozzarella and parmesan cheese
• Step 18 For the top layer, place dry sheets of pasta and then cover with marinara sauce.
• Step 19 Then take the rest of the cheese and sprinkle over the sauce to cover completely.
• Step 20 Cover with foil and bake for 60 minutes.
• Step 21 When done, a knife should be able to slide out easily.
• Step 22 Let stand for 20 minutes before slicing and serving.