Bring a large pot of salted water to boil then cook lasagna noodles according to package directions.
Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add garlic, zucchini, eggplant and a pinch of salt then cook, stirring occasionally. Stir in the rest of the vegetables and the crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened. Add the basil and add salt and pepper to taste.
In a medium bowl, stir the ricotta, eggs and a 1/2 teaspoon salt until blended.
Spoon enough vegetable mixture into the baking dish to lightly cover the bottom. Arrange four noodles lengthwise and side by side to cover the bottom. Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture. Add another of noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella.
Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.
Ingredients
Directions
Bring a large pot of salted water to boil then cook lasagna noodles according to package directions.
Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add garlic, zucchini, eggplant and a pinch of salt then cook, stirring occasionally. Stir in the rest of the vegetables and the crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened. Add the basil and add salt and pepper to taste.
In a medium bowl, stir the ricotta, eggs and a 1/2 teaspoon salt until blended.
Spoon enough vegetable mixture into the baking dish to lightly cover the bottom. Arrange four noodles lengthwise and side by side to cover the bottom. Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture. Add another of noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella.
Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.
