Easy Veggie Lasagna Recipe

Lunch break veggie lasagna: the active prep time for this lasagna is really pretty quick — I made it during my lunch break! 🥒🍅🧀

Ingredients:

— no-boil lasagna noodles

— ricotta cheese

— Parmesan cheese

— mozzarella cheese

— parsley

— basil

— 1 zucchini

— 2 yellow squash

— 2 bell peppers

— 1 white onion

— 1 egg

— garlic

— tomato sauce: premade or homemade (I recently shared an easy homemade recipe!)

How-to:

1. Start by prepping your vegetables. Thinly slice the squash and zucchini, and dice half the onion and red peppers. Toss with olive oil, salt, and pepper. Roast for 300 minutes at 425˚.

2. While roasting, prepare your cheese layer. Mix 8 oz. (1 standard container) ricotta, 1/2 cup parmesan cheese, 1 beat egg, and generous pinches of parsley, basil, salt, and pepper.

3. Start to layer. Layer tomato sauce, vegetables, noodles, and then a layer of your ricotta mixture sprinkled with mozzarella cheese on top. Repeat these layers for a total of 3 noodle layers, ending with the ricotta cheese on top. Sprinkle extra mozzarella and parmesan on top.

4. Bake for 30 minutes at 400˚.

Note: You can easily swap out other vegetables! After you roast them, avoid transferring any extra juices or oils from the pan, as the extra liquid can make it soggy.

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