Easy Vegetable Lasagna

inspiredtaste.net

Dainey

14 lasagna noodles, see notes

2 tablespoons extra-virgin olive oil

1 cup (140 grams) chopped onion

1 tablespoon minced garlic, 3 to 4 cloves

⅛ teaspoon crushed red pepper flakes, or more to taste

2 medium zucchini, cut into ½-inch pieces

2 medium yellow squash, cut into ½-inch pieces

One (12-ounce) jar roasted red peppers, drained and cut into ½-inch pieces, 1 heaping cup

1 (28-ounce) can crushed tomatoes

Generous handful fresh basil leaves, chopped

One (15-ounce) container ricotta cheese or cottage cheese

2 large eggs

2 ounces (60 grams) parmesan cheese, grated, about ⅔ cup

8 ounces (230 grams) low-moisture mozzarella cheese, shredded, about 2 cups

Salt and fresh ground black pepper, to taste

Directions at inspiredtaste.net

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