Loaded Vegetable Lasagna

Ingredients 0/19

Step 1

Bring a large pot of salted water to a boil. Cook the lasagna noodles until they’re tender but still have a bit of bite, about 8 minutes. Drain them and lay the noodles out on some paper towels to dry.

Step 2

While the noodles cook, heat some oil in a big skillet over medium heat. Toss in the mushrooms, onion, garlic, and Italian seasoning, and cook, stirring now and then, until the mushrooms soften and most of their moisture has cooked off—this should take around 15 minutes. Then add the tomato sauce, diced tomatoes, vinegar, half a teaspoon of salt, and a pinch of crushed red pepper. Let everything come to a boil, then turn the heat down and simmer uncovered for about 8 minutes.

Step 3

Preheat your oven to 375°F (190°C). In a bowl, mix together the ricotta, egg, rosemary, black pepper, and the remaining half teaspoon of salt.

Step 4

Grab a 9x13-inch baking dish and give it a quick spray with cooking spray. Spread about three-quarters of a cup of the mushroom sauce on the bottom. Next, layer three noodles on top, then half of the remaining mushroom mixture, and sprinkle with about two-thirds of a cup of shredded cheese. Repeat this layering with three more noodles, half of the ricotta mixture, and half the squash. For the next layer, add three noodles, the rest of the mushroom sauce, and another two-thirds cup of shredded cheese. Finally, top everything with the last three noodles, the remaining squash, and sprinkle the last bit of cheese on top.

Step 5

Bake the lasagna uncovered for about 30 minutes, until it’s hot and bubbly. Let it rest for 10 minutes before slicing into 12 pieces. Finish by garnishing with fresh sage leaves for a lovely touch.