Ingredients:

  • 1 lb Zucchini, ends trimmed and sliced into 1/4 inch rounds
  • 1 lb Yellow Squash, ends trimmed and sliced into 1/4 inch rounds
  • 8 oz Cremini Mushrooms, sliced
  • 1 large Red Bell Pepper, chopped into 1-inch pieces
  • 2 Tbsp Olive Oil
  • 15 oz Part-Skim Ricotta Cheese
  • 1 large Egg, beaten
  • 16 oz Part-Skim Mozzarella Cheese, shredded, divided
  • 4 oz Provolone Cheese, shredded, divided
  • 40 oz Marinara Sauce (high quality)
  • 1 lb Dry Lasagna Noodles (about 12-14 sheets)
  • 1 Tbsp Dried Italian Herbs (Basil, Oregano, Thyme mix)
  • Salt and Black Pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Toss the sliced zucchini, yellow squash, mushrooms, and bell pepper with 2 Tbsp of olive oil, salt, and pepper.
  2. Spread vegetables in a single layer on baking sheets and roast aggressively for 15 to 20 minutes. This process significantly reduces moisture content and concentrates flavor. Remove from oven and set aside.
  3. In a large mixing bowl, combine the ricotta cheese, beaten egg, and dried Italian herbs. Season heavily with salt and pepper to taste. This mixture acts as the primary binder for the filling.
  4. If using traditional dry noodles, prepare them according to package directions (or use oven-ready/no-boil noodles).
  5. Assemble the lasagna in a 9x13 inch baking dish: Start with a thin layer of marinara sauce on the bottom. Layer with noodles, followed by half of the seasoned ricotta mixture, half of the roasted vegetables, and a third of the combined mozzarella and provolone cheese blend.
  6. Repeat the layering process: Add another layer of marinara sauce, noodles, the remaining ricotta mixture, the remaining roasted vegetables, and another third of the cheese blend.
  7. Finish the final layer: Place the last sheet of noodles, cover completely with the remaining marinara sauce, and top generously with the last third of the mozzarella/provolone blend.
  8. Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden brown and the sauce is bubbling around the edges.
  9. Let the lasagna rest for 15 minutes before slicing and serving. This resting period is critical for the layers to set and the dish to hold its structure.