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Vegetable Ricotta lasagna
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Vegetable Ricotta Lasagna

Delicious and nutritious vegetable lasagna, made with ricotta cheese and whole wheat lasagna noodles.
Prep Time 45 minutes
Cook Time 30 minutes
Servings 6
Author Chews and Brews

Ingredients

  • 1/2 box of whole wheat lasagna noodles
  • 1 cup sliced butternut squash
  • Olive oil
  • Salt and Pepper
  • 2 cup sliced button mushrooms
  • 2 bell peppers sliced
  • 2 cup ricotta cheese
  • 1 egg beaten
  • 1/4 cup grated parmesan cheese
  • 1 Tbsp. Italian seasoning
  • Salt and pepper
  • 1 cup each grated cheddar and mozzarella cheese
  • 1 can or jar of your favourite pasta sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Place butternut squash slices on a cookie sheet with parchment paper. Drizzle olive oil all over and sprinkle salt and pepper generously over all the slices. Roast in oven for 30 minutes.
  3. Meanwhile, cook lasagna as per package directions.
  4. Scoop the ricotta cheese into a bowl, add the beaten egg, 1/4 cup of grated parmesan cheese, salt and pepper and 1 Tbsp. of Italian seasoning, and mix everything well.
  5. Strain cooked lasagna noodles and rinse under cold water. Remove squash from oven and start assembling the lasagna.

Spray a non-stick spray to a 9 x 13 deep casserole dish and layer lasagna as follows

  1. Layer 1 - lasagna noodles
  2. Layer 2 - roasted squash
  3. Layer 3 - mushroom slices and bell pepper slices
  4. Layer 4 - pasta sauce
  5. Layer 5 - lasagna noodles
  6. Layer 6 - ricotta cheese mixture
  7. Layer 7 - lasagna noodles
  8. Layer 8 - grated cheese
  9. Put lasagna in oven and bake at 350 degrees for 30 minutes.