My parents came to visit and brought along a bunch of items from their CSA basket so I set to work baking them into a Vegetarian Lasagna.
Since our 7-year son adores Lasagna, the last serving of this recipe is now in his lunch box. Yes folks, his lunch box (better than a sandwich eh?).
1 box of whole grain Lasagna pasta
1 tablespoon olive or grapeseed oil
2 patty pan squash, finely chopped
1/2 sweet onion, finely chopped
1-2 carrots, finely chopped (I sliced into ribbons first)
2 cloves of garlic, finely chopped
3 cups of ricotta cheese
2 cups of mozzarella, divided
Handful of fresh oregano, basil and parsley or any fresh herbs, finely chopped
3 cups of quality marinara sauce (I adore Buddy’s marinara)
1. Bring a large pot of water to a boil and cook the pasta per package instructions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and squash and saute until tender. Add the carrots and garlic and saute for 1-2 minutes. Set aside to cool.
3. In a large bowl, whisk the egg and then mix in the ricotta, 1 1/2 cups of the mozzarella, the fresh herbs and the sauteed vegetables.
4. Preheat the oven to 350 degrees F. Spread some of the sauce into the bottom of a 9×13 baking dish. Then top with 3 pieces of pasta lengthwise, spread some of the ricotta mixture on top. Then layer 3 more pieces of the pasta over the cheese, then sauce and then cheese. Repeat until you have used all of the pasta, sauce and noodles leaving a bit of sauce to place on the top. Sprinkle with remaining mozzarella, cover with foil and bake for 45 minutes.