Autumn Vegetable Lasagna
Prep 30 min · Cook 40 min · Serves 4 · medium
Free on iPhone
A hearty and comforting vegetarian lasagna featuring seasonal fall vegetables, creamy ricotta, and a flavorful tomato sauce.
Ingredients
- 12 sheets lasagna noodles, whole wheat or gluten-free
- 2 cups butternut squash, peeled and cubed
- 2 cups zucchini, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 oz
- 2 tablespoons tomato paste
- 1/4 cup basil, fresh, chopped
- 1 1/2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Preheat oven to 375°F.
- 2
In a large pot, cook the lasagna noodles according to package instructions. Drain and set aside.
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