Autumn Vegetable Lasagna

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
• 1.5 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   In a large pot, cook the lasagna noodles according to package instructions. Drain and set aside.