HOMEMADE LASAGNA WITH RICOTTA CHEESE AND VEGETABLE TOMATO SAUCE

Lasagna Recipe:

(2) boxes barilla oven ready lasagna noodles *** can use regular lasagna noodles, but those must be baked half time if putting this recipe in the freezer. Cook most of the way if immediately baking the lasagna. 

(2) 67oz tomato sauce containers — Sometimes I buy one container of meat sauce and one container of traditional 

(2) 32 oz whole milk ricotta cheese tubs ***ricotta can be substituted with sour cream or plain Greek yogurt

16 oz shredded Italian cheese 

8 oz shredded mozzarella cheese

(2) large eggs

1 yellow squash chopped

1 green zucchini chopped

1 white onion chopped

8 bell peppers chopped — I used 2 yellow, 2 green, 2 orange and 2 red

1 head of cauliflower chopped

Italian seasoning to taste

Black pepper to taste

Salt to taste — I used Himalayan pink salt

Garlic salt to taste

Grated parmesan

Directions:

1. Start by giving the vegetables a rough chop. 

2. Put a large sauce pan on the stove on low heat and add sauce to pan. 

3. Add chopped vegetables and seasoning to sauce pan. 

4. Turn the heat up to medium and bring to a boil. 

5. Boil sauce for 30 minutes, stirring occasionally.

6. Turn heat down to low and simmer for 6 hours, stirring occasionally. If sauce is getting too hot, turn heat off occasionally and then turn back on to bring temperature back up. 

7. Once vegetables are cooked and soft, slowly add sauce to a blender and blend until smooth. Continue this process until all sauce is smooth. 

8. In a separate mixing bowl, mix the ricotta cheese and eggs together until blended and smooth. 

9. Add in the shredded cheese and mix until incorporated. 

10. Take out a deep dish 9x13 glass backing dish and lightly spray with avocado oil.

11. Add some sauce to the pan and a layer of noodles. 

12. Add more sauce and then the ricotta cheese layer. 

13. Continue the process of layering until the third or top layer. 

14. Top the final layer with sauce and the shredded mozzarella cheese on top. 

15. Cover with foil and bake at 375° for 30 minutes. 

16. Remove foil after 30 minutes and bake uncovered for an additional 5 minutes. 

17. Remove the lasagna from the oven and rest for 15 minutes before serving. 

Freezer prep:

      Lasagna can be prepped in advance and put into the freezer for later use. Do not bake the noodles more than half way if put into the freezer as they will be too soft and soggy after defrosting and baking. I use oven ready noodles that do not require baking, that way the freezer doesn't affect them. Make sure to defrost the lasagna for 1 day before baking unless needed the same day, then set out on the countertop to defrost for a few hours.

      You can also bake from frozen but will need to keep foil on for the whole baking time then remove foil and bake for additional 30 minutes to ensure the middle is cooked. If It starts to brown too much, replace the foil tent and reduce the oven temperature. 

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