Servings: 8

Prep Time: 30 minutes

Cook Time: 45 minutes

What You Need:

  • 7 oz. ricotta cheese
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 2 teaspoons minced garlic
  • 4 cups pasta sauce (red or white)
  • 1 lb of lasagna noodles, uncooked
  • 2 yellow squash, sliced
  • 2 small zucchinis, sliced
  • 1 large red pepper, chopped
  • 1/4 cup grated Parmesan cheese

What You Do:

  1. Preheat oven to 375 degrees F.
  2. Cook lasagna noodles according to directions on package.
  3. Mix herbs, garlic, and ricotta cheese in a bowl.
  4. Spread 1 cup of pasta sauce on the bottom of an 8″ x 11″ baking dish.
  5. Add a layer of noodles.
  6. Add a layer of vegetables.
  7. Spread a layer of the ricotta cheese mix over the vegetable.
  8. Repeat layers, finishing with pasta and sauce.
  9. Add Parmesan cheese to the top and cook (covered with foil) for 40 minutes.
  10. Uncover and bake 5 more minutes to brown top.