Bianca Andreescu’s Favorite Veggie Lasagna

Ingredients:

• 14 Lasagna Noodles

• 2 Tbsp. Extra Virgin Olive Oil

• 1 cup Onion, chopped

• 1 Tbsp. Garlic, minced

• 1/4 Tsp. Crushed Red Pepper Flakes

• 2 Medium Zucchini, cut into 1/2-inch pieces

• 2 Medium Yellow Squash, cut into 1/2-inch pieces

• 1 jar (12 oz.) Roasted Red Peppers, drained and chopped

• 1 jar (28 oz.) Crushed Red Tomatoes

• Fresh Basil, chopped

• 1 container (15 oz.) Ricotta Cheese

• 2 Eggs

• 2 oz. Parmesan Cheese, grated

• 8 oz. Mozzarella Cheese, shredded

• Salt

Method:

1. Preheat oven to 400˚F. Cook lasagna noodles according to package directions. Lay them flat to dry on paper towels. Grease a 9x13-inch baking dish; set aside.

2. In a wide skillet over medium heat, add onion, garlic, crushed red pepper, zucchini, and yellow squash. Cook for 5-7 minutes until veggies begin to soften. Stir in roasted red peppers and crushed tomatoes; bring to a low simmer. Cook until mixture reduces, approximately 5-8 minutes. Remove from heat, season with salt, and stir in chopped basil.

3. Meanwhile, combine ricotta, eggs, and a pinch of salt; set aside. In another bowl, combine Parmesan and mozzarella cheeses.

4. To assemble the lasagna, spoon 1 cup veggie sauce into prepared baking dish to lightly cover the bottom. Arrange 4-5 noodles side by side over sauce, cutting the noodles as needed to fit into the baking dish. Gently spread half of the ricotta over noodles and sprinkle with 1/3 of the shredded cheese mixture. Top with 1/3 veggie sauce and add more noodles to fit. Repeat by spreading remaining ricotta, half of the remaining cheese, and half the remaining sauce to cover. Top with a final layer of noodles, remaining sauce, and shredded cheese.

5. Cover lasagna and bake for 25-30 minutes. Uncover and bake an additional 15 minutes until cheese is bubbly and edges are golden. Allow lasagna to cool for at least 10 minutes before serving.