2 TBL olive oil
1 zucchini, medium dice
1 syellowsquash, medium dice
1 medium onion, medium dice
1 medium red pepper, medium dice
salt and pepper to taste
4 cloves garlic, minced
4 cups marina sauce
3 TBL chopped basil
1 pinch red pepper flakes
32 oz. whole milk ricotta cheese
1 lb dry lasagna noodles, cooked according to packaging
½ cup grated parmesan cheese
2 cups shredded mozzarella cheese
For the Sauce: Heat olive oil in a large saute pan over medium high heat. Add zucchini, squash, onion and red peppers. Season with salt and saute vegetables until softened, about five minutes. Add garlic and cook an additional minute. Pour in marinara sauce and chopped basil. Add a pinch of red pepper flakes. Cook sauce for 20-30 minutes, stirring occasionally until slightly thickened.
For the Lasagna: While sauce is cooking, mix together ricotta cheese and egg until combined. Season with salt and pepper. Assemble the lasagna: Spoon some vegetable sauce on bottom of pan, cover with noodles in a single layer, spread a layer of of the ricotta mixture and sprinkle some Parmesan. Repeat until the lasagna is fully built, finishing by covering the top with the shredded mozzarella.
Cover lasagna with aluminum foil Bake in a 400º oven, covered, for 40 minutes, then remove foil and cook for an additional 10 minutes until the cheese turns golden brown.
Once cooked, let lasagna sit for 8-10 minutes before cutting and serving.