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Lasagne is a kind of pasta that is flat and is generally cooked in layers of cheese and vegetables. This dish is a delicacy from Italy and is one of the oldest form of pasta in the world. 

  • 14 lasagna noodles (2 extra for filling in holes)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup (140 grams) chopped onion 
  • 3 garlic cloves , minced
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 2 medium zucchinis, cut into 1/2-inch pieces (500 grams or 4 cups)
  • 2 medium yellow squash, cut into 1/2-inch pieces (500 grams or 4 cups)
  • 500 gm roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup or 215 grams)
  • 1 can of crushed tomatoes
  • Generous handful fresh basil leaves, chopped
  • One 425 grams container of whole-milk ricotta cheese (substitute: cottage cheese)
  • 2 large eggs
  • 2 ounces (57 grams) parmesan cheese , grated (1 cup)
  • 8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded
  • Salt and freshly ground black pepper to taste
  • Pre-heat oven to 350 degrees F (177 degrees C). Lightly oil or spray 13-inch by 9-inch baking dish with non-stick cooking spray.
  • In a large pot boil water with salt and then cook lasagne noodles according to package directions. 
  • Drain the water and lay the noodles flat on a sheet of aluminum foil. Set aside. 
  • Heat olive oil in a large frying pan with sides over medium heat.
  • Add onion and cook for 3 to 5 minutes, stirring occasionally until translucent.
  • Add garlic, red pepper flakes, zucchini, squash and a pinch of salt and then cook, stirring occasionally until softened and the edges start to turn brown
  • Add roasted red peppers and crushed tomatoes. Stir them and bring to a low simmer.
  • Simmer until liquid has thickened and reduced by half. 
  • Add basil and then season with additional salt and pepper.
  • For the cheese filling, add ricotta cheese (or cottage cheese), eggs and a 1/2 teaspoon of salt to a medium bowl then stir until well combined. Set aside.


Assembling the lasagne:

  • Spoon just enough vegetable mixture into the baking dish to lightly cover bottom (about 1 cup).
  • Arrange four noodles length-wise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into the dish to cover where the other noodles have not).
  • Spread about half of the ricotta cheese (or cottage cheese ) mixture over the noodles.
  • Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. 
  • Top with about a third of the vegetable mixture. 
  • Add another layer of four noodles and then repeat with remaining cheese and vegetables.
  • Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
  • Cover loosely with aluminium foil and bake for 20 minutes.
  • Uncover and then bake for 15 minutes until cheese is crusty around the edges. 
  • Let rest for 15 minutes before serving


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