I don't often make Lasagna, but this one is just too good to pass up. The veggies act as the perfect meat replacement and the combination of 4, yes FOUR, different cheeses make this an ooey, gooey, stringy delight.
Layer it up: Start with a good scoop of the vegetable sauce.
Whole Wheat Vegetable Lasagna
1 box whole wheat veggie lasagna noodles, boiled (I only needed about 8 noodles from a box of 20 or so)
1 jar homemade or store bought marinara of your choice
1 T olive oil
1 medium yellow onion, chopped
2 medium Zucchini, chopped
1 Bell Pepper, chopped
1 Yellow Squash, chopped
1 C cremini mushrooms, chopped
1-2 cloves garlic, minced
7-8 large leaves basil, chopped
splash of white wine
1 tsp. italian seasoning
4 slices provolone
1/2 ball of mozzarella sliced
1/2-3/4 C ricotta cheese
1/4 C parmesan, shredded or grated
1/2 tsp. italian seasoning
1/2 tsp. ground black pepper
Mix together the ricotta filling in a small bowl and set aside. In a large heavy bottomed pan, cook the veggies in 1 T olive oil over medium high heat until browned and tender, about 15 minutes. Add the garlic, cooking until fragrant for 1 minute. Add the basil and italian seasoning, then the splash of white wine to deglaze the pan and cook for another 2-3 minutes. Turn the heat down and add the marinara sauce, stirring to combine. You may want to salt and pepper the sauce, but taste it first.
In a casserole dish, layer the lasagna as follows:
A third of the sauce
Noodles to cover the sauce
A third of the ricotta filling (spreading gently)
The 4 slices of provolone
Half the remaining sauce
Noodles to cover
Half the remaining ricotta filling
A layer of mozzarella
The rest of the sauce
Noodles to cover
The rest of the ricotta filling
The rest of the mozzarella
1/4 C parmesan cheese sprinkled over the top
I like to alternate the direction of the noodles each layer. So, the first layer, they are horizontal, the second, they are vertical, and so on.
Bake the Lasagna at 350 degrees for 30 minutes, broiling the cheese at the end until golden and bubbly. Allow to sit for about 5-10 minutes outside the oven before cutting into it.