Vegetable Lasagne With No Noodles

By michele080478

Ingredients

• 1 jar of strained tomatoes (24 ounces)
• 1 onion
• 2 garlic cloves
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1 tbsp of olive oil
• 1 egg
• 1 container of ricotta cheese (15 ounces)
• 1 tbsp dried italian herbs or 1/4 cup fresh basil chopped
• 1/2 cup shredded raw parmesan
• 1/2 cup goat mozzarella or other raw cheese
• 1 large zucchini sliced long into 1/2 pieces
• 1 large yellow squash sliced long into 1/2 pieces
• 4 cups of baby kale, spinach or other dark leafy gree

Preparation

Step 1

Preheat oven to 375 degrees
For the tomato sauce, start by sauteeing onions in olive oil for 5 mins on low/medium heat in a pan on the stove
Once onions are cooked tender, add garlic and sautee 2 more minutes
Add tomatoes, red pepper, and salt and bring to a boil, then reduce to simmer
Allow tomatoes to cook for at least 10 mins
(Alternatively you can use your favorite jarred tomato sauce)
In a bowl combine egg, ricotta cheese and herbs and stir well
Place about ⅓ of the cooked tomato sauce on the bottom of a large baking dish
Layer zucchini on top of tomato sauce
Spread ½ ricotta mixture on top of zucchini
Layer with ⅓ more tomato sauce
Layer squash to top of tomato sauce
Spread ½ ricotta mixture on top of squash
Layer greens on top of squash
Top with remaining sauce, shredded cheese and bake covered for 30-40 mins until bubbly and cheese is slightly browned
Allow lasagne to rest for 10 mins before serving – it’s HOT!