2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano (1 drained, 1 undrained)
1 (6-ounce) can tomato paste
1 tablespoon minced garlic
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15-ounce) container ricotta cheese
1 (8-ounce) package cream cheese, softened
2 large eggs, lightly beaten
6 oven-ready lasagna noodles
12 slices mozzarella cheese
4 cups shredded Italian cheese blend
Instructions
In a large Dutch oven, combine squashes, mushrooms, onion, and bell pepper with enough water to cover. Bring to a boil over high heat. Reduce heat to medium, and simmer for 5 minutes, or until vegetables are tender. Drain vegetables well and return to Dutch oven. Add diced tomatoes, tomato paste, garlic, sugar, salt, and pepper. Bring to a simmer over medium heat and cook for 20 minutes. In a medium bowl, combine ricotta cheese, cream cheese, and eggs; set aside. Preheat oven to 350°. Grease a 141/2-x-11-inch baking dish. Spread half of sauce mixture in the bottom of prepared baking dish. Place 3 uncooked lasagna noodles on top of sauce. (Do not overlap noodles.) Spread half of ricotta mixture over noodles.
Place 6 slices of mozzarella cheese on top of ricotta mixture. Top with 2 cups Italian cheese blend. Repeat layers, using remaining sauce, noodles, ricotta mixture, mozzarella, and Italian cheese blend. Bake for 40 minutes, or until hot and bubbly. Let s tand for 10 minutes before serving.
Originally Submitted
1/11/2011
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