Summer Veggie Lasagna – Burlap & Barrel

Ingredients

• 1 medium zucchini & 1 yellow squash, sliced into half-moons
• 1 cup fresh corn kernels
• 2 Tbsp olive oil
• Salt & pepper to taste
• ¼ cup fresh basil leaves for garnish
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1½ cups mushrooms, chopped (cremini or button)
• 1 tsp chili flakes (optional)
• 1 jar Masala Simmer Sauce
• 1½ cups water
• 1½ cups ricotta cheese
• 1 egg (to mix with ricotta)
• 1½ cups shredded mozzarella
• ½ cup grated Parmigiano-Reggiano
• 6–8 lasagna noodles (regular or oven-ready and cooked as directed on the box)