Garden Veggie Lasagna Recipe: How to Make It

Ingredients

• 2 medium zucchini, sliced diagonally 1/4-in. thick
• 2 cups fresh broccoli florets
• 2 large carrots, julienned
• 2 medium sweet red peppers, julienned
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• SAUCE:
• 2 cups finely chopped baby portobello mushrooms
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 2 cans (28 ounces each) crushed tomatoes
• 3 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• FILLING:
• 1-1/4 cups ricotta cheese
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons dried basil
• ASSEMBLY:
• 12 no-cook lasagna noodles
• 3 cups shredded Italian cheese blend