Vegetable Lasagna

Ingredients

• 2 tablespoons Zupan’s Organic Olive Oil
• 1 cup celery root, peeled and small diced
• 1 cup rutabaga, peeled and small diced
• 1 cup turnip, peeled and small diced
• 1 cup zucchini, small diced
• 1 cup yellow onion, small diced
• 1 cup crimini mushroom, rough chopped
• ½ tablespoon garlic, minced
• 3 cups swiss chard, rough chopped
• 2 cups ricotta cheese, divided
• 2 eggs
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground
• 1 jar (24oz) Zupan’s Tomato Basil Sauce
• 1 box lasagna sheets, cooked and lightly dressed in olive oil
• 2 cups Zupan’s fresh Mozzarella cheese, shredded into pieces by hand
• ¾ cup pecorino, finely grated
• ¼ cup basil, torn by hand (optional)