Roasted Veggie Lasagna with Whipped Ricotta Recipe

Ingredients

• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium red onion, chopped
• 1 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried oregano
• 450 g ricotta cheese (full fat)
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 800 g crushed tomatoes (canned)
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 tsp chili flakes (optional)
• 1 tsp dried basil
• 9 lasagna noodles (regular or no-boil)
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish