Vegetable Lasagna – New Mexico Farmers' Marketing Association

Ingredients

• 10 ounces lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 whole red bell pepper, diced
• 4 whole squash (yellow or zucchini), diced
• 24 ounces white mushrooms, chopped
• ½ cup white wine
• ½ teaspoon kosher salt (to taste)
• Freshly ground black pepper
• ½ teaspoon red pepper flakes
• 1 can (28 ounce) whole tomatoes
• ¼ cup fresh parsley, chopped (to taste)
• 30 ounces ricotta
• 2 whole eggs
• ½ cup grated Parmesan, plus extra for sprinkling
• ¼ teaspoon kosher salt
• 1 pound thinly sliced mozzarella