• PASTA:
• 1 Box Lasagna noodles
• SAUCE:
• 1 1/2 jars of favorite pasta sauce
• (I usually go for a basic marinara and fancy it up with dried herbs or red pepper. If you want to make your own sauce, feel free. But buying the sauce will cut amazing time corners)
• FILLING:
• Ricotta (low fat)
• 2 eggs
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1/4 - 1/2 cup chopped sun dried tomatoes
• 2 cups grated mozzarella cheese (1 cup reserve)
• salt and pepper to taste
• VEGETABLES:
• 4 zucchini
• 3 yellow squash
• 1 large white onion diced
• 1 package sliced mushrooms
• 3 cloves garlic
• 1 tsp crushed red peppers
• 2 tbsps olive oil
• salt and pepper to taste

1. salt and pepper to taste
2. Slice all vegetables (food processors or a mandoline will make things faster). In a large sauce pan coat with olive oil and add ingrediants. Saute for 15 minutes till vegetables have softened and flavors have come together.
3. ASSEMBLY
4. In a large lasagne pan, ladel a small amount of sauce at the bottom to prevent the first layer of noodles from sticking.
5. Add one layer of noodles. Spread filling evenly. Layer vegetables evenly. Ladel sauce. Add noodles and repeat.
6. Top layer should be noodles, ladel reserved sauce and reserved mozzarella cheese. Cover and bake for 45 minutes at 325 - 375 depending on your oven. Last 15 minutes, remove the cover and let the cheese on top melt and slightly brown. Everyone loves a slightly crunchy, cheesey corner, and a yummy gooey melt in the middle.
7. ENJOY!

I have tons of vegetarian friends, and a simple bowl of pasta is never enough for them at a dinner party. This dish is one dish they request every time they come over. Always make 2, because the one will go fast!