Vegetarian Lasagna

Ingredients

• 2 tablespoons of olive oil
• 1 yellow onion
• 4 cloves of garlic
• 1 red bell pepper, chopped
• 0.5 cups of dry white wine
• 28 ounces of canned whole tomatoes
• 0.5 teaspoons of salt
• 0.5 teaspoons of ground black peppercorns
• 0.5 teaspoons of red pepper flakes
• 2 pounds of white mushrooms, chopped
• 0.5 cups of fresh parsley, chopped
• 2 pounds of ricotta cheese
• 2 eggs
• 0.33 cups of parmigiano reggiano, grated
• 4 zucchinis and/or yellow squash, thinly sliced
• 1 pound of mozzarella cheese, thinly sliced
• 10 ounces of lasagna noodles, cooked

Directions

1. Lightly sauté the onion, garlic, and red bell pepper in the olive oil.
2. Deglaze the pan with the white win.
3. Add the canned whole tomatoes, salt, ground black pepper corns, and red pepper flakes and bring to a boil. Reduce heat and simmer for 30 minutes. Break up the tomatoes into bite-sized pieces.
4. Stir in the mushrooms and fresh parsley
5. Combine the ricotta cheese, eggs, and parmigiano reggiano
6. Spread a thin layer of the sauce across the bottom of a 9"x13" baking dish. Alternate layers of zucchini (or yellow squash), mozzarella, lasagna noodles, and sauce until the dish is full (end with a layer of noodles, then sauce, then mozzarella cheese).
7. Cover in foil and bake at 400 degrees for 20 minutes. Remove the foil and bake for about 15 minutes more. Let it rest at least 20 minutes before serving.