So, I tried to take a picture of this, well, scrumptious lasagna and I just couldn't get one that would look good. So just imagine.
This is so good, you won't even miss the meat!
"This is my favorite lasagna" direct quote from my husband.
Scrumptious Vegetable Lasagna
12 GF lasagna noodles
2 medium yellow summer squash, cut into 1/4 inch slices
2 medium zucchini, cut into 1/4 inch slices
1 large green pepper, chopped
1/2 lb sliced mushrooms
1 large sweet onion, chopped
1 T. olive oil
1 jar (25oz) marinara sauce
1 carton(15oz) fat-free ricotta cheese
9 slices provolone cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
Cook noodles according to package directions.
Meanwhile, in a large nonstick skillet, saute the squash, zucchini, green pepper, mushrooms, and onion in oil until tender.
Mix together the egg and ricotta cheese.
Drain the noodles. Spread 1/4 cup marinara sauce in a 13x9 inch pan coated with cooking spray. Top with 4 noodles, a scant 1 cup marinara sauce, 2 cups vegetable mixture, 3/4 cup ricotta cheese, six halved slices of provolone cheese, 2/3 cup mozzarella cheese and 1/3 cup parmesan cheese. Repeat layers twice.
Cover and bake at 375 for 30 minutes. Uncover, and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.