Loaded Vegetable Lasagna Primavera

Directions

In a large sauce pan, sauté the garlic and onions in olive oil over medium heat until the onions become clear and tender.

Add in the bell peppers, mushrooms, and eggplant, and continue to sauté until tender.

When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water.

Simmer for two minutes and add in the tomato sauce, paste and a good pinch of dried oregano, dried basil, and a bay leaf.

Mix well with a fork until all of the tomato paste has been absorbed.

Cover and simmer 30 minutes.

Remove bay leaf before using.

Meanwhile, mix together the ricotta with the egg, set aside in fridge.

Preheat the oven to 375℉ (190℃).

Prepare the lasagna noodles as directed and drain.

When the sauce has simmered, remove from heat and start the lasagna.

First layer 4 noodles on the bottom of a 13×9 inch baking dish , spoon ½ of the ricotta mixture on top and spread evenly.

Next spoon ½ primavera sauce over ricotta, and spread ⅓ of mozzarella and ⅓ sharp cheddar on that.

Repeat this same layer process once.

Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan.

Bake 45 minutes.

Let cool ten minutes before serving, enjoy.