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Garden Harvest Vegetable Lasagna

I made an 8x8 Pyrex baking dish full from the recipe below and cut it into 6 good-sized pieces. I love to serve this with a nice salad and some bread, whether traditional or keto.
Course: Main Course
Cuisine: Italian
Servings: 6 servings

Ingredients

Vegetable Prep

  • 1/4 cup olive oil
  • 2-3 cups sliced or julienned vegetables of your choice Onions, mushrooms, squash, carrots, peppers, etc.

Ricotta Prep

  • 2 cups ricotta
  • 1 raw egg
  • 1 tsp Dried oregano and parsley
  • salt, pepper, garlic to taste

The rest

  • 2 zucchini (noodle substitute) sliced lengthwise, 1/4" or less thick
  • 2 cups pasta sauce of your choosing 365 Brand Sun Dried Tomato & Basil is highly recommended
  • 2-3 cups shredded mozzarella cheese
  • Red wine Not for the recipe, but for you. Well, ok, you can add some to the sauce if you want. :-)

Instructions

  • Sauté your vegetables of choice in the olive oil. When limp, add the pasta sauce.
  • Mix together ricotta, egg and seasonings.
  • Add some sauce to the bottom of your baking dish. Put down a layer of zucchini, a layer of the ricotta mix, sauce and then mozzarella. Repeat until you run out of ingredients.
  • Bake at 350° until the lasagna is bubbling and the top layer of mozzarella is browned, about 45 minutes.