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16Ingredients
90Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 Tbsp. olive oil
- 1 zucchini (medium dice)
- 1 yellow squash (small, medium dice)
- 1 medium yellow onion (medium dice)
- 1 medium red bell pepper (medium dice)
- salt
- pepper
- 4 cloves garlic (minced)
- 4 cups marinara sauce
- 3 Tbsp. chopped basil
- 1 pinch red pepper flakes
- 32 oz. whole milk ricotta cheese
- 2 eggs
- 1 lb. lasagna noodles (cooked according to packaging)
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella
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Reviews(8)
Dobson 4 years ago
This recipe is delicious and so easy to make. I used fresh made pasta sheets and rather than dice, I shredded the zucchini and red pepper and replaced the yellow zucchini with mushrooms. My husband I were very pleasantly surprised at the flavor and consistency!
Jessica DeWitt 5 years ago
Fantastic! Loved everything about this recipe. I was unable to get yellow squash, so I replaced it with mushrooms, and I recommend the switch.
Jenore Taylor 5 years ago
Turned out great! I added a little more than a pinch of red pepper flakes. My daughter loved it!
Laurie 5 years ago
Very good. I added mushrooms too. Note that if you buy Barilla oven-ready lasagna noodles, one 9-oz box is plenty—you don't need the 16 oz called for in the recipe.