Servings: 8 Servings
Ingredients
- 3-4 Cups Your favorite Pasta Sauce
- 4 9x13 Sheets Homemade or Ready-to-use pasta sheets
- 16 oz Fresh Mozzarella cheese
- 2 Zucchinis
- 2 Yellow Squash
- 1 Large Eggplant
- 10 oz Grated or Pecorino Romano cheese (optional)
- 1/2 Cup Fresh Basil leaves
Instructions
- To begin your delicious veggie lasagna, gather a 9x13 pan and start by pouring a small amount of sauce onto the bottom. This will help create a flavorful base for your dish. Next, lay down a layer of pasta, ensuring that there is enough sauce to keep the pasta moist; this is essential, as the pasta will continue to cook and absorb flavors while baking.
- Now, let's move on to the zucchini. Slice it into pieces about a quarter of an inch thick, using a mandoline slicer or a knife, and arrange it in a single layer over the pasta. Be generous with the sauce, ensuring that the zucchini is fully covered. After that, add another layer of pasta on top, again making sure it is well-sauced, more so than you did with the zucchini. Repeat the same steps with the Yellow squash and the Eggplant.
- Continue building your layers by adding another layer of pasta followed by fresh mozzarella cheese, sliced to a quarter of an inch thick. Place the cheese on top, and then layer on another layer of sauce, followed by more pasta and more zucchini, ensuring that everything stays moist with sauce. As you assemble, consider placing fresh basil leaves between the layers to infuse an aromatic flavor that will enhance your dish.
- Before you pop the dish into the oven, preheat it to 400 degrees Fahrenheit. Bake the lasagna for 30 to 50 minutes, until the cheese is golden brown and bubbly. Once it's done, let the lasagna rest for 15 to 20minutes to make slicing easier. For an elegant touch, you may want to garnish your veggie lasagna with additional slices of fresh basil before serving. Enjoy the delightful flavors!
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