Veggie lasagna

I make lasagna semi-regularly, and I don't work with a recipe. The basic premise is pretty easy, if you aren't too worried about being exact. You have noodles, a ricotta mixture, marinara sauce, and mozzarella cheese. If you grew up with a crazy amazing family recipe for lasagna that needs to be followed exactly, please stop reading (and email me the recipe).

Feeling the need for more veggies in our kitchen, I started by grating (in the food processor) and sauteeing some zucchini and carrots along with chopped onions and garlic.



While the veggies cooked, the noodles boiled, and I mixed up the ricotta. I use a few cups of ricotta along with two eggs, and add in some fresh chopped basil, salt and pepper.



Once everything is ready, I just start layering. A thin layer of sauce, followed by noodles, ricotta, and veggies. This time I managed to get two full layers in before the pan started to overflow. I added a final layer of noodles and sauce on top and then finished off with a small amount of fresh mozzarella.



Then it's into the oven at 375F for an hour or so. I will say that lasagna isn't a walk in the park for a weeknight dinner because there are too many components. I was a little rushed (and hungry) as I put this one together, which resulted in a lot of dishes and a bit of stress. I think in the future I'll try to remember to reserve it for a leisurely Saturday prep.