Vegetable Lasagna

Tonight I had a bunch of lasagna noodles and veggies in the fridge so I figured I'd make a veggie red sauce lasagna.  The recipe is very loosely based on Sue's. My dad and Randin love eggplant, but my brother and I hate it, so I ended up making two separate sauces and putting the eggplant sauce on one half of the pan and the non eggplant sauce on the other.  But if you don't have picky eaters like me, you can make it a lot easier on yourself!

Vegetable Lasagna 

1 (16 ounce) package lasagna noodles
2 cups chopped zucchini
1 cup chopped red bell pepper
1 cup chopped eggplant

1 carrot shredded
1/4 cup diced sun dried tomatoes  
1 jalapeño, minced (optional)
3 cloves garlic, minced
2 tablespoons olive oil
2 jars pasta sauce
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup thawed frozen spinach (with the water pressed out)
1 teaspoon chili pepper flakes
1 teaspoon Italian seasoning

 1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. 

without eggplant

 with eggplant

2.  In a large saucepan, cook zucchini, peppers, eggplant, carrot, tomatoes, jalapeno and garlic in olive oil. Stir in pasta sauce and bring to a boil. Reduce heat, and simmer 15 minutes.

3.  Mix together ricotta, 2 cups mozzarella cheese, eggs, spinach, Italian seasoning and pepper flakes.

4. Turn on oven to 350 degrees F. Spread some tomato sauce into the bottom of a greased 9x13 inch baking dish until its lightly coated. Layer lasagna noodles, ricotta mix, sauce. Repeat layering, and top with remaining 2 cups mozzarella cheese. 

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.