Ingredients
1tbspolive oil
1white oniondiced
1carrotpeeled and diced
1red bell pepper, cored and diced
1zucchinidiced
4garlicminced
Kosher salt
black pepper
8wholeuncooked lasagna noodles
24ozpasta sauce
15oz crushed tomatoes
¼tspcrushed red pepper flakes
½ cupricotta cheese
4 ½ozmozzarella ball
fresh basil leavesshredded, for toppings
grated Parmesanfor toppings
crushed red peppersfor toppings
Preparation
Heat oil in a large oven-proof skillet over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
Add in the carrot, red bell pepper, and zucchini, and sauté for 4 to 5 minutes, stirring occasionally, until the veggies are tender and the onion is soft and translucent.
Add in the garlic and a generous pinch of salt and pepper, and stir to combine. Sauté for 2 more minutes, stirring occasionally, until fragrant.
Add in the lasagna noodles on top of the veggies in an even layer. Then pour the pasta sauce, crushed tomatoes, and red pepper flakes evenly on top of them. Gently toss the noodles so that they are completely coated in the sauce.
Continue cooking until the sauce reaches a simmer. Then reduce heat to medium and simmer for 15 to 20 minutes, giving the entire mixture a gentle but thorough stirring every few minutes, until the noodles are al dente.
Set your oven to “broil”.
Gently stir in the ricotta cheese until it is mostly combined. Then sprinkle the torn (or shredded) mozzarella evenly on top of the lasagna mixture.
Broil for 1 to 2 minutes, until the cheese is melted and slightly golden on top.
Remove and serve immediately, topped with shredded basil, Parmesan, and extra crushed red pepper if desired.
