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1
Preheat oven to 350 F.
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2
Generously coat the bottom of a large saute pan with olive oil and place over medium heat.
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3
Add diced onion, mushrooms, zucchini and yellow squash.
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4
Cook and stir for about 3 minutes.
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5
Add minced garlic and season to taste with salt and pepper.
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6
Cook and stir for another 2 minutes.
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7
Add basil and cook and stir for one minute.
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8
Vegetables should be slightly softened but not mushy.
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9
Transfer vegetables to a plate and set aside.
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10
Wipe the pan clean with a paper towel.
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11
Lightly coat the bottom of the pan with olive oil and place over medium heat.
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12
Add the ground beef and cook and stir, breaking the meat up with your spoon.
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13
Continue cooking until no pink remains.
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14
Drain the grease from the pan and return it to the heat.
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15
Add thyme and oregano and season to taste with salt and pepper.
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16
Cook and stir for 1 minute then remove from heat and set aside.
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17
Mix together ricotta, eggs and parsley in a small bowl.
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18
Gather all the ingredients for layering and have them within reach of your lasagna pans.
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19
I used two loaf pans, approximately 8 x 4, or slightly larger.
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20
Layer as follows:
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21
Place a sheet of uncooked lasagna at the bottom of the pans.
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22
Spoon a scant 1/2 cup of ricotta mixture onto each lasagna sheet and spread out with the back of your spoon.
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23
Sprinkle about 1/4 cup of meat mixture evenly over the ricotta.
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24
Add a scant 1/4 cup of cooked vegetables to each pan.
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25
Sprinkle each with 1/4 cup mozzarella and 1/8 cup Parmesan.
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26
Pour 1/4 cup of marinara sauce over the top of both and place another lasagna sheet on top of it all, pressing down lightly to compress it into the pan a bit.
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27
Repeat layers two more times, ending with the 4th and final lasagna sheet per pan.
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28
Divide remaining marinara sauce between the two pans, pouring it directly over top of fourth lasagna sheet.
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29
Sprinkle each lasagna evenly with remaining mozzarella and Parmesan.
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30
Spray 2 pieces of foil with cooking spray and place the foil, oil side down, over the assembled lasagnas.
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31
Cover tightly and bake at 350 F for 30 minutes.
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32
Remove foil and bake another 10 to 15 minutes or till bubbly.
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33
Remove from oven and allow to sit about 10 minutes before cutting and serving.
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34
Make-ahead method: Assemble lasagna and cover uncooked lasagna tightly with foil as directed above.
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35
Wrap entire loaf pan in a second large piece of foil.
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36
Freeze for up to two months.
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37
When ready to bake, allow lasagna to thaw overnight in refrigerator.
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38
Remove outer layer of foil and bake as directed, adding about 10 or 15 minutes to baking time.
