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1
Preheat oven to 350 degrees.
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2
Cook noodles according to package directions.
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3
Drain and lay flat on a sheet of aluminum foil.
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4
Heat olive oil in a large skillet over medium heat.
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5
Add onions and garlic and cook for a minute.
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6
Add diced red peppers and saute for another minute or so.
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7
Add squash and mushrooms and cook for a few minutes.
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8
Pour in wine, add salt, pepper, and red pepper flakes, and stir.
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9
Pour in tomatoes.
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10
Use hands to squeeze/crush them.
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11
Stir to combine and let simmer for 20 minutes or so.
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12
Stir in chopped parsley.
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13
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
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14
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan.
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15
Layer four cooked noodles in the pan, slightly overlapping them if necessary.
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16
Spread 1/3 of the ricotta mixture on the noodles.
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17
Top the ricotta mixture with mozzarella slices.
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18
Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
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19
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
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20
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes.
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21
Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
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22
Serve with crusty French bread.
