Very Veggie Lasagna Recipe

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes. Drain and transfer to paper towels; blot dry.

Heat oil in a large skillet over medium heat. Add mushrooms onion garlic and Italian seasoning. Cook stirring until mushrooms are tender and any excess moisture has evaporated about 15 minutes. Add tomato sauce tomatoes vinegar 1/2 teaspoon salt and crushed red pepper. Bring to a boil then reduce heat and simmer uncovered about 8 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Stir together ricotta egg rosemary black pepper and remaining 1/2 teaspoon salt in a bowl.

Coat a 9x13-inch baking dish with cooking spray then spread with 3/4 cup mushroom mixture. Layer on 3 noodles half of the remaining mushroom mixture and 2/3 cup shredded cheese. Repeat with 3 noodles half of the ricotta mixture and half of the squash. Then top with 3 noodles remaining mushroom mixture and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.

Bake uncovered until hot and bubbly about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.