Open in Cookpad AppCooking Instructions
- 1
Pre heat oven to 375. Get a 9 x 13 lasagna pan. Put just a little bit of sauce on the bottom, a quarter of the can at most. Put down the first layer of noodles.
- 2
Heat olive oil over medium heat in a large skillet. Add onions, mushrooms, squash, and garlic. Stir occasionally, and saute until tender and glossy.
- 3
Whisk the 2 eggs with the ricotta, spread 1/3 over the noodles. Cover with 1/2 of remaining sauce. Sprinkle 1/3 of the spinach kale, sprinkle 1/3 of the sautéed vegetables, 1/3 of the basil, and dust with parmesan. Add fresh black pepper. Lay the next layer of noodles down and repeat. Then repeat again.
- 4
On the top layer instead of tomato sauce, sprinkle the diced tomatoes evenly. Cover with the mozzarella, dust with parmesan, and bake on the center rack for 45 minutes. Let rest for at least 15 minutes before serving.
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