Vegetarian Lasagna

Ingredients

250 g lasagna noodles, cooked

30 ml olive oil

1 onion, finely diced

6 cloves of garlic, finely diced

1 bell pepper, diced

225 g mushrooms, diced

2 zucchini, diced

800 g canned tomatoes

125 ml white wine (or vegetable stock)

salt and pepper,red pepper flakes, cayenne, chili powder, and paprika (to taste)

800 g ricotta

2 eggs

125 g Parmesan, grated

450 g mozzerella

Directions

Preheat the oven to 350°. Then in a dutch oven heat the olive oil.

To the olive oil add the onion and garlic and cook for 1-2 minutes.

Add the bell pepper zucchini, and mushrooms as well as the seasonings, cook until soft.

To the cooking vegetables add the tomatoes, wine and seasonings and let come to a soft boil, about 20 minutes of cooking.

While the sauce is cooking combined the ricotta with eggs and parmesan.

Assemble the lasagna in a large square or rectangle pan, with a layer of sauce, then noodles, then ricotta and then mozzarella, top with sauce and continue in that fashion until pan is full. Top with extra cheese on top.

Bake for 30-35 minutes until top starts to brown and cheese melts through.

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Vegetarian Lasagna