Vegetarian Lasagna

Chop the onion, mince the garlic, then dice zucchini and yellow squash into even pieces.

Heat olive oil in a deep skillet and stir in onions. Cook until they start to soften.

Stir in zucchini, squash, garlic, red pepper flakes, and salt. Cook until slightly softened but still crunchy.

Add roasted red peppers and crushed tomatoes. Simmer until the liquid thickens and reduces by half.

Stir in chopped basil, a pinch of salt, and a few grinds of black pepper. Set aside.

Cook lasagna noodles in a large pot of salted water with a little oil to prevent sticking.

Combine ricotta cheese, eggs, and salt in a bowl and mix until smooth.

Oil a baking dish, spread vegetable sauce on the bottom, then arrange overlapping noodles on top.

Spread half the ricotta over the noodles, scatter shredded cheese on top, then add vegetable sauce.

Lay down more noodles and repeat with ricotta, shredded cheese, and vegetable sauce. Add a final noodle layer topped with remaining sauce and cheese.

Cover with foil and bake for 20 minutes, then uncover and bake for another 15 minutes.

Broil for one to two minutes until golden, then let lasagna rest for 10 to 15 minutes before serving.