“Veggie Lasagna So Good You’ll Forget Meat Exists”

Ever felt like your lasagna was missing something, but couldn’t put your finger on it? Turns out, it wasn’t missing meat – it was missing this recipe!

Get ready to embark on a flavor journey that’ll make your taste buds do a happy dance.

This veggie-packed lasagna is so delicious, even die-hard carnivores will be begging for seconds.

Ingredients

• 14 lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 3-4 cloves minced garlic
• 1/8 teaspoon crushed red pepper flakes
• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 1 jar roasted red peppers, drained and chopped
• 1 can crushed tomatoes
• Handful of fresh basil leaves, chopped
• 15 oz ricotta cheese
• 2 large eggs
• 2/3 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (204°C). It’s about to get hot in here!

2. Cook those lasagna noodles according to the package. Pro tip: add a splash of olive oil to prevent them from sticking together like long-lost lovers.

3. In a large skillet, sauté onions until they’re translucent. Add garlic and red pepper flakes because life’s too short for bland food.

4. Toss in zucchini and yellow squash. Cook until they’re tender but still have some bite. We’re not making baby food here, people!

5. Add roasted red peppers and crushed tomatoes. Let it simmer until it’s thicker than your grandma’s accent.

6. Stir in fresh basil and season with salt and pepper. Taste it. Love it. Maybe add more salt.

7. In a separate bowl, mix ricotta, eggs, and a pinch of salt. This is your creamy cheese layer. Try not to eat it all before assembly.

8. Now for the fun part – layering! Start with a thin layer of sauce, then noodles, ricotta mixture, veggies, and shredded cheese. Repeat until you run out of ingredients or patience.

9. Cover with foil and bake for 20 minutes. Then uncover and bake for another 15 minutes until the cheese is bubbly and golden.

10. Let it rest for 10-15 minutes before serving. This is the hardest part, but resist the urge to dive in face-first.

The Secret to Veggie Lasagna Perfection

Here’s the real game-changer: roasted red peppers. These little flavor bombs add a smoky sweetness that’ll make you wonder why you ever bothered with meat lasagna.

Chop them up and mix them into your sauce for an extra layer of deliciousness. Trust me, your taste buds will thank you.

So there you have it – a veggie lasagna so good, it might just convert even the most dedicated meat-eaters.

Who knew vegetables could be this exciting? Now go forth and lasagna like you’ve never lasagna-ed before!