HungryBastard.com

This was serverd the next day so you can see how tight the cut was. last night. You know how hard it is to keep a fresh cut of lasagna in place! Right?!

Ingredients:

• 2 large cans of Tomato Sauce
• 2 cans diced tomatoes
• 1 large can whole peeled tomatoes
• 4 tbsp. brown sugar
• 2 tbsp. Italian seasoning
• 2 tbsp. fresh cut basil
• 3 cloves garlic, grated
• 2 lbs mozzarella cheese, grated
• 1 large tub Ricotta cheese
• 1 package lasagna noodles
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, sliced thinly
• 1 yellow squash, sliced thinly
• 1/2 small eggplant, peeled and sliced thinly
• 1 med. red onion, chopped

Directions:

1. Start your sauce by combining tomato sauce, diced tomatoes, whole tomatoes (squish into the pot using your hands), brown sugar, Italian seasoning, fresh cut basil and chopped garlic. Simmer on medium until you are finished with your prep work and cooking your noodles. Stir occasionally.
2. Place the chopped bell peppers, zucchini, yellow squash, eggplant and red onion in a large bowl and mix up thoroughly.
3. Boil water and prepare your lasagna noodles. Set aside to cool on a plate until you are finished cooking all the noodles.
4. Preheat oven to 350°.
5. Now, in a 9 x 13 baking pan, spoon enough sauce to cover the bottom. Lay 4 lasagna noodles side by side, overlapping edges. Cover the noodles with your veggie mixture, then spoon ricotta all over, sprinkle with mozzarella, and cover with sauce (be generous). Repeat process and finish with a layer of noodles. Spread a small amount of sauce on top and sprinkle with mozzarella.
6. Cover with foil and bake for 35 minutes. Uncover and bake an additional 10 minutes. Let cool for 15-20 before serving.