I improvised a few recipes and ended up with the best lasagna I’ve ever made. Really light and lots of flavor.
Sauce: Saute one chopped onion, one chopped zucchini, some chopped mushrooms and a few cloves of minced garlic in olive oil. After veggies are soft, add on can of diced tomatoes (don’t drain it). Add some basil and oregano, salt and pepper.
Mix one 15 ounce container of ricotta chesse with one beaten egg and one quarter cup of grated parmesan cheese; set aside. You’ll also need some shredded or sliced mozzarella but don’t add this to the mixture.
I used regular whole wheat lasagna noodles from Fry’s. You can use regular if you prefer. I boil them with some salt in the water so they don’t stick together. You only need about eight noodles.
Once all ingredients are prepared, layer in this order in a two quart baking dish: sauce, noodles, ricotta mixture, mozzarella. Repeat until everything’s used up. Cook at 375 for 25 minutes. Let sit for at least 10 minutes before cutting.