Login to Save Like

Ingredients

• 4   medium zucchini squash, thinly sliced
• 4   medium yellow squash, thinly sliced
• 1 (8-ounce)   package sliced baby portobello mushrooms
• 1   large onion, diced
• 1   red bell pepper, diced
• 2 (14.5-ounce)   cans diced tomatoes with basil, garlic, and oregano (1 drained, 1 undrained)
• 1 (6-ounce)   can tomato paste
• 1 tablespoon  minced garlic
• 2 teaspoons  sugar
• 1/2 teaspoon  salt
• 1/2 teaspoon  ground black pepper
• 1 (15-ounce)   container ricotta cheese
• 1 (8-ounce)   package cream cheese, softened
• 2   large eggs, lightly beaten
• 6   oven-ready lasagna noodles
• 12   slices mozzarella cheese
• 4 cups  shredded Italian cheese blend

Description

In A Large Dutch Oven, Combine Squashes, Mushrooms, Onion, And Bell Pepper With Enough Water To Cover. Bring To A Boil Over High Heat. Reduce Heat To Medium, And Simmer For 5 Minutes, Or Until Vegetables Are Tender. Drain Vegetables Well And Return To Dut

Recipe.com