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Ingredients

• 2 (15-ounce) containers ricotta cheese
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/4 cup olive oil
• 3 cups sliced mushrooms
• 1 1/4 cups finely chopped yellow onion
• 1 tablespoon Emeril's Italian Essence or other dry Italian seasoning
• 2 teaspoons minced garlic
• 1 head broccoli, cut into florets (about 2 cups)
• 2 carrots, peeled and coarsely chopped (about 2 cups)
• 1 1/2 cups coarsely chopped red bell pepper
• 1 1/2 cups coarsely chopped yellow bell pepper
• 1 1/2 cups coarsely chopped green bell pepper
• 1 1/2 cups coarsely chopped yellow squash
• 1 1/2 cups coarsely chopped zucchini
• 2 (28-ounce) cans whole peeled tomatoes, undrained
• 2 tablespoons tomato paste
• 2 tablespoons sugar
• 12 to 15 large uncooked lasagna noodles
• 5 cups grated mozzarella cheese (about 1 1/4 pounds)
• 1/2 cup grated Parmesan cheese

Description

Very Veggie Lasagna

Emerils