Recipe - White Veggie Lasagna

Travis was skeptical of this dish when he heard the name but was quickly won over when he saw the finished product.  Very tasty and lots of great leftovers.  Of course, since it's lasagna it reheats very well.  If you absolutely NEED to have some meat, I recommend using ground turkey with the veggies or some kind of chicken or turkey sausage.

White Veggie Lasagna

1 white onion
1 large carrot
1 large zucchini
2 yellow squash
2 Tbsp minced garlic
1 Tbsp olive oil
1/2 pkg Lasagna noodles
1 15 oz. pkg of ricotta cheese
1 Tbsp oregano
1 egg
1/2 cup grated parmesan cheese
3 cups shredded mozzarella cheese
1 jar Alfredo pasta sauce, or your favorite homemade white sauce

1 - Cook lasagna noodles according to package instructions (reserve 1 cup of pasta water for sauce), preheat oven to 350 degrees F.

2 - Grate or thinly slice your veggies.  In a large straight sided saute pan, cook the veggies and garlic over medium low heat with generous salt and pepper until the veggies loose most of their water.  Drain the excess water and add the Alfredo sauce.  Thin the sauce with pasta water or with milk, depending on your preference.  You want the sauce to be slightly thinner than you expect it to be after baking.

3 - Mix the ricotta, parmesan, 2 cups of mozzarella, egg, and oregano in a bowl.  Add some salt and pepper to taste.

4 - Assemble your lasagna: in a 9 x 13 rectangular pan, start with a very small amount of sauce so that the bottom noodles do not stick.  Layer the noodles, then half of the ricotta mix, and top with sauce.  Another layer of noodles, the rest of the ricotta, sauce.  For the very top, lay the noodles, the rest of the sauce, and the last cup of mozzarella.

5 - Bake the lasagna in the oven for 45-60 minutes, enough so the ricotta mix sets and the cheese on top is browned, but not burnt.  Let sit for 5 minutes then serve.