It's just another meatless Monday...

Ohhhhh... what did I make? My first all-vegetable Lasagna!  I saw a recipe for one yesterday while I was trolling through food blogs and it looked really tasty except DH hates mushrooms (I know, right?!?)  and I am no fan of red bell peppers (roasted or not) and the recipe included both.  I gave it some thought and decided that I was always liked the combination of cauliflower, yellow squash and shredded carrots and thought that might make a nice filler for the dish.  DH suggested artichoke hearts which might have worked but I was all out of frozen ones, the flavor of the canned ones is always metallic and therefore: YUCK! and I had absolutely no gumption to head on over to the grocery store to buy some.  
Preheat the oven to 350.  Start with some onion (a whole medium one) and garlic to taste.

Chop up the yellow squash.

Shred a couple of big carrots, or if your store offers shredded carrot packs go with that and this is about half a big cauliflower.

Add the cauliflower to the pan first and then the squash - let those two hang out for a little bit in the pan and then let the carrots join the party.  This is a good time to add salt and pepper to taste and I also added crushed red pepper flakes for a little extra kick, you choose how much.  When it looks like they are all melding together and having a good time, add a couple of cans of tomatoes (I used fire-roasted diced ones).

I added two eggs to the ricotta cheese below, salt and pepper to taste and then mixed it all up.

And then... Put a little sauce in the dish before adding the noodles.  Place a layer of noodles, a layer of ricotta cheese mixture, and then sprinkle some shredded mozzarella cheese and then the veg.  Repeat until you run out of ingredients or room in the dish.

Ready to be placed in the oven - just cover it with foil first.  Let it cook for 20 minutes, take the foil off and then let it cook for about 15 minutes longer to melt the cheese on top.

Why is it that I can never serve a perfect slice of lasagna?  Some of it always tries to escape as I scoop it out of the dish... Ta-da! Serve with a side salad (and maybe some garlic bread?) and enjoy!