Vegetable Lasagna(Yield: 1 Pan) - cooking recipe

Ingredients

4 sheets cooked lasagna dough
.40 lb. zucchini, cut in thin slices
.40 lb. broccoli flowers, blanched
.40 lb. yellow squash, cut in thin slices
.26 lb. red pepper, diced
.26 lb. green pepper, diced
.75 lb. mushrooms, cut in thin slices
1/2 Tbsp. garlic, finely chopped
.08 lb. onion, coarsely chopped
1/2 Tbsp. salt (10 gms.), for the pepper-mushroom mix
1/4 Tbsp. (2 gms.) black pepper (for the pepper-mushroom mix)
vegetable oil (for the mushrooms and peppers)
16 oz. tomato sauce
2 lb. Ricotta cheese
1 tsp. (3 gms.) salt (for the Ricotta)
1/4 tsp. black pepper (for the Ricotta)
1.15 lb. Mozzarella cheese, shredded
1/2 c. Parmigiano, grated (56 gms.)
1/4 c. fresh basil, chopped

Preparation

Prep Instructions:
Mix the salt and pepper with the Ricotta cheese; set aside.
Bake the zucchini and yellow squash for 5 minutes at 375\u00b0.
Saute the mushrooms, onions, garlic, red pepper and green pepper in the vegetable oil until all liquid is absorbed, approximately 8 minutes.