1 batch marinara sauce (above) or one 28 ounce jar of sauce
1⅓ cup water
12 ounces ricotta cheese or cottage cheese
½ cup grated mozzarella
½ cup grated parmesan, divided
1 tablespoon, each: fresh oregano and basil; or 1 teaspoon dried, each
½ teaspoon black pepper
1½ cups diced summer squash (or you could substitute a 10 ounce box of frozen spinach, thawed and drained)
Make the Sauce:
Heat the oil over a medium-low heat and add the garlic. Cook just a few minutes until the garlic smells up your kitchen. Add the tomatoes and stir. Put a lid on the pot and simmer 15 minutes. Use a spoon to kind of break up the tomatoes, mashing them against the sides of the pot. Add the basil and simmer another 5 minutes with the lid off. Taste. You might want to add a little salt if you used fresh tomatoes or canned, no-salt tomatoes.
Combine sauce and water in a large pot or bowl.
In another bowl, mix ricotta, mozzarella, half (1/4 cup) of the parmesan, the egg, and the herbs and pepper; combine well.
Lightly oil a 9” x 13” baking dish.
Pour in about a cup of the sauce/water combo.
Lay 3 lasagna noodles (uncooked) over that.
Layer a third of the cheese mixture on them, then a third of the mixed vegetables.
Pour another cup of sauce over and 3 more noodles.
Repeat layers of cheese, vegetables, sauce, and noodles, ending with sauce. Sprinkle with the remaining 1/4 cup parmesan.
Cover with foil and bake at 350º for 45 minutes to 1 hour, until the noodles have absorbed the liquid.
Remove foil (carefully!) and cook 15 minutes longer.
Let stand at least 10 minutes before serving.
Strict vegetarians will need to ensure their cheeses aren’t made with rennet, an animal product. Vegetable rennet cheeses are available. Search online for retailers.