For this dish I used the vegetable sauce recipe from pioneer woman– but modified according to veggies that were in the fridge. I used eggplant, zucchini, red and green peppers. I also used cottage cheese instead of ricotta cheese, which works well as a healthier option. The sauce is really what makes this dish and it can be used for lasagna, baked ziti, or topped over your favorite type of pasta!
recipe for the veggie sauce:
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, diced
1 red bell pepper, diced
24 ounces white mushrooms, chopped
2 yellow squash, diced
2 zucchini, diced
1/2 cup white wine
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
One 28-ounce can diced tomatoes, drained
1/4 cup tomato paste
1/4 cup chopped fresh parsley ( I use basil instead)
Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and saute for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley.