YUMS & NOMS: Chunky Veggie Lasagna

I'm excited to get back to (attempting to) getting more fun things up on the blog! Here's a delicious vegetable lasagna recipe for 2. Overall it's pretty quick and easy to make. The noodles are an egg base and you don't have to pre boil them...saves time and hassle!

The Goods:
8 Lasagna Pasta Layers (no boil)
1 Egg
7 oz Ricotta Cheese (half of a small 15 oz package)
6 oz Mozzarella Shredded Cheese (3/4 of 8 oz bag)
1 Jar of Tomato Basil Sauce
1/4 cup Basil Leaves - Chopped
2 Cloves Garlic - Minced
1/3 cup Red Onion - Chopped
1/3 cup Celery - Chopped
1/3 cup Carrots - Chopped

Mix It:
Combine egg, ricotta, mozzarella, basil, 1 minced garlic clove and veggies. Also add in 1/4 tsp of garlic powder and fresh ground pepper. Mix well.

Layers & Layers:
One thing to remember is that these lasagna noodles aren't pre cooked so they will soak up moisture. Drench them in sauce! Seriously, use extra sauce than what you would normally because the noodles need it to cook properly.
How I layer: start with a bottom layer of sauce to cover the pan, this keeps the noodles from sticking and becoming a dried up rubbery texture, trust me. Add a noodle and cover it in a heaping layer of the cheese mixture. Next add another noodle and then sauce. Repeat the sauce layer and then add the next cheese layer. I then do 2 more sauce layers. I usually put fresh ground pepper on top along with some fresh cut basil and the other clove of minced garlic. Bake this layered deliciousness at 350 degrees for 50 minutes. After pulling it from the oven try your very best to let it cool off a bit ; ) Enjoy! Let me know what you think!