Garden Vegetable Lasagna w/ Ricotta Mascarpone Layers

**Recipe from Picky Palate **

Homemade Pasta Sauce
* 2 Tbl. extra virgin olive oil
* 1/2 c. finely diced white onion
* 4 cloves fresh garlic, peeled and minced

* 28 oz can Whole Peeled Plum Tomatoes, put in food processor & pulsed until nearly smooth
* ½ tsp. salt

* ½ tsp. fresh cracked black pepper

* 6 oz can tomato paste

* 10 fresh basil leaves, chopped

Heat oil into a large skillet over medium heat. Saute onion for 5 min., stirring often then stir in garlic and cook for 1 min. Stir in crushed tomatoes, salt, pepper, tomato paste and basil leaves. Reduce heat to low and simmer until ready to use.

Vegetable filling
*3 Tbl. e.v. olive oil

* 2 medium yellow squash, sliced

* 1 medium zucchini, halved and sliced

* ½ c. thinly sliced fennel

* 2 c. broccoli florets

* 2 c. diced eggplant

* 4 c. fresh baby spinach leaves, coarsely chopped

* 1 large red bell pepper, seeded & diced

* 3 cloves fresh garlic, minced
* Pinches of salt

Heat oil into a large dutch oven or pot over medium heat. Saute all ingredients for 10-12 min., season with a couple pinches of salt, stirring often or until softened to your liking. Cook longer for softer texture. Reduce heat to low and simmer until ready to use.

Ricotta Mascarpone Layers
* 1 ½ lbs. part skim ricotta cheese (about 1 ½ big containers)

* 1 c. fresh grated parmesan cheese

* ½ c. soft mascarpone cheese

* 2 c. shredded mozzarella cheese

* 1 tsp. salt

* ½ tsp. fresh cracked black pepper

* ¼ tsp. garlic salt

Place all ingredients into a large bowl; stir until well combined.

* 9 oz oven ready lasagna noodles

* 2 Cups shredded mozzarella cheese

To Assemble:
Preheat oven to 350 degrees F. Coat bottom of a large 9x13" baking dish with a couple ladles of homemade sauce. Next, layer with lasagna noodles. Spoon 1/3 Ricotta Mascarpone mixture over noodles, spreading slightly. Top evenly with 1/3 vegetables. Repeat this process 2 more times or until all ingredients are used up. The top layer should be lasagna noodles. Pour remaining sauce over noodles then sprinkle with 2 c. shredded mozzarella cheese. Bake covered for 45-50 minutes, then remove foil for the last 10 min. of baking. Let sit in pan for 15 min. before cutting into it. Serve and enjoy!