What to do with a fridge full of vegetables? Make a vegetable lasagna and pour garlicky crème fraiche all over it of course!

Ingredients:
1 shallot, chopped
1 eggplant, chopped small
Summer squash, chopped small
2 medium carrots, peeled and chopped
1 bell pepper, chopped small
1/2 teaspoon red pepper flakes
16 oz ricotta cheese
16 lasagna noodles, cooked el dente
16 oz crème fraiche
2 garlic cloves, chopped
1/3 cup grated Parmesan cheese
1/3 cup fresh parsley, chopped
Shredded mozzarella cheese
Salt and pepper

Sauté the shallot in a little olive oil for a minute or so. Add the eggplant, squash, carrots, and bell pepper, and cook until everything softens. Adding additional olive oil as needed. In the meantime, cook the lasagna noodles per the box instructions. I like to add a little olive oil to the water to prevent them from sticking together. Make sure not to overcook the noodles, as they will continue to cook in the oven. In a small saucepan, add the crème fraiche, parmesan cheese, garlic, and parsley. Salt and pepper to taste, and cook for 2-3 minutes, stirring often.

To assemble, pour a little of the vegetable mixture in the bottom of a baking dish, then layer some lasagna noodles. Next, spread a layer of ricotta and a drizzle of the crème fraiche mixture, followed by another layer of noodles, and so on. Lastly, top with shredded mozzarella, and pour the remaining crème fraiche sauce over the top. Cover with foil and bake for 30 minutes, then remove the foil and cook for another 15 minutes or until it just begins to brown. Let cool a little before serving. Enjoy!