Zucchini-Eggplant Lasagna

Ingredients

(Serves eight)

  • Lasagna noodles-cooked-----12
  • Ricotta cheese----- 2 cups
  • Tomato sauce-without onions
    (see recipe)----- 1 cup
  • Mozzarella cheese (shredded)-----2 cups
  • Eggplant-sliced 1/4 thin-lengthwise
    ----- 1 medium
  • Green zucchinis-sliced 1/4 thin-lengthwise-----3
  • Small Spinach leaves----1/2 lb.
  • Grated Romano cheese-----1/8 cup
  • Salute Sante!R Grapeseed Oil-----1 Tbsp.
  • Veggies for top layer, either sliced mushrooms or big round tomato slices
    		•

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    Preheat oven to 425o F. Cover a large 9 x 12-inch baking dish with a thin layer of Salute Sante!R Grapeseed Oil. Add 2 Tbsp. of sauce, then lay out one layer of noodles to cover bottom of dish. Add eggplant to cover noodles.
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    Place spoonfuls of ricotta throughout the layer. Sprinkle some mozzarella. Cover with some more sauce. Place another layer of noodles, this time layering in the other direction. Repeat the process with zucchini.
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    Continue with spinach and repeat with remaining eggplant and zucchini, alternating the vegetables and the direction of the noodles. For top layer, create a nice pattern using either mushrooms or fresh tomato slices or mix both. Cover with grated cheese. Bake for 45 minutes. Remove from oven and let stand for about 15 minutes.
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