Vegetable Lasagna
Ingredients:
1 Eggplant
1Summer Squash
1 Zucchini
1 Jar Pasta Sauce
1 Small Container of Ricotta Cheese
3 Eggs
1 1/2 cups of Seasoned Bread Crumbs
2 Cups Vegetable/Canola Oil
1 Box of Oven Ready Lasagna Noodles
1 Bag Mozzarella Cheese
Slice Zucchini and Summer Squash. Toss in some olive oil and chopped garlic. Bake @ 400 degrees for about 15-20 minutes
Peel and slice eggplant into 1/2 " slice. Beat 2 eggs, and place breadcrumbs on a plate. Dip Eggplant slices in egg and cover with breadcrumbs.
Heat oil on med-high.
Place on paper towels to get excess oil off.
Set squash aside
Beat 1 egg and add to ricotta.
Layer bottom of pan with sauce. Add noodles and spread with ricotta mixture.
Layer eggplant, squash, and more sauce. Add some mozzarella cheese. Repeat the layering until the pan is full.
Add remaining sauce and the rest of the cheese. Cover with foil and bake at 375 degrees for 30 minutes. Uncover and bake for another 10-15 minutes until the cheese is slightly brown.
ENJOY! !
