Zucchini-Eggplant Lasagna
12 lasagna noodles—cooked
2 cups ricotta cheese
1 cup tomato sauce—without onions (see recipe)
2 cups mozzarella cheese—shredded
1 medium eggplant—sliced 1/4” thin-lengthwise
3 green zucchinis—sliced 1/4” thin-lengthwise
1/2 lb. spinach leaves
1/8 cup grated Romano cheese
1 Tbls. Salute Santé! Grapeseed Oil
Veggies for top layer, either sliced mushrooms or big round tomato slices
Preheat oven to 425º F. Cover a large 9 x 12-inch baking dish with a thin layer of Salute Santé! Grapeseed Oil. Add 2 Tbls. of sauce, then lay out one layer of noodles to cover bottom of dish. Add eggplant to cover noodles. 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. 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. Serves eight.
