Farm Stand Lasagna

• 1 whole Zucchini, Large Or 2 Medium
• 8 whole Japanese Eggplant, Or 2 Medium Regular Eggplants
• 1 Tablespoon Olive Oil Plus More As Needed
• Salt And Pepper, to taste
• 1 Tablespoon Olive Oil
• 1/4 cups Onions, Chopped
• 1/2 teaspoons Red Pepper Flakes
• 4 cloves Garlic, Minced
• 4 cups Fresh Tomatoes, Pureed Chunky
• 1 can Tomato Paste, 6 Oz
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper, Fresh Ground
• 1/2 cups Fresh Basil, Chopped
• 1 container Whole Milk Ricotta, 15 Oz (Part-skim Optional)
• 1/2 cups Parmesan Cheese (grated Or Shredded)
• 1/2 teaspoons Dried Oregano Or 1 Teaspoon Fresh
• 1 whole Egg, Slightly Beaten
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper, Fresh Ground
• 1 package Spinach, Frozen 10 Oz
• 8 ounces, weight Fresh Mozzarella, Sliced 1/4 Inch, Whole Or Part-skim
• 1/4 cups Parmesan Cheese (grated Or Shredded)

1. To prepare the tomato sauce:
2. Place the chopped onion into a saute pan over medium heat with 1 tablespoon of olive oil.
3. Saute onions until translucent, about 3 or 4 minutes.
4. Add the red pepper flakes and saute for another minute or two.
5. Add the garlic and saute for 1 minute and then add the pureed tomatoes and the tomato paste.
6. Add a teaspoon of sugar and simmer over low heat for about 10 minutes.
7. Salt & pepper to taste.
8. Take off the heat and add the chopped fresh basil.
9. Set aside.
10. To prepare the veggies:
11. Slice the zucchini width wise into 1/4 inch circles.
12. Place on a baking pan and brush both sides with olive oil and sprinkle with salt and pepper.
13. Put under a preheated broiler on the highest rack until the zucchini are slightly browned.
14. Take them out and turn them over and brown the other side.
15. Remove from the oven and let them cool.
16. Repeat with the eggplant.
17. Cut the Japanese eggplant length wise in half and place on a baking sheet.
18. If using regular eggplant, slice them width wise into 1/4 inch circles.
19. On both sides of the eggplant brush with olive oil and salt and pepper.
20. Place under preheated broiler on the top rack until browned.
21. Flip the eggplant over and brown the other side.
22. Remove from the oven and let them cool.
23. Alternatively, the zucchini and eggplant can be cooked on the grill.
24. To prepare the cheese filling:
25. Place the ricotta cheese, Parmesan cheese, oregano, egg, salt and pepper in a bowl and mix together.
26. Prepare the spinach per package instructions.
27. Take the prepared spinach and place in a colander or strainer and squeeze the excess liquid out.
28. Roughly chop the spinach and stir into the ricotta mixture.
29. To assemble the lasagna:
30. Preheat the oven to 375 degrees as you assemble the lasagna.
31. Cover the bottom of a 8 X 11 inch pan (3 inch deep) with some of the tomato sauce (about 1/4 cup).
32. Step 1: Place a layer of vegetables into the pan.
33. Step 2: Place 1/3 of ricotta mixture on the veggie layer.
34. Step 3: Place 1/3 of tomato sauce on ricotta layer.
35. Repeat steps 1 through 3 twice more.
36. Place the mozzarella slices on top of the last layer of tomato sauce.
37. Sprinkle grated Parmesan cheese over mozzarella.
38. Bake in the oven for 25 to 30 minutes until browned and bubbly.
39. If the lasagna is not browned enough, place under the broiler until golden brown.
40. Take out and let it cool for 15 minutes before serving.
41. Enjoy!

zucchini, regular eggplants, olive oil, salt, olive oil, onions, red pepper, garlic, fresh tomatoes, tomato paste, sugar, salt, black pepper, fresh basil, milk ricotta, parmesan cheese, oregano, egg, salt, black pepper, mozzarella, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/farm-stand-lasagna/ (may not work)