eat your veggies lasagna (sallye)

How To Make eat your veggies lasagna (sallye)

• 1

  PREPARATION: Defrost and drain frozen spinach and wring as dry as possible either in cloth or paper towel. Slice eggplant, yellow squash and zucchini lengthwise into thin strips, rest on cutting board or waxed paper Chop basil coarsely and rest on cutting board or waxed paper (separate from veggies) Beat egg into ricotta cheese, add spinach and set aside.
• 2

  Preheat oven to 375º Place basil and pasta sauce in saucepan over medium low heat, add salt, pepper, onion and garlic powder and heat through. Heat griddle, grill or heavy large skillet (non-stick) to medium high. Place egglant and squashes on hot griddles, grill or skillet in single layer and cook 1 to 2 minutes per side just until starting to brown but still crisp. . NOTE: You may have to cook these in more than one batch. Set aside back on cutting board or waxed paper
• 3

  ASSEMBLING: Very lightly spray the bottom of a 9" square baking dish with olive oil cooking spray Layer as follows (criss cross each layer 90 degrees to keep lasagna from falling apart): 3 planks lasagna 1 row eggplant slices 1 row zucchini slices 1 row yellow squash slices 4 to 6 spoonfuls of ricotta mix in equal "dots" A thin layer of mozzarella Pour a small amount of pasta sauce over this layer Repeat this layering sequence until all ingredients are used. (iT'S OKAY IF YOU HAVE SOME LASAGNA PLANKS LEFT) Last layer should be the remainder of pasta sauce Sprinkle with grated parmesan cheese.
• 4

  Place in oven and bake for 45 minutes to an hour until vegetables and lasagna are tender and cheese is brown and crusty. IMPORTANT: Let rest for at least 15 minutes before cutting and serving to allow lasagna to firm up.
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