Veggie Lasagna

Ingredients:
• 1-2 large eggplant, sliced ½” thick
• 1-2 large zucchini,sliced ½” thick
• 1-2 large yellow squash, sliced ½” thick
• ½ onion, chopped
• 1 ½ cup part-skim ricotta (you can sub cottage cheese if you like it better)
• 4 cloves garlic, minced
• 6oz shredded mozz cheese
• 2 tsp dried oregano
• Salt/pepper to taste
• 2 tsp grated parm cheese
• Optional – sliced mushrooms and chopped fresh spinach

Directions:
Preheat the oven to 375. Baked sliced eggplant, squash and zucchini for 30 minutes in a single layer.

Meanwhile, over medium heat, sauté onions (and mushrooms) until soft. Add garlic (and spinach) and cook for 2 more minutes or until soft. Remove from heat and add ricotta (or cottage cheese), parm and oregano. Season with salt and pepper to taste.

Add non-stick spray to a baking dish (I used 8x8 because I didn’t have enough eggplant, squash and zucchini…but I had lots of the cheese filling leftover. Next time I will have extra veggies so that I can either make a full 9x13 or a second 8x8 to freeze.). Place veggies in a single layer, adding ricotta mixture between each layer. Top with mozz cheese.

Bake at 375 for 30 more minutes, or until cheese is bubbly and starting to brown.

(Adapted from Clean Eating Magazine)