EGGPLANT AND SQUASH LASAGNA ENJOY DAN:

EGGPLANT AND SQUASH LASAGNA by CHEF DAN:

Serves 6

INGREDIENTS:

1 large crookneck squash

1 or 2 eggplants

2 tablespoons olive oil

3 garlic cloves, sliced

1 tablespoon fresh basil leave (plus additional for garish)

1 tablespoon fresh oregano leaves

1 (15 Oz) container of ricotta cheese

Black pepper to taste

2-1/2-cups marinara sauce

Cooking spray

1 (8 Oz) package pre-cooked lasagna noodles (Traders Joe’s brand)

1/2-cup shredded part-skim mozzarella cheese

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Slice eggplant and squash lengthwise into 8 slices each.

2.   Marinate eggplant and squash with oil, and garlic, in a zip-lock bag for 1 hour in the refrigerator.

3.   Combine basil oregano, ricotta and black pepper in a bowl.

4.   Arrange 4 noodles over the bottom of a greased 9 X 13 baking dish.

5.   Top with 1 cup of marinara, half of eggplant, and half of squash.

6.   Spread 1/2-the ricotta mixture over vegetables.

7.   Next cover with 4 noodles.

8.   Spread 1 cup of marinara over noodles.

9.   Layer with remaining eggplant and squash slices.

10.                Arrange remaining 4 noodles over vegetables, and spread remaining ricotta mixture and remaining marinara sauce over the noodles.

11.                Top with mozzarella.

12.                Cover with foil coated with cooking spray and bake at 350 degrees for 35 minutes.

13.                Uncover and bake an additional 25 minutes or until cheese is bubbly.

14.                Garnish with fresh basil.

ENJOY DAN:                                 BON-APPETITE!!