Veggie Lasagna

This will be dinner today! It is a good alternative to lasagna with noodles and the beauty of it is you can use any veggies you have. Jessie actually made this first but I have been making it since it is so good! Even Jerry loved it more than noodle lasagna when he came for dinner.

Ingredients:
Veggies (see suggestions below)
Ricotta cheese (@2lbs) (I like  it cheesy, so adjust according to your taste)
2 - 3 cups mozzarella
1 cup Parmesan cheese
Kale and or eggplant
Salt and pepper to taste
Spaghetti sauce


For a large 13 x9 pan, I use 2 peppers, one eggplant (can be used chopped in veggies or as replacement for noodles- will explain later), large squash, large zucchini, about 2-3 cloves of garlic, broccoli, snap peas, spinach, and package of frozen corn.  Take all the sliced veggies and roast for about 20 minutes @350 to remove moisture. This is where you can use eggplant in veggies or if you want to use eggplant as replacement for noodles, you slice eggplant length wise (@1/4 in thick, and roast separately so it will get crispy. If you want to use kale as noodles then you clean and devein kale and spread out on cookie sheet and roast until crisp.
Once the veggies are roasted remove from the juice created. In separate bowl mix ricotta and Parmesan cheese. Spread sauce on bottom of 13 x 9 pan and begin layering kale or eggplant, veggies, ricotta and Parmesan mixture, mozzarella cheese, sauce and repeat until all ingredients are gone. I try to end with layer of kale/eggplant and mozzarella cheese. Bake at 375 for about 45 minutes, until bubbly. Let sit for about 15 minutes before cutting or scooping.

I usually have homemade sauce in freezer, but you can either use jar (check ingredients so as natural as possible) or make a small batch with tomato paste, tomato purée, tomato sauce, crushed tomatoes, garlic, onions, and salt and pepper.

This is really yummy and quite filling! Bon appetite!