Ingredients
4 Zucchini
4 Squash
3 cups of Italian tomato sauce
3 cups of shredded mozzarella cheese
1 ½ pounds of ricotta
½ cup of parmesan cheese
2 eggs
1 box of frozen chopped spinach well drained
¼ cup of fresh chopped parsley
Salt and pepper
1 teaspoon of grated nutmeg
1 clove of crushed garlic
Directors
Slice zucchini and squash leaving skins on long ways, place in baking pan.
Brush with olive oil with crushed garlic mixed in it. Sprinkle on both sides with salt and pepper.
Roast in oven on 425 degrees turning over once, remove when vegetables are soft.
In the meantime mix ricotta, ¼ cup of parmesan, eggs, spinach, parsley, salt and pepper and nutmeg together.
Take a little of the sauce and spread on bottom of casserole dish.
Place one piece of zucchini and one piece of squash alternating until you cover the dish.
Spread cheese mixture on top of vegetables. Sprinkle shredded cheese and parmesan cheese on top of ricotta mixture.
Spread sauce over all of the mixture. Repeat layers one more time, ending with one layer of vegetables.
Add mozzarella cheese on top of vegetables. Bake at 350 degrees for 45 minutes.
Let lasagna set for 15 minutes before cutting.
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