VEGETABLE LASAGNA.

Ingredients:
1 box dried lasagna

1 eggplant (thinly sliced)

1 zucchini (thinly sliced)

1 spaghetti squash*

1 cube part skim mozzarella (roughly cut into approx.1" cubes)

1 bag shredded mozzarella

2 cups ricotta cheese

1 jar marinara sauce

2 cloves garlic

grated pecorino romano cheese

Directions:
In a large pot salt water and bring to a boil.  Add a tablespoon of olive oil and lasagna.  Cook according to instructions minus a minute or two since the pasta will continue to cook in oven.  Drain and set aside.  

Meanwhile, in large pan heat olive oil and add two cloves of mixed garlic.  Add sauce and cook until heated through.  (If you want to add meat to your lasagna you would do so here.  Just chop up ground beef and cook before you add sauce.)

To assemble lasagna take a baking dish and layer sauce, lasagna, eggplant, zucchini, spaghetti squash, cubed mozzarella, shredded mozzarella, dollop about 15-20 spoonfuls of ricotta cheese throughout.  Repeat about 3 or 4 times until you reach the top of your pan.  Top with sauce and pecorino romano. 

Bake at 350 degrees for about 45 minutes to an hour covered with foil.  I take off the foil and cook for another 10 minutes or so to get it a little crispy on top.

Serve with a warm crispy loaf of bread and top with cheese.

Enjoy!

*Note:  The flesh of spaghetti squash is stringy much like spaghetti.  To prepare it puncture the flesh a few times with a fork and put in the microwave on a plate.  Microwave for 12 minutes rotating every 3 minutes.  Let it cool a bit and slice lengthwise.  Scoop out the seeds and the flesh kind falls away from the skin in ribbons.