A delicious vegetarian dish but you don't have to be a vegetarian to enjoy!
Ingredients
6 cups slow cooked summer tomato and eggplant sauce (posted on my blog)
12 lasagna noodles (store bought or homemade - my favourite)
300g ricotta
1 egg
About 1/4 chopped parsley
Grated parmesan cheese
Shredded mozzarella cheese
Directions
Cook lasagna noodles for only 5 minutes, 2 minutes if fresh. Rinse in cold water and drain. In a bowl mix ricotta, egg and parsley.
In 9x13 baking dish, cover bottom with the sauce. Place three lasagna noodles on top. Generously spread sauce. Sprinkle with Parmesan cheese then mozzarella cheese as much as you like. Place second layer of lasagna noodles. Spread ricotta mixture. Sprinkle with Parmesan cheese then mozzarella cheese. Place three more lasagna noodles on top. Generously spread sauce. Sprinkle with Parmesan cheese then mozzarella. Place final three lasagna noodles on top once again generously add sauce covering the noodles. Sprinkle with Parmesan cheese, cover with foil and bake in 350 degree oven for one hour. Remove foil and bake an additional 10 to 15 minutes.
**When making with homemade noodles, the lasagna has a ribbon-like lighter taste making this dish melt in your mouth.
#vegetarian #lasagna #eggplants #summerveggies
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