Eggplant and Zucchini Lasagna No Noodles

Ingredients

• 1 tub (15-ounce) container Ricotta cheese
• 1/2 Cup grated Romano cheese
• 1 egg, beaten
• 2 garlic cloves, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh Italian parsley
• 2 packages frozen chopped spinach, defrosted and drained 
• 1/2 teaspoon ground black pepper
• 3 Tablespoons Olive oil
• salt & pepper
• 2 large zucchinis, sliced lengthwise 1/4- inch thick
• 1 large eggplant, peeled and sliced 1/4- inch thick
• no-stick cooking spray  
• 26 ounces tomato spaghetti sauce 
• 2 Cups shredded mozzarella cheese, divided
• 1/4-1/2 Cup Parmesan  Cheese

Preparation

1. Heat oven to 400 degrees.

2. Peel the eggplant and zucchinis, then slice into thin strips.  Lay flat on parchment paper lined baking sheets. Brush each side of sliced veggie with 3 tablespoons  Olive Oil and sprinkle with salt and pepper. Bake for 10-15 minutes until slightly crispy.

3. In a large bowl, combine the Ricotta cheese, Romano cheese, egg, garlic, basil, oregano, parsley, spinach, and pepper. Stir to mix well.

4. Lightly spray a 13 x 9- inch baking dish with cooking spray. Spread 1/2 cup sauce on bottom of lasagna pan. Layer 1/2 of total quantities of each: eggplant, zucchini, spinach-ricotta cheese mix, mozzarella cheese, then sauce – in that order. Repeat layers with remaining ingredients. Top with Parmesan cheese.

5. Bake for about 30 minutes. Allow to cool 10 minutes before serving.