Vegetable Lasagna

Name: Vegetable Lasagna
Yield: 6
Ingredients: 2 firm, medium eggplants (about 1 1/2 pounds); salt and pepper; 2 firm, medium zucchini (about 1 1/2 pounds); 1/2cup EVOO, plus more for brushing; 1 head garlic; 2 cups fresh ricotta; 2 cups grated parmigiano-reggiano; 1 ball mozzarella (1 lb), shredded; 1/4cup finely chopped mint and parsley (2 tbsp each); 1 egg beaten; 1 28 ouncecan san marzano tomatoes; a few basil leaves; 3 tablespoons grated red onion; 1/2teaspoon sugar; 4 small baking potatoes (about 2 lbs), peeled and sliced 1/2-inch thick on a mandoline; 1/4cup finely chopped rosemary and thyme (2 tbsp each)

Vegetable Lasagna was pinched from <a href="http://www.rachaelraymag.com/recipe/vegetable-lasagna/" target="_blank">www.rachaelraymag.com.</a>

INGREDIENTS

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2 firm, medium eggplants (about 1 1/2 pounds)

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salt and pepper

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2 firm, medium zucchini (about 1 1/2 pounds)

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1/2cup EVOO, plus more for brushing

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1 head garlic

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2 cups fresh ricotta

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2 cups grated parmigiano-reggiano

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1 ball mozzarella (1 lb), shredded

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1/4cup finely chopped mint and parsley (2 tbsp each)

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1 egg beaten

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1 28 ouncecan san marzano tomatoes

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a few basil leaves

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3 tablespoons grated red onion

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1/2teaspoon sugar

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4 small baking potatoes (about 2 lbs), peeled and sliced 1/2-inch thick on a mandoline

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1/4cup finely chopped rosemary and thyme (2 tbsp each)

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