Slice Yellow Squash, Zuchinni, and Eggplant into 1/4in pieces to grill. Place Eggplant on cookie sheet and generously salt. Allow Eggplant to set for about 30mins to pull moisture out. Rinse with water and pat dry.
Preheat Grill to Medium High heat. Place squash, zuchinni, and eggplant on. Grill about 10 mins till soft but not mushy.
Place Ricotta cheese, egg, italian seasoning, parmesean, and fresh basil together and mix in bowl.
Cook noodles in boiling water for about 10 mins.
Remove Sausage from casing and brown in pan. Add sauce to meat. Add mushrooms, olives, and minced garlic to sauce. You may add italian seasoning and fresh basil to sauce if you like.
Spray 9x13x2 glass dish with nonstick cooking spray. Place a small amount of sauce on bottom of pan. Add noodles. Top with Ricotta Cheese mixture. Add sauce on top of Cheese mixture. Next top with Squash, Zuchinni, and Eggplant cut into small pieces. Add another layer of Ricotta Cheese mixture. Top this with Fresh Spinach. Top off with Mozzarella cheese.
Bake in preheated oven at 375 degrees for 45mins covered with foil. Remove foil and continue baking for another 15mins. You may turn on broiler for the last 5mins to brown cheese on top. Remove from oven, let cool and serve.
Originally Submitted
9/27/2010
0 Out of 5 from
0 reviews
You can add this Turkey and Veggie Lasagna recipe to your own private DesktopCookbook.
