Three Cheese Vegetable Lasagna 

A casserole loved by everyone using fresh vegetables in season. 
Vegetables are layered with fresh chesses and seasoned tomato sauce...


2 meduim eggplant
1 large onion
2 green peppers
2 red peppers
4 medium zucchini
1 canned whole black olives
8 oz mozzerella cheese
8 oz sharp cheddar cheese
1 C grated parmesean cheese
1 Lg jar pasta sauce of choice -or- 
   1.5 qts homemade spaghetti sauce
1 16 0z pkg ricotta
4 eggs (well beaten)


     Prepare eggplant by peeling, slicing and sauteeing in olive oil and 2 tsp minced garlic. Prepare zuchinni by slicing and sauteeing in olive oil and 2 tsp minced garlic. Prepare onion by chopping coursely and sauteeing in 1 tsp olive oil,drain can of whole black olives and slice, grate all cheeses and mix together in a bowl.

     Add the parmesean cheese, ricotta cheese,beaten eggs and blend with fork until well mixed. Divide sauteed vegetables (mixed together) into 3 equal portions.

     In a 9x12 baking dish,sprayed with non stick cooking spray,begin by placing 1/2 c sauce in bottom of pan then begin layering the sauteed vegetables and olives with alternating layers of vegetables,sauce and cheese mixture. Top layer should end with a layer of sauce.

     Place in a 450 degree preheated oven, after the first 15 minutes lower oven tempurature to 350 degrees and cook casserole for another 45 minutes. Remove casserole from oven and allow to "rest" for 20-30 minutes before serving.

     Makes 8-10 servings

Lasagna poster


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