Notes:
A pasta-free, vegatarian lasagna that is flavorful and filling. You can freeze it if you like.

Servings: 12 servings

Ingredients:
Three cans of Tomato Sauce, two zucinni, two squash, one 16 oz container of ricotta(part-skim/lowfat), one 9 oz bag of mozzarella one 9 oz bag of Italian chesse, one cup of any type of mushrooms you like, one whole green pepper(diced), one whole red onion(diced), garlic powder, onion powder, italian seasoning and pizza seasoning.
Two to three eggs. (Three eggs give it a creamier texture and it makes it more plentiful.)

Directions:
Preheat oven to 375 for 15 minutes.
Sautee onions, peppers and mushrooms in two tbls of olive oil. Add tomato sauce, two tbls of garlic powder, One tbl of onion powder, sprinkle italian seasoning and pizza seasoning to your liking, stir and let simmer on low heat for 10 minutes.
Pour one third of sauce into a 9 by 13 in baking dish or slightly smaller. (9 by 9 is too small).
Slice zucinni and squash (horzontal or vertical is fine either way.) Layer over top of sauce. Take one fourth cup of mozzarella and mix with ricotta and eggs. Spread half of the mixture over top of the zucinni and sqaush, then repeat the layer again. Top it all off with one one cup of mozzarella and one cup of Italian chesse and sprinkle with Parmesan. ( If you are a cheese lover, throw in one extra cup of cheese) Place in the oven for 40 to 50 minutes. It's Delicious!

Submitted by:
Jasmine