One Pan Veggie "Lasagna"
 
Ingredients
  • 3 TBSP
  • oil ~
  • 1 eggplant, peeled and cubed ~ 1
  • zucchini - sliced ~
  • 1 yellow squash - sliced ~ 1 TSP minced garlic ~ 1 cup Ricotta Cheese ~ 3 TBSP
  • Grated Parmesan Cheese ~
  • 1-1/2 cups  spaghetti sauce - divided ~ 1-1/2 cups s
  • hredded Mozzarella Cheese
  • Adapted from this
  • recipe
  • .
Instructions
  1. In a 10 inch skillet heat oil on medium high heat. Cook eggplant, zucchini and squash for approximately 10 minutes. Stir frequently to prevent scorching the veggies.
  2. Stir in the garlic and reduce heat to medium, cooking until veggies are tender, approximately 4-6 minutes. In a small dish mix the Ricotta and the Parmesan cheese and set aside. Once veggies are tender transfer to a plate.
  3. Spread 1 cup of spaghetti sauce covering the bottom of the skillet, drop spoonfuls of the ricotta mixture over the sauce. Layer with the cooked veggies, remaining ½ cup of spaghetti sauce and sprinkle the mozzarella over the top. Reduce heat to medium-low, cover pan and heat for 20 minutes or until heated through. Remove from heat and let sit for 5 minutes before serving.
Recipe by Till Then Smile Often at http://tillthensmileoften.com/recipes/one-pan-veggie-lasagna/