Hearty Vegetable Lasagna

This is a spin on a classic dish. Full of flavor and delicious vegetables and sauce, this lasagna will surely please on a midsummer's Sunday lunch.

- 3/4 of ricotta cheese

- 20 lasagna sheets

- 2 eggplants

- 5 zucchini

- 4 cups of fresh tomato sauce (homemade is the best!)

- 1 egg

1. Whisk the egg with the ricotta cheese to make the cheese filling.

2. Cut the eggplant and zucchini into thin slices vertically.

3. In a medium-sized casserole dish, pour about 1/3 cup of the tomato sauce.

4. Place about 5 sheets of lasagna pasta on top of the tomato sauce. Then pour about another 13 of a cup of tomato sauce on top of the pasta layer. Then place a few spoonfuls of the cheese mixture on top of the sauce.

5. Place another layer of pasta sheets on top of the cheese. Then pour another 1/2 cup of tomato sauce on top of the pasta.

6. Next place the zucchini slices on top of the tomato sauce. Place a few dollops of cheese on top of the zucchini.

7. Repeat steps 3-6 with the eggplant. In the end, you should have about 6 to 7 layers of pasta.

8. Preheat oven to 350˚F.

9. Once oven is preheated, bake lasagna for about 45 minutes.

10. Serve with a few leaves of basil or chives, and enjoy!