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Vegetable Lasagna

www.rachaelraymag.com
  • 0 minutes
  • Serves 6

INGREDIENTS

1 1/2 lb

eggplants

1 serving

salt and pepper

1 1/2 lb

zucchini

1/2 cup

EVOO

1 head

garlic

2 cups

fresh ricotta

2 cups

parmigiano reggiano

1 lb

shredded mozzarella

2 tbsps

mint

1

egg

28 oz

canned tomatoes

3

basil leaves

3 tbsp

red onion

1/2 tsp

sugar

2 lbs

baking potatoes

2 tbsps

thyme