INGREDIENTS
3/4 tsp
black pepper
28 oz
canned tomatoes
1 large
eggplant
1 cup
fresh basil leaves
3
garlic cloves
1/8 tsp
ground pepper
8 oz
lasagna noodles
2 tsp
olive oil
3/4 cup
onion
1/2 tsp
oregano
10 oz
part-skim mozzarella cheese
8 oz
part-skim ricotta cheese
3/4 tsp
salt
2 media
zucchini