INGREDIENTS
1 1/2 lb
eggplant
3/4 lb
zucchini
2/3 cup
olive oil
1 tbsp
oregano
1 serving
kosher salt and pepper
3 cloves
garlic
10 oz
lasagna noodles
16 oz
whole-milk ricotta
8 oz
creamy garlic and herb goat cheese
2 extra larges
eggs
1/2 cup
basil leaves
1 cup
parmesan cheese
4 1/2 cups
bottled marinara sauce
1 lb
lightly mozzarella