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Zucchini Lasagna

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Ingredients
  

  • 1 large eggplant peeled and diced into bite-size cubes
  • 2-3 large zucchini ends removed, cut lengthwise into thin slices
  • 2 cups no sugar added crushed tomatoes I use this brand
  • 2 cups ricotta cheese or vegan ricotta cheese
  • 2 tbs olive oil
  • Salt & Pepper to taste
  • Fresh herbs for seasoning parsley, basil..
  • Shredded mozzarella for topping optional

Instructions
 

  • Preheat oven to 375f
  • Spray 8x8 pan liberally
  • Heat oil in large skillet then add diced eggplant and season with salt & pepper. Cook for 5 minutes stirring frequently until softened.
  • Add crushed tomatoes and heat through.
  • Layer zucchini to cover the bottom of the dish. (overlapping is ok)
  • Spread 1 cup of ricotta over zucchini and 1.5 cups of eggplant mixture
  • Top with the second layer of zucchini (running opposite direction of the first layer).
  • Spread remaining ricotta cheese and eggplant mixture (leaving about 1/2 cup for top layer)
  • Add the final layer of zucchini, top with remaining eggplant mixture and sprinkle with cheese (if desired)
  • 1Cook for 30-40 minutes until heated through.
  • 1Let it cool and set about 10 minutes before slicing.