corny-veggie delight

Name: corny-veggie delight
Ingredients: 2 zucchini squash, ends trimmed and cut into 1/2-inch slices on a diagonal; 2 yellow squash, ends trimmed and cut into 1/2-inch slices on a diagonal; 1 large eggplant, ends trimmed and cut into 1/2-inch rounds; 3 tablespoons olive oil, divided; Salt; freshly ground black pepper; 1 large onion, peeled and sliced into 1/2-inch rounds; 2 bell peppers (whatever color you like), trimmed, seeded, and opened flat; 1 large potato, peeled and sliced into 1/4-inch rounds; 1 cup sliced mushrooms; 4 large garlic cloves, peels left on; 1 jar marinara sauce, divided; 1 (16 to 18-ounce) tube of polenta, cut into 18 slices, divided; 1 small container of low-fat ricotta cheese, divided; 1/3 cup shredded Parmesan cheese

lespetitesgourmettes.com

Roasted Vegetable Polenta Lasagna with zucchini, squash, eggplant, and bell peppers—gluten-free, vegetarian, and a hit with the whole family!

View full recipe on lespetitesgourmettes.com

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