Vegetable Lasagna — Robert St. John

Ingredients

• 2 Tbsp Olive oil
• 3 /4 cup Eggplant, peeled and diced, sprinkled with 1 1 /2 tsp salt
• 3 /4 cup Yellow squash, diced
• 3 /4 cup Zucchini, diced
• 1 /2 cup Onion, diced
• 1 Tbsp Garlic
• 10 oz package Spinach, fresh, rough chopped
• 1 tsp Salt
• 1 tsp Black pepper
• 2 cups Mushroom Béchamel Sauce (see recipe)
• 2 Eggs
• 1 15-oz container Ricotta cheese
• 1 cup Romano cheese, shredded
• 1 1 /2 tsp Black pepper
• 1 1 /2 tsp Salt
• 12 Lasagna sheets, cooked until tender in boiling salted water
• 1 recipe Tomato Sauce 2
• 2 cups Mozzarella, shredded
• 12 slices Tomato, medium size, fresh