Vegetable Lasagna | Vegetarian | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 1 28 oz can crushed tomatoes
• 2 T olive oil
• 2 garlic cloves, minced
• 1 t kosher salt
• 2 T red wine (Sangiovese)
• 1 t sugar
• ¼ t red pepper flakes
• 2 T chopped fresh basil
• 1 ½ lbs eggplant, peeled and cut into ½ inch cubes
• 1 lb zucchini, cut into ½ inch rounds
• 1 lb yellow squash, cut into ½ rounds
• 5 tablespoons olive oil
• 4 garlic cloves, minced
• 1 T minced fresh thyme or 1 t dried
• ½ t kosher salt
• ½ t freshly ground black pepper
• 12 oz baby spinach
• 15 oz low-fat ricotta cheese
• 1 egg
• 4 oz finely grated parmesan cheese
• 2 T chopped Italian parsley
• 1 garlic clove, minced
• 12 no-boil (Barilla brand) lasagna noodles
• ½ cup minced kalamata olives
• 12 oz low fat mozzarella cheese, shredded