Roasted Summer Vegetable Lasagna Recipe | Red Stick Spice

Ingredients

• 3 medium (about 3.5 lbs) eggplant, sliced lengthwise into ¼ inch planks
• 4 large zucchini, sliced lengthwise into ¼ inch planks
• 4 large yellow squash, sliced lengthwise into 1/4-inch planks
• Salt & Black Pepper
• 1/2 cup plus 2 tablespoons Basil Extra Virgin Olive Oil
• 1/2 cup course breadcrumbs
• 1 clove garlic, minced
• 2 Tbl Pomegranate Balsamic Vinegar
• 1/4 cup toasted pine nuts
• 2 Tbl chopped fresh basil leaves, plus more for garnish
• 2 tsp dried oregano
• 1 tsp crushed red pepper
• 2 cups marinara sauce
• 1 lb fresh mozzarella cheese, cut into 1/2-inch slices
• 1 egg
• 2 tsp Creole Italian Blend
• 1.5 cups whole milk ricotta
• ¼ cup grated parmesan, plus more for garnish