Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 3 medium eggplant, cut lengthwise into 1/4-inch slices (about 3 3/4 pounds total); Salt; 4 large zucchini, cut lengthwise into 1/4-inch slices; 4 large yellow squash, cut lengthwise into 1/4-inch slices; 1/2 cup plus 2 tablespoons olive oil; 1/2 cup fresh whole-wheat breadcrumbs or coarse fresh breadcrumbs; 1 teaspoon minced garlic; 2 tablespoons balsamic vinegar; 1/4 cup lightly toasted pine nuts; 2 tablespoons chopped fresh basil leaves, plus more for garnish; 1 tablespoon chopped fresh oregano leaves; 1 teaspoon crushed red pepper, or to taste; 2 cups Marinara Sauce (recipe follows); 1 pound fresh mozzarella cheese, cut into 1/2-inch slices; 12 ounces goat cheese, crumbled; Parmesan cheese, for garnish

www.emerils.com

This hearty lasagna has all the flavor without the meat.

View full recipe on www.emerils.com

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Ingredients

3 medium eggplant, cut lengthwise into 1/4-inch slices (about 3 3/4 pounds total)
Salt
4 large zucchini, cut lengthwise into 1/4-inch slices
4 large yellow squash, cut lengthwise into 1/4-inch slices
1/2 cup plus 2 tablespoons olive oil
1/2 cup fresh whole-wheat breadcrumbs or coarse fresh breadcrumbs
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
1/4 cup lightly toasted pine nuts
2 tablespoons chopped fresh basil leaves, plus more for garnish
1 tablespoon chopped fresh oregano leaves
1 teaspoon crushed red pepper, or to taste
2 cups Marinara Sauce (recipe follows)
1 pound fresh mozzarella cheese, cut into 1/2-inch slices
12 ounces goat cheese, crumbled
Parmesan cheese, for garnish