Garden recipes....

I don't know how your garden did this year, but mine really struggled.  I did get a few cherry tomatoes and the basil was very happy so I made a caprese salad with fresh mozzarella balls mixed with tomatoes and basil and drizzled with salt, pepper, balsamic vinegar and olive oil.  Yum!   Luckily, I have some friends who have gardens that have produced more than mine and they have shared their harvest with me!  I love zucchini and tomatoes from the garden!  There is nothing like a sandwich with home-grown tomato, guacamole and a slice of cheese!

Here's a vegetable lasagna that uses zucchini and eggplant in place of the noodles.  It is one of my favorite meatless meals!  What do you do with your garden vegetables?  I'd love to hear!

No Noodle Vegetable Lasagna 
1 medium eggplant, trimmed and peeled, sliced lengthwise in 1/4 inch thick slices
2 large zucchini, trimmed, sliced lengthwise in 1/4 inch think slices
1 large egg, beaten
3/4 pound part-skim ricotta cheese
1/4 cup basil, fresh, cut into thin strips
1/2 cup grated Parmesan cheese, divided
4 cup marinara sauce, divided
1/2 pound shredded part-skim mozzarella cheese, divided

Preheat oven to 400 degrees.  Coat two baking sheet with cooking spray.
Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet. Spritz veggies with spray.
Roast 8 minutes, turn over and roast for 7 to 10 minutes more (don't exceed 20 minutes of roasting time or the veggies will get too mushy).  Remove from oven.
In a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese.  Set aside.
When vegetables are done, reduce oven temperature to 350 degrees.
To assemble lasagna, coat bottom and sides of a 9X13 baking dish with cooking spray.  Spread a thin layer of sauce (1/4 to 1/3 cup) on bottom of pan.  Layer eggplant over sauce, using all slices and overlapping as needed).  Cover eggplant with half of sauce and spread half of ricotta mixture on top.  Spring with half of mozzarella cheese.  Top mozzarella cheese with zucchini and cover zucchini wtih remaining marinara.  Spread with remaining ricotta mixture and sprinkle with remaining Parmesan cheese.
Bake until bottom starts to bubble, about 35 to 40 minutes.  Remove lasagna from oven and allow to rest for about 15 minutes.  Slice and enjoy with a green salad as a side.