As the summer comes to a close the harvest is often bountiful and waning all at the same time and every garden is different. A simple vegetable lasagna will use up veggies that are aged, bumped, bruised and give them new life. While we will call for lots of different vegetables, take the freedom to mix in or substitute ones that work with the veggies available to you. If you are feeling adventurous and have too many tomatoes as well, make your marinara from scratch.

Please note the recipe does not require you to cook the noodles first. I apologize to all true Italian chefs, but I grew up starting with dry noodles and prefer this method as I like them a touch el dente and it skips a major time consuming step.

If you are an Italian purest and want to take the time to boil them- by all means go ahead. We all have our personal preference.

Ingredients

• 2 teaspoons olive oil
• 1 bunch spinach, washed, dried & finely chopped (substitute another dark leafy green- collards, etc)
• 1 lb ricotta cheese
• 4 cups marinara sauce , homemade or store bought
• 8 ounces shredded mozzarella
• 1 package lasagna noodles, or gluten-free brown rice noodles
• 1 onion, small, finely chopped
• 1 zucchini, small, thinly sliced
• 1 summer squash, thinly sliced
• 1 tomato, large, thinly sliced
• 1 eggplant, thinly sliced paper-thin
• 1 clove garlic, finely minced or pressed