Vegetable Lasagna

Original Recipe

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You Need:

• 1.5 lbs eggplant
• 3/4 lbs zucchini
• 2/3 cup good olive oil
• 1 tbsp dried oregano
• 1 tbsp dried oregano
• 3 cloves of garlic - minced
• 10 ounces of lasagna noodles
• 16 ounces fresh whole-milk ricotta
• 8 ounces creamy garlic-and-herb goat cheese
• 2 extra large eggs - lightly beaten
• 1/2 cup chopped fresh basil leaves - (1/2 package of basil)
• 1 cup freshly grated Parmesan cheese
• 4.5 cups good marinara sauce
• 1 lb slightly salted fresh mozzarella, very thinly sliced

Steps:

• Cut up eggplant lengthwise to create long 1/4 inch thick slices. Cut up