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Ingredients

• 8 c. Marinara sauce
• 14 x Semolina lasagna noodles, cooked
• 14 x Spinach lasagna noodles, cooked
•     Breaded eggplant
• 12 x Thin slices Provolone cheese, up to 14
•     Lemon ricotta mix
• 12 x Thin slices Mozzarella cheese, up to 14
• 1 c. Parmesan cheese, grated
• 1 c. Basil, freshly minced
• 1 Tbsp. Extra virgin extra virgin olive oil
• 1 x Yellow onion, diced
• 3 x Cloves garlic, finely chopped
•     Salt and pepper
• 1 c. Mushrooms, sliced
• 1 1/2 c. Zucchini, diced
• 1 1/2 c. Yellow squash, diced
• 1/2 tsp Thyme
• 1/2 tsp Oregano
• 1/2 tsp Dry basil
• 2 c. Tomatoes, diced
• 1 x Cab tomato sauce, 20 oz
• 1/2 x Bay leaf
• 2 med Eggplants
•     Salt and pepper
• 2 x Large eggs, beaten
• 1 c. Lowfat milk or possibly half and half
• 1 x Clove garlic, crushed
• 3 Tbsp. Extra virgin extra virgin olive oil
• 2 c. Dry panko crumbs
• 2 lb Ricotta cheese
• 3 x Large eggs, beaten
•     One lemon, Zest of
•     One lemon, Juice of
•     Salt and pepper to taste

Description

In The Bottom Of A 9 By 13-inch Baking Pan, Spoon 1/2 C. Of Marinara Sauce. Cover It With A Layer Of 3 Or Possibly 4 Spinach Lasagna Noodles To Cover The Bottom Of The Pan. Pour 1…

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