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Ingredients

• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 2 15 oz cans Organic Vegetarian Salad Beans (this is simply a mixture of kidney, chickpea, and pinto beans) – drained and rinsed
• 1 4.5 oz jar of mushrooms – drained
• 15 oz Part Skimmed Ricotta Cheese
• 2 cups Italian cheese mix, shredded (a blend of Asiago, Provolone, and Romano)
• 2 TBS Italian seasoning
• 2 medium eggplants: slice length wise. Discard the ends with the most skin
• 1 medium yellow squash: slice length wise. Discard ends with skin
• 1 cup Parmesan cheese
• Olive oil – as needed *You will be drizzling this on the vegetable slices
• 1 15 oz jar of Bertolli Arrabbiata Spicy Tomato and Red Pepper sauce *It won’t seem like you have enough sauce – but your vegetables will render some liquid so resist temptation to add more sauce.

Description

If Taken Literally This Is Not Lasagna At All But Maybe A Vegetable Lamination? You See, Lasagna Is First And Foremost A Noodle, Not A Dish (according To The “Cook’s Canon” By…

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