Ingredients
- 2 large eggplants peeled and sliced thinly into lengthwise strips.
2 medium onions peeled - 1 sliced into length wise thin moons and the other cut into small dice
4 garlic cloves, two chopped finely and 2 grated
2 yellow summer squash, cut into thin lengthwise strips
2 zucchini cut into thin lengthwise strips
1 cup swiss chard chopped
3 cups spinnach leafs
2 tsp, olive oil, divided
1 16 oz. can tomato sauce
1 carrot, peeled but left whole
16 oz. container small curd cottage cheese
15 oz. container low fat ricotta cheese
1 tbps. boiling water
1 large egg
1/4 tsp. grated nutmeg
1/4 tsp. kosher salt
14 tsp. dried red chili flakes
1/2 tsp. ground black pepper
1 tsp. of no salt seasoning salt- Italian, Greek or Turkish style the best
1 tsp.Dried Italian herb blend
zest of 1 lemon
1/3 cup chopped fresh herb mix (parsley, chive, oregano, rosemary or basil)
1/3 c. grated Swiss cheese
2 tbsp. grated parmesan cheese
Description
This Layered Dish Of Vegetables Is Contstructed Like Lasanga But No Pasta Is Involved. Remove A Lot Of The Water From The Vegetables By Roasting Them Before Assembly. Using A Lot Of Dairy Products For Protein And To Get My Calcium Levels High Enough. This
Spark Recipes
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