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Ingredients

• 2 green bell peppers
• 2 large eggplants
• 1 yellow squash
• 1/4 cup canola oil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper
• 3 cups ricotta cheese
• 1 egg
• 1 tablespoon Italian seasoning
• 2 tablespoons freshly chopped parsley leaves
• 1/2 cup grated mozzarella

Basil Walnut Pesto:

• 1 cup fresh basil leaves
• 1 tablespoon minced garlic
• 1/4 cup chopped walnuts
• 1/4 cup grated Parmesan
• 1/3 cup canola oil
• Salt and freshly ground black pepper

Description

Food Network Invites You To Try This Veggie Lasagna Recipe From Sandra Lee.

Food Network