From: Debbi
Tags: vegetarian, main
Last Made: May 23, 2019
Scott:
Ana:
Alex:

Ingredients

  • 1 sm eggplant, cubed
  • 6 oz zucchini, sliced
  • 6 oz yellow squash, sliced
  • 6 oz portabela mush, sliced
  • 2 cloves Garlic
  • 2 cup low fat ricotta
  • 1 1/2 tsp marjoram
  • 3/4 tsp tarragon
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp ground cinnamon
  • 1/2 cup Bread Crumbs
  • 1 15-oz can crushed tomatoes
  • 2 Tbs mozzarella cheese

Steps

1) Microwave eggplant and squash in ~1 cup water 4 minutes 2) Saute mushrooms and garlic 3) Add ricotta and spices 4) Arrange half of zucchini in 3 qt casserole 5) Cover with 1/4 cup bread crumbs, half of mushroom mixture, half of tomato 6) Repeat layers 7) Bake 40 minutes at 350F 8) Add cheese, and bake 5 minutes more

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