Garden Vegetable Lasagna

A garden overflowing with zucchini and eggplant means time for lasagna! This all inclusive lasagna is a great use of garden vegetables. With a sharp-bladed food processor, chop up all those veggies (no worries if you don't have a food processor, it'll just be more hands-on chopping). 

Ingredients (approximate measurements):

2 cups zucchini, shredded and water squeezed out

2 cups carrots, shredded

2 cups mushrooms, finely chopped

2 cups eggplant, chopped

4 garlic cloves, minced

1 cup sweet onion, chopped

32oz marinara sauce

9 no boil lasagna noodles

3 cups mozzarella, shredded

15oz ricotta

2oz Parmigiano Reggiano, grated

2 extra large eggs

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

1/4 teaspoon black pepper

1. In a large Dutch oven pot, on medium low heat, sweat onion and garlic with olive oil. Stir occasionally with wooden spoon. Add rest of vegetables, stirring occasionally. 
2. Meanwhile, prepare cheese mixture by mixing ricotta, Parmigiano Reggiano, eggs, herbs, and black pepper. If you've been using a food processor for the veggies, go ahead and prepare your cheese mixture in the food processor as well. This will minimize tools/equipment to clean! 
3. Return to vegetable mixture, add marinara sauce, stir to combine, simmer uncovered. 
4. Preheat oven to 375F.
5. Clean up some of your mess while the veggies do their thing.
6. Using a large ceramic lasagna pan (I think mine is 10.5x13.25x2.5 inches), ladle about a cup of vegetable sauce on the bottom. Layer on three lasagna noodles. Top with a 1/3 of the cheese mixture. Layer on 1/3 of the vegetable mixture. Top with a cup of mozzarella. Repeat until all mixtures are gone. Top should be mozzarella. 
7. Bake for about 45 minutes. If cheese isn't bubbly and brown at the end, broil for a minute.
8. Let cool for about 15 minutes for cleaner cutting and serving.