Indulge In {Loaded Vegetable Lasagna}

Happy Valentine's Day! I know so many people that use today as an excuse to indulge. I admit I am one of them. However, I came up with a wonderful treat that has all the flavor and half the calories. Being the good Italian that I am, I love all things loaded with pasta and cheese. You taste buds really can't go wrong with the combination. But, your diet can. That's why I'm loving this vegetable lasagna. Loaded with vegetables instead of pasta but with plenty of cheesy flavor, this lasagna is sure to please not only you, but your dinning partner any night of the week. It's a treat on special occasions but easy enough to make for week night dinners. Here's the recipe.

:: Ingredients ::
1 Eggplant, sliced thin
1 Zucchini, sliced thin
1 Squash, sliced thin
1 Pint Ricotta Cheese
1 Yellow Onion, diced
2 Cloves Garlic, minced
3 Cups Spinach, wilted
2 Cups Shredded Mozzarella
2 Cups Tomato Sauce

:: Directions ::
1. Preheat oven to 425.
2. In a small pan, saute the diced onion and garlic. Once onion is translucent, add spinach and wilt.
3. Mix sauteed spinach, onion and garlic with ricotta. Set aside.
4. In a greased baking dish, layer the eggplant on the bottom of the dish. Spread a thin layer of the ricotta mixture and 1/2 cup of tomato sauce. Next add a layer of zucchini. Top with ricotta and 1/2 cup of tomato sauce. Continue until all vegetables are layered.
5. Top with shredded mozzarella and bake for 30 minutes or until cheese is browned and bubbling.