Veggie Lasagna

Veggie Lasagna

Serves 4. Recipe by the late Marie Noto Pizzuto is provided by her daughter Carolyn Pizzuto Green, who says, “My mom made this delicious veggie lasagna faithfully every summer. Vegetables were (except onion) fresh from my dad’s garden!”

Nonstick vegetable spray

2 small eggplant, sliced fairly thin

1 large onion, sliced

2 to 3 tomatoes, sliced

2 to 3 zucchini, sliced

Salt, pepper, garlic powder and Accent, to taste

16 ozs. homemade red sauce or 1 (16-oz.) jar Ragú Romano cheese-flavored sauce

1 cup Progresso Italian bread crumbs (more if you like), divided

1/2 cup or more Pecorino Romano cheese, grated, divided

2 cups mozzarella cheese

1. Spray 9x13-inch casserole dish with vegetable spray. Layer slices of eggplant, onion, tomato and zucchini. Sprinkle seasonings on top of vegetables. Generously cover vegetables with half of the sauce. Sprinkle with 1/2 cup of bread crumbs and 1/4 cup Pecorino Romano.

2. Repeat layers of vegetables, seasoning, sauce, bread crumbs and Pecorino Romano. Top with mozzarella cheese and bake at 350 degrees until the vegetables are tender.