Vegetable Lasagna

Preheat oven to 375 degrees. After slicing eggplant and zucchini, sprinkle with salt and arrange on paper towel to drain for about 20 minutes. Take ¼ of chopped garlic and sauté with 1 Tbsp of olive oil in a 12-inch saucepan. When cloves turn light yellow, about one minute, add spinach and sauté quickly 2-3 minutes. Lightly salt when finished, remove from pan and set aside. Sauté onions and remaining garlic in 3 Tbsp olive oil for 2 minutes over medium-high heat, then add eggplant. As you sauté, keep folding onions and eggplant together, so that eggplant cooks evenly and doesn’t brown. Cook until eggplant is well-done and some seeds have become apparent. Squirt small lemon slice over mixture (and a little lemon rind if you wish). Mix together ricotta cheese and 2 Tbsp pesto sauce and set aside. Spoon enough tomato sauce in 9-inch baking pan or dish to cover the bottom. Then put in your first lasagna layer, followed by one layer of eggplant/onion mixture. Top with a few zucchini slices. Mix pesto to taste with remaining tomato sauce and spoon about 1 cup sauce over mixture. Put second layer of lasagna on and repeat process with eggplant/onions, zucchini and sauce. Put third layer of lasagna on, add spinach, then add ricotta cheese mixture, and top with remaining tomato sauce. Cover with foil and bake for 55 minutes. Remove foil, check if noodles are done, and bake and extra 10 minutes, if needed. Let stand for 5 minutes before serving.