Vegetable Lasagna

[Guest guest]

1 Eggplant

2/3 C Ricotta Cheese

2 cloves Garlic

1 Red Onion

1 Package Lasagna Noodles

1 bunch Beet Greens

1 C plain Yogurt

1 Tbsp fresh chopped Tarragon

1 Red Bell Pepper

1 lb Mozzarella Cheese

1/2 lb fresh Parmesan Cheese

 

Boil lasagna noodles until al dente.

 

Layer in a baking dish:

Eggplant cut into 1/2" slices

Ricotta Cheese

Chopped Garlic

Red Onion, thinly sliced

1/2 of the Lasagna Noodles

Beet Greens

Fresh Tarragon mixed in the Yogurt

Bell Pepper, sliced

Rest of the Lasagna Noodles

Mozzarella Cheese, grated

Parmesan Cheese, grated

 

Bake for 1 hour at 350.

 

Although it takes time to bake, it is very quick to put together!