What’s for Dinner Series – September Lasagna
Ingredients:

1 medium eggplant, about 1 lb. cut into 1/4 inch slices
1 pound zucchini, cut into 1/4 inch slices
12 lasagna noodles (I use the “no cook” version)
1 container (15 oz) ricotta cheese
1/2 c. chopped fresh basil
6 T. grated parmesan cheese
6 T. olive oil (or more)
1 large green bell pepper, chopped
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