Categories: pasta

Ingredients

• 3 cups tomato sauce
• 4 large zucchini, sliced ⅛" thick
• 1 lb. ricotta cheese
• 1 lb. provolone, fontina, or mozzarella, shredded
• 1 medium eggplant, sliced and salted

Directions

1. Heat oven to 350°F. Spread 1 cup sauce onto the bottom of a 9" × 13" baking dish. Arrange a layer of zucchini slices into the pan, overlapping the pieces by a third.

2. Dot the zucchini layer with half of the ricotta, distributing teaspoonfuls evenly around the casserole. Layer on ⅓ of the shredded cheese, and half of the eggplant.

3. Arrange another layer of zucchini, and repeat fillings, using remaining ricotta, eggplant, and another third of the shredded cheese. Add a final layer of zucchini on top, and spread on 2 more cups tomato sauce.

4. Sprinkle top with remaining cheese; bake 1 hour until casserole is bubbly and cheese is lightly browned.

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